This can be done in an electric frying pan.
2 kg (4 lbs.) deboned brisket
2 large sliced onions
2 cloves crushed garlic
1 tsp. ground ginger
Salt and pepper
2 tbsp. flour
300g (about 3/4 lb.) sliced mushrooms
1/2 packet mushroom soup
Little oil
Brown the brisket in a little oil in the hot frying pan or in a pot after
rubbing it well with the salt, pepper or ginger. Pour off excess oil, add
onion, cover and cook over low heat for at least five hours. If it dries out
too much, add a little of the mushroom soup powder mixed with hot water. (The
trick is to keep it browning in its own juice instead of boiling it in a whole
lot of liquid.)
Remove meat from pan/pot. Add paste of the flour and 1/4 cup cold water to
juices and onions, and stir till smooth and thickened. Fry the sliced mushrooms
in a little oil, add to gravy.
Pour over heated meat and serve.