Brisket Stroganoff

Brisket Stroganoff

1.5-2 lbs left over smoked brisket, cut into ¼ x 1×2 inch slices

1.5 cup AP flour 

1 T Italian seasoning or Cavender’s Greek Seasoning  

¼-1/2 cup Olive oil  

3-4 cups beef broth  

1 cup red wine 

1 can condensed cream of mushroom soup  

1-1.5 whole sweet onion, diced 

8-16 oz sliced fresh crimini or baby bella mushrooms (You can use canned but you lose flavor and texture) 

¼ c minced garlic (more or less to taste) 

1-2 tsp dried thyme  

1-2 tsp dried tarragon  

1-2 tsp dried parsley  

¾-1.5 cup sour cream 

Egg noodles 

1. In a gallon size ziplock combine brisket flour and Italian seasoning or Cavender’s Greek Seasoning. Give it some good shakes to coat the brisket in the flour and seasoning. Save any left over flour in the bag, as we will use it in a later step. 

2. In a high sided large skillet or dutch oven pot, heat 2-3 tbsp of the olive oil over medium heat. 

3. Place coated brisket pieces in single layer, leaving room between for proper cooking and browned and crispy on both sides. Remove slices to a separate plate or cookie sheet. Repeat with more oil and slices until all brisket is cooked. 

4. If not enough oil left in pan, add 1-2 tsp more and onions. Sauté onions until translucent. Add mushrooms and sauté until just softening a bit. This only takes a few minutes. 

5. Add broth, wine, garlic, thyme, tarragon, parsley, and soup. Stir to combine well 

6. Add the brisket pieces in and stir well. Simmer over medium heat for about 20 minutes. While this simmers, make your egg noodles per the package directions. 

7. Check the consistency of the gravy and mix in more of the flour from the ziplock bag in Step 1 to make thicker if you like it thicker. 

8. Once the gravy has reached desired thickness and consistency, add the sour cream. Stir well to combine. 

9. Scoop up some noodles and then scoop up some stroganoff to top the noodles. ENJOY!!