Brisket Stroganoff

A great left-overs dish! There are a couple of ways to prepare this dish.  One would be all stove top in a large deep skillet.  This would take less than 30 minutes.  My Brisket was not as tender as we wanted this last go, so we used a Dutch oven and cooked the mushrooms/brisket, onions and broth for a couple of hours at 270 to soften it up. 

Ingredients

• 2 cups wide tenderloin strips

• 2 cups brown gravy

• 2 cups mushrooms sliced

• ½ onion chopped fine

• 2 T chopped garlic

• ¾ cup heavy whipping cream or ½ cup sour cream

• 2 T Corn starch mixed with 1/8 cup cool water

• 2 cups chopped spinach

• 1 red pepper chopped

• 1 green pepper chopped

• 3 green onions chopped

• 1 t B&G or B&Gerk&Mesquite

• 1/8 t cayenne

If this was done stovetop, I would sauté the onions and mushrooms, after a couple of minutes, add the garlic, then the brisket.  I would then add the rest of the list one ingredient at a time, mixing them in for a minute or two for each ingredient.

The Duch Oven approach: Add the onions, mushrooms, garlic, gravy, and brisket to the Dutch oven.  Cook in the oven at 270 for two hours.

Remove from the oven, set on a burner set to low.  Mix in heavy whipping cream and corn starch.  Mix in the B&G or B&Gerk&Mesquite and test the gravy.  Add spices to your liking.  Mix in the veggies.  Turn off the heat and cover for 2 min.

We served this on Pasta