Shred brisket with a fork
Reduce brisket braising liquid
Serve over your favorite pasta
SHREDDED BRISKET STROGANOFF
Yields: 2-4 servings
This recipe uses the Beer-braised brisket and its reduced braising liquid*.
1 tsp butter
8 button mushrooms, cleaned & quartered
2 cups brisket braising liquid*
1 tsp chopped thyme
1/2 lemon, juiced
1 lb egg noodles (or favorite pasta)
1 cup sour cream
1.5 cups reserved beer-braised brisket meat, shredded
salt and pepper (to taste)
chopped fresh parsley (to garnish)
Saute mushrooms in butter until tender, about 7 minutes. Turn down heat and add 2 cups of reduced, brisket braising liquid as well as the thyme and lemon juice.
Cook egg noodles according to package directions.Drain.
Slowly incorporate the sour cream into the sauce & simmer on low for about 7 minutes or until slightly thicker. If you would like a thicker sauce add a roux (butter & flour) & stir until no lumps, cook for 3 more minutes.
Add shredded brisket and stir to coat. Adjust seasonings with salt and pepper as desired.
To serve, top egg noodles with the brisket-sauce mixture and sprinkle with chopped parsley.
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