Brisket Stroganoff

I went to a pop-up restaurant this past weekend and had a really great time at the event. Overall, everything was well put together and lots of fun, but unfortunately the food was a bit off for me, especially for the talent involved in the kitchen! The dishes were all very inspired concepts, but many of them were poorly executed. My favorite idea of the bunch was a beef stroganoff. The menu listing was unassuming: Beef Stroganoff with Egg Noodles. What we recieved was very different than any stroganoff I have ever had. Instead of tossing the noodles in butter and mixing sour cream into the beef to make a sauce, the sour cream was made into a sauce to coat the noodles and the beef was slow cooked to create tender juicy meat chunks in a beautiful onion mustard sauce. The beef was then placed on the noodles and as you ate you were able to combine the two sauces on your own to create the classic stroganoff flavor. The downside was the noodles were undercooked and chalky in the center, and many diners at my table ended up with big pasta clumps that were starchy and inedible. Nevertheless, the flavors were awesome and I was inspired to recreate this dish at home with a few tweaks of my own.

With the help of a blogger friend, it was deduced that the beef had a mustard element to it. I just like any excuse to use my mustard seeds!

I think paprika is a nice touch in any stroganoff.

The finished spice blend was very vibrant, I wanted to eat a spoonful of it.

Cooking some onions down. To me, the caramelized onion flavor was very important. After this, I added some worcestershire, red wine vinegar, the spices, brisket, and water and baked the thing uncovered for 4 and a half hours.

After baking the sauce was nice and thick and the beef was nice and tender.

Brisket is the best.

An easy sauce for the noodles. PICKLES?!?!? Yes. The first time I had pickles in stroganoff I thought it was weird, but after that moment I decided I would never make it again without.

I just love how the two elements dont taste like stroganoff until you mix them, so basically you have 3 separate dishes on one plate. The noodles taste good on their own, creamy with hints of dill and bright lemon. The beef tastes good on its own, dark onion and mustard flavors. Then they taste totally different and amazing when mixed together!

1 Tablespoon each of black mustard seed, yellow mustard seed, and smoked paprika. Coarsely grind the mustard. (You could sub 2 or 3 tablespoons of a really good whole grain dijon for the mustard seeds if you really wanted to, but I always have the seeds on hand and I love cooking with them). Mix the mustard and paprika with 1/3 cup of worchestershire sauce, 1/4 cup red wine vinegar, and 1/2 cup water and set aside.

Dice 3 large onions. Brown in butter for like 15/20 minutes until they are nicely caramelized. Add 2 cloves diced garlic. Cook 2 minutes. Add your mustard mixture and stir to combine. Taste and adjust seasonings if needed, and make sure it is nicely salted (I generally assume salt in my recipes) Add the brisket and make sure to coat it in the sauce. No need to sear, because there will be plenty of browning later in the process. Bake at 275 uncovered for at least 4 hours, if not 5-6. I did mine for 4 and a half at close to 300 and it was nice but could have used slightly longer at slightly lower.

Observe the situation about halfway through the cooking. The sauce that was mostly covering the brisket should be now only about 3/4 of the way up the sides of the meat. The top should be in the very beginning stages of browning.

When the brisket is done, slice it into thin slices against the grain, then chop into manageable peices. Take the cooking liquid that has now turned into a thick savory almost bbq sauce, and set it aside, skimming off any fat.

For the sour cream sauce on the noodles, 1 1/2 cup sour cream, 1/2 stick butter, 1/4 cup diced of: pickles, parsley, and dill. Juice from 1/2 lemon. Mix together. Boil 1 pound egg noodles. Strain and mix in the sauce until butter is melted and everything is coated.

Put the noodles on a plate, top with some brisket pieces, and add a few spoons of the mustardy onion sauce to the top of the heap. Yum!


  1. That beef looks incredibly tender! I think this is an awesome rendition of the dish we had that night. Pickles in stroganoff, eh? Never heard of it, but I will have to try it if it’s as good as you say!

  2. I used dill, but whatever you like would be fine. The first time I had it the recipe called for girkins

  3. Oooohhh yum! I just made this and can confirm it’s as good as it looks. I thought the vinegar and worcester sauce would would make it a bit weird, but once it all simmered down it was just awesome!
    all i need to do now is find some decent pickles (hard to come by in suburban UK, much like quite a few ingredients that you use actually 🙁 maybe one day I’ll move back to Boston… in the meantime, maybe you could send me a few boxes of mac and cheez 😉 )

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