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Brisket Stroganoff

Servings: 8


  • 2 tablespoons unsalted butter
  • 1 cup onion, diced
  • 2 garlic cloves, chopped
  • 1 1/4 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 1/2 cups Chianti
  • 2 1/2 cups chopped smoked brisket, see below for the recipe link
  • 3/4 cup sour cream, room temperature
  • cooked egg noodles, or your favorite pasta
  • fresh parsley, chopped (for topping)


  • In a large pan, melt the butter over medium heat. Add the onions and garlic. Cook over medium heat, until softened, about 4 minutes. Add the tomato paste and brown (about 2-3 minutes). Stir frequently.
  • Add Chianti and worcestershire sauce to the pan and deglaze. Scrape up any bits stuck to the pan. Increase the heat and bring to a boil, then reduce the heat to low. Simmer for 8 minutes.
  • Add the brisket and sour cream to the sauce. Stir to combine. Continue to cook on low for heat for five minutes. Pour the sauce over cooked egg noodles and top with chopped parsley. Serve warm.


Before cooking, set out the sour cream to bring to room temperature. This helps to keep the sour cream from curdling once it hits the warm sauce. Whether you use home smoked brisket or your favorite take-out, this dinner is comforting, fast and delicious. For a smoked brisket recipe, click here. The sauce is freezer friendly.