Boneless Brisket Hungarian Goulash

Boneless Brisket Hungarian Goulash

Ingredients:
1 boneless beef brisket, about 8-10 lbs
1 tbs garlic salt 2 lb beef tips, cubed
1 tsp pepper 1 small onion, chopped
1 tsp onion salt 3 tbs olive oil
1 tsp red pepper 1 large can tomatoes
1/2 cups vinegar 1 can mushrooms
1/3 cups Black Jack BBQ sauce (see entry) 2 tsp paprika
1/2 cups Worcestershire sauce 1 1/2 tsp salt
1/2 cups teriyaki sauce 1/4 tsp pepper
1 cup sour cream

Directions:
Combine all ingredients, stir well, and heat until 2 tbs flour
simmering. Let cool. Then marinate brisket in
double gallon zip-lock in cooler overnight. Place Brown beef tips and onion in olive oil, add tomatoes,
brisket on smoker grill and pour remaining marinade mushrooms, and seasonings. Cover and simmer.
in water pan. Cook 8 hours. Stir occasionally until meat is tender, about 1 1/2
hours. Blend flour and sour cream. Gradually stir
into meat mixture. Serve.
GEEZER MEATLOAF
Thanks to Mike Audleman, a Prodigy Scouter
2 lb ground beef
SWISS STEAK