Beef Brisket and Shiitake Mushroom Stroganoff

Main Dish Beef Comfort Food, Favorites, Kitchen Valentine’s Day, Winter Holidays

By Chris Capell

Wow. This dish was amazing so I had to post it. My Mom always made hamburger stroganoff when I was growing up. Nothing too fancy, just a wonderful pot of love…ground beef and cream of mushroom soup with sour cream stirred in at the finish. The easy-to-eat concoction was served over a bed of wide egg noodles.

When I made it myself it wasn’t like Mom’s… or at least not what I remember. So I’ve been wondering how to make Mom’s stroganoff into a gourmet dish that is better in every way than what I remember. I had a bunch of brisket trimmings from our bbq competition, and wanted to do something off the charts, so I came up with this recipe. It uses chunks of fresh beef brisket and fresh shiitake mushrooms to take the whole Stroganoff thing to new levels.

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Ingredients

Beef Brisket:

2 lbs cubed beef brisket (or chuck roast)
A few shakes of Dizzy Pig® Cow Lick seasoning
Oil for browning meat

Shiitake Mushroom Sauce:

1-2 lbs fresh shiitake mushrooms
1/4 cup dry sherry (or apple cider vinegar)
1/3 cup butter
6 Tbsp all purpose flour
1 large onion, chopped
4 cloves fresh garlic, chopped
2 Tbsp Dizzy Pig® Shakin the Tree
2 cups warm milk
4 cups beef broth
1 cup sour cream, or substitute with plain Greek yogurt for a lighter option
Salt, pepper, Dizzy Pig® Shakin the Tree to taste
Oil for browning mushroom
1 bag wide egg noodles

Directions

Prepare beef brisket:

Preheat oven to 280°F.
Cut beef into cubes, removing large chunks of fat, but leave some fat on as well.
Shake Dizzy Pig Cow Lick onto the beef cubes.
Brown beef in a very hot pan with a little oil. Do in small batches to ensure that you get good browning. As each batch finishes, reserve in a bowl.
After browning, deglaze pan with 1/4 cup of sherry, scraping all the brown bits off the pan.
When sherry is almost reduced, add 1/4 of the onion, beef and 2 cups beef broth. Heat until it just begins to boil.
Cover and put into preheated oven for 3-5 hours, until the meat is very tender.

Make shiitake mushroom sauce:

Cut up mushrooms, garlic, and remaining onion.
Sauté the mushrooms in a medium hot pan with a little olive oil. When they start to brown, add 1 Tbsp of Shakin’ the Tree. Continue cooking mushrooms until golden and aromatic.
Sauté onion in pan until translucent. Add garlic and cook until they begin to color. Remove from pan and reserve.
Turn the heat back to high. Melt butter in pan and whisk in flour to make a light roux. Continue whisking until all flour is incorporated and mixture is bubbly.
Whisk in warm milk, then remaining beef broth slowly as needed. Continue whisking until mixture begins to bubble and thicken.
Remove beef/beef broth mixture from oven once meat is tender.
Add mushrooms, onions and beef/beef broth mixture to your thickened sauce and stir to incorporate.
Simmer for a few minutes, taste and add Shakin’ the Tree to taste. Adjust with more salt if needed.
Turn off the heat. Add sour cream and stir through.
Serve over wide egg noodles, and chow down!!