"Create a delicious Hungarian Goulash with a Double 8 Cattle Company Fulblood Wagyu Beef Bottom Round Roast."
Hungarian Goulash with Wagyu Bottom Round Roast
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Prep time: 20mins
Cook time: 3hrs 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast (cut into 1 1/2 to 2 inch chunks)
- 1 tablespoons Kosher Salt
- 2 teaspoons Freshly Ground Black Pepper
- 1/4 cup Grapeseed Oil
- 1 Yellow Onion (large diced)
- 5 Carrots (cut into 1 inch pieces)
- 6 Garlic Cloves (minced)
- 2 tablespoons Sweet Paprika
- 2 Bay Leaves
- 6 cups Beef Stock
- 3 tablespoons Tomato Paste
- 18 ounce Diced Tomatoes in Sauce
- 2 tablespoons Apple Cider Vinegar
- 1 pound Yukon Gold Potatoes (cut into 1 inch cubes)
- 2 Yellow Bell Peppers (seeded and cut into 1 inch pieces)
Method
Step 1
PREPARING THE HUNGARIAN GOULASH Season the Fullblood Wagyu bottom round roast with kosher salt and freshly ground black pepper. Heat the grapeseed oil over medium-high heat in a large Dutch oven or a heavy-bottomed pot with a lid. Working in batches, sear the Fullblood Wagyu beef cubes on two sides for 5 minutes, and set them aside. Lower the heat to medium, and add the tomato paste, diced onion, carrots, and minced garlic to the pan. Sauté for 5 minutes. Stir in the sweet paprika and bay leaves. Sauté for another minute. Stir in the beef stock, diced tomatoes, and apple cider vinegar, while scraping up any brown bits that may have stuck to the bottom of the pot. Bring everything in the pot to a boil. Then, transfer the ingredients to a crock pot. Cook on low in the crock pot for 3 hours.
Step 2
FINAL STEPS Add the Yukon gold potatoes to the stew/crock pot, and stir. Cover, and simmer for an additional 30 minutes. Stir in the yellow bell peppers. Keep covered, and continue to simmer for 15 minutes. Once everything is cooked, scoop the Hungarian goulash into bowls. Serve, and enjoy!