Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Recipe with Brisket Leftovers

Recipes with brisket leftovers are great. Don't waste beef, instead make a second meal out of it to serve the next night that tastes great.
Prep Time10 minutes
Cook Time2 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: beef, instant pot, leftover brisket, noodles, pressure cooker
Servings: 6
Author: Justine

Equipment

  • 1 pressure cooker

Ingredients

  • 2 c leftover brisket cut into small bite size pieces
  • 1/2 onion diced
  • 1/2 tsp salt and pepper
  • 1 tsp onion powder
  • 1/2 tsp garlic salt
  • 2 1/4 c beef broth
  • 1 can cream of mushroom soup
  • 1 tbsp flour
  • 8 oz egg noodles
  • 1/2-3/4 c sour cream

Instructions

  • Toss leftover meat with seasonings listed. Put into pressure cooker.
  • In a bowl whisk together condensed soup, broth and flour until smooth. Pour this into your pot.
  • Pour uncooked broad egg noodles into your pot but do not stir. Instead use the back of a wooden spoon to gently submerge into the liquid below.
  • Close lid and set to high pressure for 2 minutes followed by a quick release. Lift lid and stir in sour cream. Allow to sit and thicken for at least 5 minutes, 10 is better. Serve.

Video

Nutrition

Serving: 2oz | Calories: 230kcal | Carbohydrates: 33g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1097mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg