Corned Beef Stroganoff

Ingredients

• 1 , 3 pound
• 2 tablespoons vegetable oil
• 8 ounces mushrooms
• 0.25 teaspoons salt
• 1 cup onions
• 2 tablespoons unsalted butter
• 3 cloves garlic , minced
• 2 tablespoons all-purpose flour
• 0.5 cups white wine
• 1 cup corned beef cooking liquid
• 2 cups low-sodium beef broth
• 0.75 cups creme fraiche
• 0.25 cups dill

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Garnish each serving with a small dollop of crème fraiche or sour cream and a little fresh dill.