French Onion Portobello Brisket |
|
 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 9 |
|
âI use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up.â âAysha Schurman, Ammon, Idaho Ingredients:
1 fresh beef brisket (4 pounds) |
1-3/4 cups sliced baby portobello mushrooms |
1 small red onion, sliced |
2 garlic cloves, minced |
2 tablespoons butter |
1 can (10-1/2 ounces) condensed french onion soup |
1/4 cup dry white wine or beef broth |
1/2 teaspoon coarsely ground pepper |
fresh sage, optional |
Directions:
1. Cut brisket in half; place in a 5-qt. slow cooker.
2. In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
3. Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired. Yield: 9 servings.
|
|