One of the keys to putting good food on the table fast is to use leftovers. This recipe uses leftover French onion brisket with a few additional ingredients to make a delicious, quick beef stroganoff.
What you’ll need:
10oz package of sliced mushrooms
2 cups leftover french onion brisket, cut into bite-sized pieces.
leftover onion sauce from the french onion brisket
beef stock or beef broth
8oz (1 cup) sour cream or cream cheese, cubed
salt and pepper to taste
Heat a 12 inch skillet over medium-high heat. Add a bit of olive oil to the pan along with the mushrooms. Saute the mushrooms until browned.
Once the mushrooms are cooked, add the brisket. Cook for 4-5 minutes, until the brisket is heated and starts to fall apart a bit.
Next add the leftover onion sauce. I had about a 1.5 cups left. Add enough beef stock to total about 2 cups between the onion sauce and stock.
Looking good! Bring the mixture to a simmer and turn the heat to medium. Let the whole thing simmer for about 5 minutes to let the sauce thicken a bit. Turn the heat to low and add the sour cream or cubed cream cheese. Mix well to combine. If using cream cheese, fold it into the sauce then wait a few minutes for it to melt, then stir to combine. Most recipes that call for adding sour cream can be substituted with cream cheese. That is what I happened to have in the house so I thought I would use it up. The cream cheese will make the sauce thicker than if you use sour cream so don’t let the sauce reduce too much. If your sauce is too thick, just add a bit more stock.
Serve over egg noodles, mashed potatoes or rice. We prefer egg noddles. Add a salad or the vegetables of your choice on the side for a nice quick dinner.