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.

Beef Brisket Stroganoff
Servings: 6 Prep 10 mins Cook 15 mins


  • 2 tablespoons butter
  • 1 cup chopped onion (1 large)
  • 1 package (1/2 pound) sliced white mushrooms
  • 12 ounces egg noodles
  • 1/2 teaspoon salt
  • 1 1/4 pounds beef brisket chunks (about 4 cups) in gravy (see Beef Brisket recipe on
  • 1 package (10 ounces) frozen whole baby carrots
  • 1 container (8 ounces) sour cream

Make It

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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 553, Fat, total (g): 25, chol. (mg): 145, sat. fat (g): 13, carb. (g): 49, fiber (g): 4, pro. (g): 33, sodium (mg): 600, Percent Daily Values are based on a 2,000 calorie diet.