Beef Brisket and Shiitake Mushroom Stroganoff - Dizzy Pig Craft Seasonings
I’ve been wondering how to make Mom’s beef stroganoff into a gourmet dish. This recipe uses fresh beef brisket and fresh shiitake mushrooms.
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Cooking tools:
- Dutch oven
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spoon
- Pot
- Colander
Ingredients
- 2 lbs cubed beef brisket (or chuck roast)
- A few shakes of Dizzy Pig® Cow Lick seasoning
- Oil for browning meat
- 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
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