Beef Brisket & Mushrooms

Peggy Ebner served this at a gathering at her home. It’s a delicious, tender and elegant way to serve an inexpensive cut of meat. Peggy died several years ago, but I always think of her fondly when I make this. It’s a favorite, and everyone asks for the recipe whenever I serve it.

It must be made the day ahead, chilled and reheated prior to serving.

3-5 lb lean brisket
Meat tenderizer
Accent (seasoned MSG)
Garlic powder
½ C italian salad dressing
3 jars Heinz Homestyle Brown Gravy
1 pkg onion soup mix
2 cans sliced mushrooms (or fresh sauteed)

Line heavy covered pan with foil. Sprinkle meat with tenderizer and Accent and place in pan. Add other ingredients. Seal in foil and cover pan. Bake at 300° for 1 hour per pound. Refrigerate overnight. Take out meat and slice thinly. Layer in 9×13 pan. Pour juices and mushrooms over meat. Cover with foil and reheat one hour at 325°.

Serve with mashed potatoes.