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Brisket With Mushrooms Recipe
|Beef brisket||4 Pound|
|Onion soup and dip mix||1 Packet|
|Mushroom gravy mix||1 Packet|
|Wine||1⁄2 Cup (8 tbs)|
|Onion||1 , chopped|
|Canned mushrooms||8 Ounce, chopped|
|Chopped parsley||1 Tablespoon (For Garnish)|
Calories 611 Calories from Fat 390
% Daily Value*
Total Fat 43 g66.6%
Saturated Fat 17.1 g85.5%
Trans Fat 0 g
Cholesterol 154.2 mg
Sodium 522.2 mg21.8%
Total Carbohydrates 7 g2.5%
Dietary Fiber 0.72 g2.9%
Sugars 1.1 g
Protein 42 g84.9%
Vitamin A 3.2% Vitamin C 6.5%
Calcium 2.8% Iron 23%
*Based on a 2000 Calorie diet
Sprinkle the soup mix and gravy mix all over the meat.
Add the wine, water and onion.
Wrap and seal securely and place on a shallow baking pan.
Bake at 350 degree for two hours or until done.
Remove from oven and let it cool.
To insure very tender meat that's easy to slice, do not open the foil until the meat is completely cooled.
If you wish, however, you can refrigerate the meat at this point overnight.
When ready to serve, slice the meat into quarter-inch thick slices.
To prepare the sauce, strain the pan juices into a saucepan.
Bring to a boil over high heat, reduce heat and add more seasonings, if desired.
Stir in the mushrooms and simmer for ten minutes.
In a small bowl, mix the cornstarch with the water until dissolved.
Gradually stir it into the mushroom sauce, stirring constantly until thickened.
Pour the sauce over the sliced meat, cover with foil, and heat fifteen to twenty minutes at 400 degrees.
Transfer to a serving platter and garnish with the chopped parsley.