Corned Beef Stroganoff

5.0
(2)
2 Reviews
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This corned beef stroganoff, with mushrooms, creme fraiche, and dill, is a switch from the classic St. Patrick's Day preparation. The result is amazing—it really does taste like a proper stroganoff, but even more flavorful.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on March 11, 2025
2
braising pan with corned beef stroganoff with mushrooms
2
Prep Time:
20 mins
Cook Time:
2 hrs 40 mins
Cool Time:
30 mins
Total Time:
3 hrs 30 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 (3 pound) corned beef brisket

  • 2 tablespoons vegetable oil

  • 8 ounces brown mushrooms, sliced

  • 1/4 teaspoon salt

  • 1 cup diced onions

  • 2 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 1/2 cup white wine

  • 1 cup reserved corned beef cooking liquid

  • 2 cups low-sodium beef broth

  • 3/4 cup creme fraiche, plus more for garnish

  • 1/4 cup chopped fresh dill, plus more for garnish

Directions

  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. Remove corned beef to a bowl, and let cool until cool enough to handle, at least 30 minutes. Reserve 1 cup cooking liquid.

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

    braising pan with corned beef stroganoff with mushrooms

    John Mitzewich

    Chef's Note:

    An option is to cook the corned beef a day ahead, and chill in the refrigerator. It is easy to remove the fat and slice when very cold.

Nutrition Facts (per serving)

832 Calories
65g Fat
12g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 832
% Daily Value *
Total Fat 65g 83%
Saturated Fat 25g 126%
Cholesterol 270mg 90%
Sodium 2565mg 112%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 45g 91%
Vitamin C 4mg 5%
Calcium 57mg 4%
Iron 5mg 30%
Potassium 633mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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