Leftover Brisket Stroganoff

If you’re looking for a brisket recipe, check out my easy crockpot brisket!

Leftover Brisket Stroganoff

Ingredients:

• 1 lb leftover brisket, diced

• 1 onion, thinly sliced

• 2 cloves garlic, minced

• 8 oz (225g) mushrooms, sliced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 tablespoons all-purpose flour

• 1 cup beef broth

• 1 cup sour cream

• 1 tablespoon Dijon mustard

• Salt and pepper to taste

• 1 tablespoon Worcestershire sauce

• 1/4 cup chopped fresh parsley

• 8 oz (225g) egg noodles, cooked according to package instructions

Instructions:

1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

2. Add the sliced onions and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and cook for another 3-4 minutes until the mushrooms are golden brown.

3. Sprinkle the flour over the mushrooms and onions, and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

4. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.

5. Stir in the sour cream, Dijon mustard, Worcestershire sauce, salt, and pepper.

6. Add the diced leftover brisket to the skillet and simmer for another 2-3 minutes to heat through.

7. Taste and adjust seasoning if necessary. Stir in the chopped parsley.

8. Serve the leftover brisket stroganoff over cooked egg noodles.

9. Garnish with additional parsley if desired, and enjoy!

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