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Brisket and Shiitake Mushroom Stroganoff

2 pounds cubed beef brisket (or chuck roast)
few shakes Dizzy Pig Cow Lick for beef
1-2 pounds fresh shiitake mushrooms
1/4 dry sherry
1/3 cup butter
6 tbsp all purpose flour
1 large onion chopped
4 cloves fresh garlic chopped
2 tbsp Dizzy PIg Shakin the Tree
2 cups warm milk
4 cups beef broth
1 cup sour cream
1 bag broad egg noodles
Salt, pepper, Dizzy PIg Shakin the Tree to taste

Cut beef brisket into cubes removing large chunks of fat, but leaving some fat on as well.

Shake some Dizzy Pig Cow Lick, or optionally salt and pepper, onto the meat.

Brown in a very hot pan with a little oil until browned and caramelized. Best not to use a non-stick pan, as they cannot handle high heat as well, and you actually want the meat to stick a little so you end up with the wonderful brown bits that are an important part of the flavor in this dish. Do in small batches to ensure that you get good browning.

As each batch finishes, reserve in a bowl while you do the next.

Once all of your beef is browned, remove from pan and deglaze with 1/4 cup of sherry. Scrape all the brown bits off the pan.

When sherry is almost cooked down, add some of the onion, dump the beef back in and add 2 cups of the beef broth. Heat intil it just starts to boil.

Cover and put into an oven preheated to 280F degrees. Cook covered for 3-5 hours, until the meat is very tender.

Meanwhile, check out thses mushrooms! Some amazing fresh shiitakes....courtesy of John Kovasckitz (Woo Doggies) who got them from Phillips Mushrooms in Kennett Square, Pennsylvania.

Cut up mushrooms, onions and garlic.

Sautee shrooms in a medium hot pan with a little olive oil. These will brown and caramelize much like the beef did, and you'll end up with some great flavor in the pan.

After the mushrooms begin to brown, it's a good time to add 1 tbsp of the Shakin the Tree rub. You'll be adding one more dose later, but this flavor will all soak into the mushrooms and fill them with tasty goodness!

Remove mushrooms when golden and aromatic.

Sautee onion in pan until translucent and beginning to get color.

Remove from pan, or push to side of pan.

Make a light roux. Melt butter in pan, whisk in flour, and continue whisking until all flour is incorparated and mixture is bubbly.

Whish in warm milk, and continue whisking until mixture begins to bubble. It should be fairly thick after a few minutes of bubbling.

Remove beef/beef broth mixture from oven once meat is tender.

Add beef/beef broth mixture to your thickened sauce and stir to incorporate.

Simmer for a few minutes, taste and add Shakin the Tree to taste. Finally correct with more salt if needed.

Final step....add sour cream and stir through.

Serve over wide egg noodles, and get set to chow down!!

Enjoy! And please let us know what you think, or if you have any additions that have been successful for you. Happy cookin.