Leftover Brisket Stroganoff

brisket stroganoff on a plate featured image

A Fun Twist on a Classic

When you find yourself with leftover smoked brisket, don’t settle for the usual reheated slices. Instead, transform that smoky goodness into something extraordinary: Leftover Brisket Stroganoff. This hearty and comforting dish combines tender brisket with a creamy, savory sauce, resulting in a meal that’s both familiar and exciting.

brisket stroganoff on a plate with wine and parsley

Why Add Smoked Brisket to Stroganoff?

Smoked brisket brings a unique depth of flavor to this stroganoff. The smoked meat infuses the sauce with a smokey flavor, making each bite rich and satisfying. By chopping the brisket into small pieces, it also adds a lot of meaty bulk to the sauce, as opposed to many stroganoffs where mushrooms make up the bulk.

Another benefit of adding smoked brisket to stroganoff is the fat. By frying the brisket before the onions and mushrooms, it renders fat into the skillet, not to mention the brown bits that stick to the skillet. When frying the vegetables in this, even with added butter, they soak up even more of that smoked brisket flavor. This allows the flavor to truly permeate the entire dish.

A final reason to add smoked brisket to stroganoff is that it’s already cooked. This means that you don’t have to worry about the meat coming to temperature, or if you’re using steak, not cooking too much. The smoked brisket is also extremely tender, adding a wonderful texture to the dish.

a plate of brisket stroganoff

Make It Your Own

Everyone makes their stroganoff a little different. Some like more mushrooms, others like it creamier. Here are a few ways you can make this stroganoff your own.

  • Double the mushrooms. I chose to make the brisket the star of this recipe, but you could easily double the amount of mushrooms.
  • Make it creamier. Add up to another ½ cup of sour cream for a creamier stroganoff. I especially recommend this if you double the mushrooms.
  • Prefer a white stroganoff? If you prefer a white stroganoff, omit the paprika and tomato paste, and use a white wine instead of red. As the mushrooms finish frying, add 4 tbsp of flour and mix well. Stirring constantly, let it darken and then add chicken broth instead of beef broth. Stir thoroughly to combine and continue the recipe.
  • Add more parsley. I only used parsley as a garnish, but you could also add some into the sauce for even more flavor. Chop ¼ – ½ cup of parsley and stir it into the sauce as a final step and let the fresh flavor permeate.
dutch oven full of brisket pasta sauce

How to Serve Leftover Brisket Stroganoff

Egg noodles are the traditional noodle to serve stroganoff over, but I have also enjoyed stroganoff served over fettuccine noodles. You could also serve it with mashed potatoes for a tasty experience.

brisket stroganoff with a pot of sauce behind it

Other Recipes for Leftover Brisket

Most smoked briskets are downright huge. We ended up making four or five meals out of our last brisket. Here are a few of my favorites:

  1. Chilis Copycat Quesadilla – a tribute to the poplar Chilis dish
  2. Leftover Texas Brisket Sandwich – it reminds me a lot of the chopped brisket sandwiches from Buc-ee’s.
  3. Brisket Sliders – A true steamed slider over a bed of onions.
  4. Brisket Bolognese– another great brisket pasta dish!
brisket stroganoff on a plate featured image

Leftover Brisket Stroganoff

Smoked Brisket in a tomato stroganoff sauce
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4 Servings
Calories 368 kcal

Ingredients
  

  • 1 lb leftover brisket chopped into small pieces
  • 3 tbsp butter
  • 1 1/2 cup beef broth (1 1/2 tsp beef bullion an 1 1/2 cup water)
  • 1 medium onion, sliced (or 1/2 a large onion)
  • 8 oz fresh button mushrooms
  • 1/2 tsp ground black pepper
  • 2 tsp paprika
  • 1 cup sour cream
  • 1/2 cup red wine
  • 4 tbsp tomato paste
  • 1 tbsp parsley for serving

Instructions
 

  • Heat a dutch oven or large, wide pot on medium-high heat. Add chopped brisket and fry until it starts to brown. Remove from the dutch oven to a plate.
  • Melt butter in the dutch oven and fry onions until beginning to soften, scraping up any bits of beef on the bottom.
  • Add mushrooms and continue frying until soft.
  • Stir in beef broth, then add tomato paste and paprika. Stir well until the tomato paste is fully incorporated. Bring to a boil.
  • Once boiling, add the red wine and return the beef to the Dutch oven. Simmer for 5 minutes.
  • Reduce the heat to very low and stir in the sour cream and a few dashes of black pepper.
  • Add the sour cream, stirring until well combined. Turn the temperature up until the sauce reaches a very mild simmer and cook until the sauce is heated through.
  • Serve over cooked noodles, I recommend 2 oz of dry egg noodles per person.

Nutrition

Calories: 368kcalCarbohydrates: 10.2gProtein: 14.7gFat: 28.1gSaturated Fat: 14.2gCholesterol: 74mgSodium: 355mgFiber: 2gSugar: 5gCalcium: 54mgIron: 7mg
Keyword Brisket, pasta, Smoked
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