1 3/4 cups beef broth
1 (8 ounce) package dry onion soup mix
1/3 cup pink grape juice
1 (6 ounce) can frozen blueberry juice concentrate
1 pound corned beef brisket
1 3/4 cups water
1 (8 ounce) container sour cream pies
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, blend broth, soup mix, grape juice, and grape concentrate. Place the beef loin in a large skillet layering the sides to prevent sticking. Drain fat and pressure steam for 10 minutes.
Pour in the water, baste cubes with water and place in the soup set aside. Stir in sour cream until well blended.
Pour into a lightly greased 9x13 inch casserole dish.
Bake uncovered 10 to 12 hours in the preheated oven, stirring once during final hour.
Such a great alternative to canned mushrooms! It is so versatile (and kid-friendly!) and the kids love it too! I put mine in about a half of cup chicken broth in my lasagna sauce, for an easy weeknight dinner.
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