Beef Brisket Stroganoff
Starting with cooked beef shaves minutes from the prep time in this quick and easy dinner recipe. The saucy stroganoff is brimming with mushrooms, carrots, and chunks of brisket.
Ingredients
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2 tablespoons butter
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1 cup chopped onion (1 large)
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1 package (1/2 pound) sliced white mushrooms
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12 ounces egg noodles
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1/2 teaspoon salt
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1-1/4 pounds beef brisket chunks (about 4 cups) in gravy (see Beef Brisket recipe on www.familycircle.com)
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1 package (10 ounces) frozen whole baby carrots
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1 container (8 ounces) sour cream
Directions
1.
Heat 1 tablespoon butter in large skillet. Add onion; saute over medium heat until softened, 5 to 7 minutes. Add mushrooms; saute until mushrooms release their liquid, about 5 minutes.
2.
Meanwhile, bring large pot of water to boiling. Add noodles and cook according to package directions, adding 1/2 teaspoon salt. Drain noodles in colander; return noodles to pot and toss with remaining 1 tablespoon butter.
3.
Add brisket in gravy and carrots to onion mixture in skillet. Heat through, 7 to 10 minutes, stirring occasionally. Stir in sour cream; heat gently, without letting the mixture come to a boil. Serve the beef mixture over the buttered noodles.
Nutrition information
Calories 553, Total Fat 25 g, Saturated Fat 13 g, Cholesterol 145 mg, Sodium 600 mg, Carbohydrate 49 g, Fiber 4 g, Protein 33 g.
Percent Daily Values are based on a 2,000 calorie diet
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Slow Cooker Beef Stroganoff Stew
Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!
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