Yield: 1 Servings
|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||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