The Bulgar Bugle

I already have a bulgar and brisket recipe here, but this is another variation on the theme.

• 3 cups uncooked bulgar
• 3 cups beef stock
• 3 cups water
• 1 chopped onion
• 1 teaspoon cumin seed
• 1 teaspoon caraway seed
• chopped mushrooms
• left over brisket, chopped in chunks
• Small can of tomato sauce

Put the onion, mushroom, caraway and cumin seeds in a skillet in 2 tablespoons of olive, saute until the onions are starting to clear, then add the uncooked bulgar.  Continue to cook until the bulgar has started to change color (a little darker) and it smells a bit like roasted nuts. Put the stock and water into a sauce pan and bring to a boil.  Put the bulgar/onion/mushroom mixture into a baking pan, add the chunked brisket and the boiling hot broth.  Add a small can of tomato sauce.  Cook in a 350 oven for 30-45 minutes, until all the liquid is absorbed.  Voila, bulgar and brisket!