Taz&Rivet inspired hungarian pepper beef

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Ok guys I said I would take some pics of it and let ya know what I and the fam thought....Well they all loved it. I thought it was great ! The one thing I didn't have for this is white wine. I had to use beef broth in it's place. I can see where wine would be great for this recipe but make do with what ya got right. Here are the pics and thanks for lookin
meat all cut up and ready for the paprika
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onions done. the golden color doesn't show up in this pic tho
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cooking up the beef and pap
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time to let it simmer with everything in the pot
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Plated pic with some homemade garlic mash potatoes and the wifees potato salad

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Lookin' good! Love the color of that...I bet it was really hearty with beef broth too. I will definitely try this. ;)

I'm wondering if I could chuck the meat in the smoker for a while and then coat with paprika and cook from there?? DANG, it is that engineer thing again, I can never leave good enough alone.
 
jerod, that looks outstanding, great job! looks like the beef borth didn't hurt anything a bit ~

BBQ engineer - i don't see any problem at all smoking the beef for a bit first. i would recommend either very low smoking temperatures just to permeate the meat with smoke, OR coat with the paprika and then go with high temperatures in order to brown the meat up good. for something like this iw ould put it in my little chief for 15 or 20 minutes, but if you don't have one of those, wing it and let us know how it goes.
 
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