Brown the buffalo in your large wok using butter or olive oil, or water if you want, and spices to your liking. I use sea salt and fresh ground pepper, minced onion. Drain and set aside.
Cube the potatoes, leave the skin on. Brown them in the wok with butter, medium low heat. Fifteen or 20 minutes. Now’s a good time to make the gravy.
Add the buffalo and mushrooms and gravy to the potatoes, heat it up and enjoy!
Thanks for all you do and for making buffalo a part of our lives!
