Yield: 1 Servings
Measure | Ingredient |
---|---|
5 pounds | Chuck roast- rub with garlic salt, pepper, and Hungarian paprika. Smoke. Use water pan. |
1 large | Onion, grated |
4 tablespoons | Olive oil |
4 \N | Tlb hot Hungarian paprika |
1 cup | Dry white wine |
1 cup | Beef stock |
1 cup | Sour cream |
½ cup | Sliced mushrooms |
Cut chuck in ½" 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@...>
Date: Fri, 27 Sep 1996 06:22:22 -0500