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Turn last night’s brisket into something spectacular with this easy Leftover Brisket Stroganoff! Rich, creamy, and loaded with tender beef and mushrooms, it’s a hearty 30-minute comfort food meal perfect for busy weeknights.

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Leftover Brisket Stroganoff

Taylor Jackzen
Turn last night's brisket into something spectacular with this easy Leftover Brisket Stroganoff! Rich, creamy, and loaded with tender beef and mushrooms, it’s a hearty 30-minute comfort food meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 lb leftover brisket diced
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 8 oz 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 egg noodles cooked according to package instructions

Instructions
 

  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • 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.
  • Sprinkle the flour over the mushrooms and onions, and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
  • 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.
  • Stir in the sour cream, Dijon mustard, Worcestershire sauce, salt, and pepper.
  • Add the diced leftover brisket to the skillet and simmer for another 2-3 minutes to heat through.
  • Taste and adjust seasoning if necessary. Stir in the chopped parsley.
  • Serve the leftover brisket stroganoff over cooked egg noodles.
  • Garnish with additional parsley if desired, and enjoy!