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Corned Beef Stroganoff

This Corned Beef Stroganoff is a rich and flavorful twist on the classic stroganoff, featuring tender corned beef, sautéed mushrooms, and a creamy dill-infused sauce. The combination of slow-cooked corned beef and crème fraîche creates a dish that’s both hearty and indulgent, making it perfect for a comforting meal or a creative way to use leftover corned beef.

  • Total Time: 3 hours 30 minutes

Ingredients

Scale

To make this delicious stroganoff, you will need:

  • 1 (3-pound) corned beef brisket

  • 2 tablespoons vegetable oil

  • 8 ounces brown mushrooms, sliced

  • ¼ teaspoon salt

  • 1 cup diced onions

  • 2 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • ½ cup white wine

  • 1 cup reserved corned beef cooking liquid

  • 2 cups low-sodium beef broth

  • ¾ cup crème fraîche, plus more for garnish

  • ¼ cup chopped fresh dill, plus more for garnish

Instructions

  1. Cook the Corned Beef: Place corned beef and its spice packet in a pot. Cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 2 hours 15 minutes, adding water as needed to maintain the level.

  2. Cool and Slice: Remove the corned beef from the pot and let it cool for at least 30 minutes. Reserve 1 cup of the cooking liquid. Trim most of the fat, cut the meat into thick strips, then slice into thin, bite-sized pieces.

  3. Sauté the Vegetables: Heat vegetable oil in a pan over medium-high heat. Add mushrooms and salt, cooking until browned (about 3 minutes). Add onions and cook until softened and translucent (about 3 minutes more). Stir in butter until melted.

  4. Build the Sauce: Make a space in the pan and add minced garlic. Sauté for 30 seconds until fragrant. Stir in flour and cook for 1 minute. Pour in white wine and reserved corned beef cooking liquid, stirring well. Bring to a boil and reduce until the sauce thickens (3 to 5 minutes).

  5. Add the Broth: Stir in beef broth, continue to boil, and reduce until the sauce thickens again (6 to 7 minutes). Stir in crème fraîche and cook until the sauce reaches your desired consistency.

  6. Combine with Corned Beef: Stir in the sliced corned beef and reduce heat to medium-low. Cook for 2 to 4 minutes, stirring occasionally, until the meat is heated through. Sprinkle with fresh dill.

  7. Serve and Garnish: Plate the stroganoff and top each serving with a dollop of crème fraîche or sour cream and additional fresh dill.

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 40 minutes
  • Category: Main Dish
  • Cuisine: Russian-American Fusion

Nutrition

  • Serving Size: 6
  • Calories: 832 per serving