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Hungarian Brisket

Hungarian Brisket
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (4- to 5-pound) beef brisket, cut in half
  • 1 (.38-ounce) extra-large beef bouillon cube
  • 1 tablespoon all-purpose flour
  • 1 (8-ounce) can tomato sauce
  • ½ cup water
  • 1 teaspoon freshly ground black pepper, divided
  • 4 large Vidalia onions, sliced
  • + 3 more ingredients
    • 2 tablespoons Hungarian paprika
    • 1 ½ teaspoons garlic salt, divided
    • ½ cup canola oil

Heat oil in a large Dutch oven over medium-high heat; add onions. Cook, stirring often, 25 to 30 minutes or until onions are golden brown and caramelized. Stir in 1 teaspoon garlic salt and 1/2 teaspoon pepper. Remove onions from pan with a slotted spoon, reserving oil in pan.Sprinkle flour, papr...

View full recipe at My Recipes

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