Soup Brisket With Onions and Gravy |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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The pan sauce should also be used for mashed potatoes or rice, Ingredients:
2 lbs beef brisket |
1 (15 ounce) can vegetable soup, preferably progresso including noodles and a variety of vegetables, such as peas |
1 (10 3/4 ounce) can campbell's cream of mushroom soup |
1 onion, half sliced and half chopped |
2 garlic cloves |
1 tablespoon salt |
1 tablespoon pepper |
Directions:
1. Preheat oven to 350
2. Cut Onion into slices and lay at the bottom of your roasting pan.
3. Add CoM soup base, make sure to spread it around.
4. Rub seasonings onto your brisket, and put it fatty side up on the onions and soup.
5. Add Progresso Vegetable Soup.
6. Dice Garlic and sprinkle over the top.
7. Put the brisket into the oven at 350 for 90 minutes, stirring gravy occasionally.
8. Lower oven to 250 and bake for 50 minutes~70 minutes, continuing to stir occasionally.
9. Remove from oven, using a rubber spatula to remove sauce from the brisket and then cutting it on a cutting board (et. al).
10. Ladle the pan gravy over your prepared mashed potatoes or rice
11. Enjoy!
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