Hungarian braised beef
Beef second courses
The idea for this recipe came from the Tasty Kitchen blog, and was made with short ribs. I thought it sounded wonderful, but I had chuck roast and no short ribs, and it didn't have as much onion and garlic as I thought I wanted, so I adapted a little. To be honest, I was dubious; but it was one of the most succulent, savory preparations for chuck roast I've ever had. The sauce is thick, velvety and unctuous, and the taste is more than the sum of the ingredients would lead you to believe.
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