| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Chuck roast- rub with garlic salt, pepper, and Hungarian paprika. Smoke. Use water pan. |
| 1 |
lg |
Onion, grated |
| 4 |
tb |
Olive oil |
| 4 |
|
Tlb hot Hungarian paprika |
| 1 |
c |
Dry white wine |
| 1 |
c |
Beef stock |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Sliced mushrooms |
INSTRUCTIONS
Cut chuck in 1/2" chunks. Sautee onion in oil until brown. Add paprika.
Cook for two minutes and add meat. Cook 5 minutes and add wine and stock.
Reduce heat, cover, cook 1 hour. Add sour cream, mushrooms and serve over
egg noodles.
Posted to bbq-digest V5 #070
From: Kit Anderson <kit@maine.com>
Date: Fri, 27 Sep 1996 06:22:22 -0500
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