Leftover Brisket Beef Stroganoff

As a kid, I took a lot of comfort in the ground beef, can of cream of mushroom soup beef stroganoff that mom would make a few times a year. As good as that was, I’m going to kick it up a notch with some of the leftover beef brisket I smoked on the grill.

I use a Dalmatian rub on my brisket (equal parts salt and pepper) so I didn’t need to add either to the finished dish. Here is my method for preparing the brisket.

If you don’t have any leftover brisket, use ground beef or any stir fry type meat like flank steak or sirloin, sliced thin and pan fried in the skillet you’ll then use to sauté the mushrooms.

If you’re using egg noodles, cook them in the sauce as the added cook time deepens the flavors. However, as I’m trying to make do with what I have in the house, I’m using rice. 

The sauce is luscious and so very tasty. The brisket and stock give a big, beefy flavor to my new, favorite comfort food. We were all members of the clean plate club.

Leftover Brisket Beef Stroganoff

1 lb leftover beef brisket, cooked and roughly chopped (or a 1 lb browned ground beef)
4 tablespoons butter
8 ounces baby portobello mushrooms, sliced
½ teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons flour
2 cups beef or mushroom stock
1 tablespoon Worcestershire sauce
8 ounces egg noodles or 2 cups cooked rice
1 cup sour cream
salt and pepper to taste

Sauté the mushrooms in 2 tablespoons butter in a large cast iron skillet. Remove from pan and set aside.

Melt remaining butter and then sprinkle on the flour and whisk together. Cook the roux for 5 minutes over low heat, stirring constantly. Keep the heat low to just cook away the floor taste, not to add color. Slowly whisk in the stock. Keep stirring to remove any lumps. Add in the Worcestershire sauce and bring to a boil. Reduce heat and simmer for 15 minutes.

Add in mushrooms and noodles and cook until noodles are cooked, about ten minutes. Add in beef and stir to coat. Stir in sour cream and cook about 10 minutes more. Taste for seasoning. Spoon onto plates (if using rice, use it as a base layer) and sprinkle with a little paprika, if desired.

One thought on “Leftover Brisket Beef Stroganoff

  1. Pingback: Coronavirus Journal March 2021 | Mary Griggs

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