Corned Beef Stroganoff

This corned beef stroganoff, with mushrooms, creme fraiche, and dill, is a switch from the classic St. Patrick’s Day preparation. The result is amazing—it really does taste like a proper stroganoff, but even more flavorful.

Prep Time: 20 mins

Cook Time: 2 hrs 40 mins

Cool Time: 30 mins

Total Time: 3 hrs 30 mins

Servings: 6

Ingredients

Original recipe (1X) yields 6 servings

• 1 (3 pound) corned beef brisket
• 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

Directions

1. Place corned beef along with the contents of spice packet into a pot, and cover by 2 inches with water. Bring to a boil, reduce heat to low, and simmer for 2 hours 15 minutes. While corned beef is cooking, occasionally add more water to keep the level near where it was when it started boiling. 
2. Remove corned beef to a bowl, and let cool until cool enough to handle, at least 30 minutes. Reserve 1 cup cooking liquid.
3. When meat is cool, slice off most of the fat. Cut meat with the grain into thick strips, and then turn and slice into thin, bite-sized pieces. Reserve until needed.
4. Heat oil in a pan over medium-high heat. Add mushrooms and salt to the hot pan, and cook and stir until mushrooms are nicely browned, about 3 minutes. Add onions, and continue cooking until they soften and turn translucent, about 3 minutes. Add butter and stir until melted.
5. Make a space in the center of the pan, add garlic, and sauté until fragrant, about 30 seconds. Add flour, and cook and stir for 1 minute more. Pour in white wine and reserved corned beef cooking liquid, and stir to combine. Raise the heat to high, bring to a boil, and cook, stirring, until sauce reduces by about half and thickens, 3 to 5 minutes more.
6. Stir in beef broth, and continue to boil and reduce until sauce thickens again, 6 to 7 minutes. Stir in crème fraiche, and reduce until the sauce is as thick as you’d like, a few more minutes.
7. Stir in sliced corned beef, and reduce heat to medium-low. Cook, stirring occasionally, until meat is heated through, 2 to 4 minutes. Sprinkle with fresh dill.
8. Garnish each serving with a small dollop of crème fraiche or sour cream and a little fresh dill.Chef’s Note:An option is to cook the corned beef a day ahead, and chill in the refrigerator. It is easy to remove the fat and slice when very cold.

Nutrition Facts (per serving)