1 – 2 lb round roast

1 28 oz tin crushed tomatoes

1 clove garlic, pressed

1 shallot, minced

1 – 2 tsp Hungarian paprika

¼ cup flour

½ tsp sea salt

½ tsp freshly ground pepper

6 – 8 drops Bufalo Sauce or Tobasco

1 – 2 tbls Worstershire Sauce or Balsamic Vinegar

½ cup buttermilk

1 pinch tarragon (optional)

4-5 servings Broad Egg Noodles or rice

2 tbls peanut oil

1 tbls olive oil

½ lb mushrooms, sliced

1/2 cup full-bodied red wine

Slice the round roast into 1” slabs and dredge in mixture of flour, salt, pepper, and paprika, using roughly half.  Pound the flour into the meat using a meat mallet.  Cube the meat into 1” pieces and dredge in remaining flour mixture.

In a large cast iron Dutch oven, heat peanut oil on medium-high heat.  Brown the meat in 2-3 batches and put aside.  Reduce heat to medium and add olive oil.  Sauté shallot for 2 minutes, then add minced garlic for another 2 minutes or until translucent.  Return meat to the pan.

Add any blood from the meat package and stir, then add tomatoes, hot sauce, half of the wine, buttermilk, tarragon, pepper, and salt; stir well.  Cover and place pot in 275° F oven for 1 – 2 hours; in last 15 minutes, add sliced mushrooms.

Remove from oven and stir in remaining wine and additional pepper if desired.  Serve over egg (or other) noodles or rice, garnished with freshly grated Parmesan cheese and accompanied by glasses of red wine and bread or rolls.