I smoke meat pretty frequently. I usually have a few pounds of vacuum sealed meat in the fridge/freezer at any given time. Tonight it was time to make use of a couple pounds of brisket.
The brisket was already at fridge temperature, and sliced up rather well due to the chilling. The brisket had been foil wrapped for the last 4 hours of the 12 hour slow-smoke. The drippings in the foil were put in a zip-lock bag, and tossed in the fridge a week ago.
The Recipe:
Addertooth's Smoky Beef Stroganoff
One entire 12 oz. bag of wide egg noodles.
Two pounds of slow-smoked brisket.
12 ounces of sliced portabella mushrooms.
16 ounces of Daisy all natural Sour Cream.
2 ounces of the drippings from the smoked meat.
2 ounces of flour.
2 ounces of Worchester sauce.
One half medium onion diced.
One lobe of Garlic minced.
8 ounces of Beef Stock.
4 ounces of half and half.
2 teaspoon salt.
One half stick of butter.
Pepper (to taste)
Start bringing a half-gallon of water to boil. Add two teaspoons of salt to the water.
Dice the half onion, mince the garlic. Sauté the onion and garlic in a quarter stick of butter. It is done when onion is translucent and the garlic is golden.
In another saucepan add two ounces of the drippings (which should already have most the water separated from it), bring up to medium heat. Add the 2 ounces of flour. Wisk thoroughly to make the roux.
Add 8 ounces of beef stock to the roux while using a whisk. Add 4 ounces of half and half to the roux to the roux after the beef stock is well mixed. Whisk until the consistency is correct.
In a small pan put the remaining quarter cup of butter, add the mushrooms, add several large dashes of Worchester sauce. Simmer until tender and fully cooked.
Add the cooked mushrooms, sliced brisket, cooked onion and garlic to the gravy mix. Once up to temperature, add the 16 ounces of sour cream and 2 ounces of Worchester sauce.
When the noodles are done, rinse them, then add the gravy-meat mixture. Stir lightly to avoid tearing the noodles.
Serve with sour dough bread and butter.
It has a smoky-creamy character which stands up well to robust wines.
Happy Eating
The brisket was already at fridge temperature, and sliced up rather well due to the chilling. The brisket had been foil wrapped for the last 4 hours of the 12 hour slow-smoke. The drippings in the foil were put in a zip-lock bag, and tossed in the fridge a week ago.
The Recipe:
Addertooth's Smoky Beef Stroganoff
One entire 12 oz. bag of wide egg noodles.
Two pounds of slow-smoked brisket.
12 ounces of sliced portabella mushrooms.
16 ounces of Daisy all natural Sour Cream.
2 ounces of the drippings from the smoked meat.
2 ounces of flour.
2 ounces of Worchester sauce.
One half medium onion diced.
One lobe of Garlic minced.
8 ounces of Beef Stock.
4 ounces of half and half.
2 teaspoon salt.
One half stick of butter.
Pepper (to taste)
Start bringing a half-gallon of water to boil. Add two teaspoons of salt to the water.
Dice the half onion, mince the garlic. Sauté the onion and garlic in a quarter stick of butter. It is done when onion is translucent and the garlic is golden.
In another saucepan add two ounces of the drippings (which should already have most the water separated from it), bring up to medium heat. Add the 2 ounces of flour. Wisk thoroughly to make the roux.
Add 8 ounces of beef stock to the roux while using a whisk. Add 4 ounces of half and half to the roux to the roux after the beef stock is well mixed. Whisk until the consistency is correct.
In a small pan put the remaining quarter cup of butter, add the mushrooms, add several large dashes of Worchester sauce. Simmer until tender and fully cooked.
Add the cooked mushrooms, sliced brisket, cooked onion and garlic to the gravy mix. Once up to temperature, add the 16 ounces of sour cream and 2 ounces of Worchester sauce.
When the noodles are done, rinse them, then add the gravy-meat mixture. Stir lightly to avoid tearing the noodles.
Serve with sour dough bread and butter.
It has a smoky-creamy character which stands up well to robust wines.
Happy Eating
