French Onion Portobello Brisket

I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up.

French Onion Portobello Brisket

Average Rating: 4.875

TOTAL TIME: Prep: 20 min. Cook: 8 hours
YIELD: 9 servings.

Ingredients

  • 1 fresh beef brisket (4 pounds)
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 small red onion, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (10-1/2 ounces) condensed French onion soup
  • 1/4 cup dry white wine or beef broth
  • 1/2 teaspoon coarsely ground pepper
  • Fresh sage, optional

Instructions

  • 1. Cut brisket in half; place in a 5-qt. slow cooker.
  • 2. In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
  • 3. Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.

Nutrition Facts

5 ounce-weight: 301 calories, 12g fat (5g saturated fat), 94mg cholesterol, 324mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 42g protein.
Diabetic Exchanges:
6 lean meat, 1/2 fat.