Smoked Brisket Stroganoff
Leftover brisket transformed into beef stroganoff. A great combination of wine, sour cream cream, mushrooms, and onions. This is a great dish to come to come home to on a cold day.
Ingredients
- 2 cups of smoked leftover brisket
- 1 1/2 cups of brisket juice or beef broth
- 1 cup of sliced onions
- 3 tablespoons of butter 2 - 3 tablespoons of flour
- 1 pound of fresh button mushrooms
- salt and pepper
- 12 ounces of sour cream
- 1 teaspoon of horse radish
- 1 tbn parsley
- 1/2 cup red wine
- 1/4 cup of tomato paste
- 1 1/2 cups of cooked noodles
Instructions
- Saute the onions with a drizzle of olive oil in a skillet. Once they are soft, add the sliced mushrooms, then melt the butter in the same saucepan.
- Add the flour and make a paste. Stir in the brisket juice/drippings, or you can use beef broth. Add in the tomato paste.
- Once it's softly boiling, add the red wine, sour cream, horseradish, parsley and a bit of salt and pepper. Let it it come to a slow boil again. Add in the smoked brisket - until it's warmed through, then take it off the heat.
- Serve immediately over noodles - we usually use egg noodles. You can garnish it with parmesan cheese and parsley, if you're feeling fancy.
Notes
You can make this dish with leftover oven baked brisket but the extra layer of flavor that comes from smoking the meat first is incredible!