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Smoked Chuck Goulash

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1 5 pound chuck roast
1 large onion; grated
4 tablespoons olive oil
4 tablespoons hot Hungarian paprika
1 cup dry white wine
1 cup beef stock
1 cup sour cream
1/2 cup sliced mushrooms

Rub chuck roast with garlic salt, pepper, and Hungarian paprika. Smoke. Use water pan. Cut chuck in 1/2" chunks. Sauté 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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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