Brisket Stroganoff

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Brisket Stroganoff Sous Vide With Mixed Mushrooms

For 2 servings


  • about 400g well marbled Brisket
  • 3 tablespoons rice bran oil
  • 3 tablespoons olive oil
  • 3 tablespoons Cognac (brandy)
  • 2 small onions, finely diced
  • ½ yellow or red bell peppers cut into strips
  • 90 g mixed mushrooms
  • 100 ml of gravy from last Brisket (or concentrated stock)
  • 1 teaspoon mustard, Dijon type
  • 1 teaspoon paprika mild (not spicy!)
  • 1 medium pickled cucumber cut into thin strips
  • 2 tablespoons parsley, finely chopped approx.
  • 120g sour cream with herbs



Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.

Preparing the sauce

At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about  8x10x35mm), sear very quickly in smoking-hot rice oil, add the meat and the parsley to the sauce.


Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).

--PedroG 23:36, October 22, 2009 (UTC)

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