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Corned Beef Stroganoff Recipe

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★★★★★

4.9 from 93 reviews

Corned Beef Stroganoff is a hearty and comforting dish that combines tender corned beef brisket with a rich, creamy mushroom sauce. This elevated twist on the classic stroganoff uses flavorful corned beef and a luscious blend of creme fraiche and fresh dill for an indulgent, satisfying meal perfect for family dinners or special occasions.

Ingredients

Scale

Corned Beef

  • 1 (3 pound) corned beef brisket

Sauce

  • 2 tablespoons vegetable oil
  • 8 ounces brown mushrooms, sliced
  • 1/4 teaspoon salt
  • 1 cup diced onions
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 1 cup reserved corned beef cooking liquid
  • 2 cups low-sodium beef broth
  • 3/4 cup creme fraiche, plus more for garnish
  • 1/4 cup chopped fresh dill, plus more for garnish

Instructions

  1. Cook the Corned Beef: Place the corned beef brisket in a large pot and cover it with water. Bring to a boil, reduce heat, and simmer until the meat is tender, about 3 hours. Reserve 1 cup of the cooking liquid before removing the brisket. Let the meat rest, then slice it against the grain into thin strips.
  2. Sauté Mushrooms and Onions: Heat the vegetable oil in a large skillet over medium heat. Add the sliced mushrooms and salt, cooking until mushrooms release their moisture and brown, about 5-7 minutes. Add the diced onions and cook until softened, about 3-4 minutes.
  3. Add Butter and Garlic: Stir in the butter and minced garlic. Cook for another minute until fragrant, ensuring the garlic does not burn.
  4. Create Roux and Deglaze: Sprinkle the all-purpose flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Pour in the white wine to deglaze the pan, scraping up any browned bits, and cook until the wine has reduced by half.
  5. Add Liquids: Pour in the reserved corned beef cooking liquid and the beef broth. Stir well and bring to a simmer. Allow the sauce to thicken slightly, about 5-7 minutes.
  6. Finish the Sauce: Stir in the creme fraiche and chopped fresh dill until fully combined and heated through. Adjust seasoning as needed.
  7. Combine and Serve: Add the sliced corned beef back into the sauce to warm for a few minutes. Serve hot, garnished with additional creme fraiche and fresh dill for a flavorful finish.

Notes

  • Make sure to slice the corned beef against the grain to keep it tender.
  • If creme fraiche is unavailable, sour cream can be used as an alternative but add it off the heat to avoid curdling.
  • Reserve the cooking liquid carefully; it adds essential flavor and tenderness to the sauce.
  • This dish pairs well with buttered egg noodles, mashed potatoes, or crusty bread.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Corned Beef Stroganoff, Stroganoff recipe, creamy mushroom sauce, comfort food, beef brisket stroganoff

Find it online: https://mjrecipe.com/corned-beef-stroganoff-recipe/