2 cans beef stock french onion soup (liquid only, discard solids)
1/2 to 3/4 lb diced cooked liver, optional
1 soup can full of water
1 bell pepper, chopped
1 onion, chopped
15 mushrooms, sliced
6 cloves of garlic, pressed
1 tsp garlic powder
1 tsp salt
1/2 tsp ground, coarse black pepper
3 TBS Hungarian Sweet Paprika
1 TBS Hot Paprika
1 small can of peeled tomatoes
1/3 - 1/2 cup of sour cream
Cook roast as a pot roast until tender. Shred beef with a fork.
Put shredded cooked beef, diced onion, diced pepper, sliced mushrooms,
liquids, spices, and tomatoes (mashed) into oven-safe casserole
dish or baking pan. Bake at 325 for 3 hours. Cool and skim fat
from surface. Reheat, remove from stove and add sour cream.
Serve hot over egg noodles.