Aunt Granny's Brisket & Noodles - Monday, September 25, 2006
A Dollywood Recipe
Large bowl of noodles
10 0z brown gravy (use a good quality gravy mix)
8 oz mushroom, cooked
6 oz bell peppers, cooked
6 oz onions, cooked
6 oz diced smoked brisket (or any good left over roast beef)
Using about 8 oz egg noodles, cook according to package directions. Drain. While still hot, stir in all remaining ingredients and serve at once.
Walter’s Note: I would saute the onions in a very little oil, then add bell peppers and finally mushrooms. When the mushrooms have given up their moisture and the liquid is cooked out of this mixture, it is ready to stir into the noodles with the meat and gravy. Aunt Granny’s serves this as a side dish, but I think it makes a nice light supper.