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Beef Brisket Stroganoff Recipe

Beef Brisket Stroganoff Recipe

If you need something to eat for brunch, then this beef stroganoff recipe is for you. It is a great combination of cream, Parmesan cheese and onions. You can even use leftover beef brisket for this recipe, if you have some and don’t want it to go to waste.

beef brisket stroganoff recipe

  • 16 ounce of Mafalda pasta
  • 2 tbsp of butter
  • 1 small red onion
  • 2 medium mushroom caps
  • 10 white mushrooms
  • 1 tbsp of Parmesan cheese
  • 8 ounce of beef brisket
  • 2 cloves of garlic
  • 2 tbsp of balsamic vinegar
  • 1 cup of cream
  • 2 tbsp of beef gravy
  • 1/3 cup of daikon sprouts

Beef Brisket Stroganoff Recipe

First of all, take a large pot and fill it with water, adding a pinch of salt and then bring it to a boil. Add in the Mafalda pasta and cook it for 8 to 12 minutes. The pasta should be firm to the touch but now chewy. Once it reaches this consistency, drain it and set it aside.

Secondly, melt your butter into a pan over medium heat. Add in the white mushrooms, the mushroom caps and the red onion. Cook for 5 minutes, until the onion becomes translucent and the mushrooms begin to soften. Reduce the heat to low and add in the beef brisket, balsamic vinegar, garlic, cream and beef gravy. Let everything simmer for 2 minutes, until the sauce thickens and sticks to the back of the spoon.

Lastly, add the cooked pasta onto the sauce and continue stirring over medium heat for 2 to 4 minutes, until your pasta is re-heated. Serve the pasta into a large bowl, grating Parmesan cheese on top and garnishing with daikon sprouts. And voila! This is the beef brisket stroganoff recipe that you can do whenever you have some leftover beef.

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