Hungarian Goulash with Wagyu Bottom Round Roast.
Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, hungarian goulash with wagyu bottom round roast. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Hungarian Goulash with Wagyu Bottom Round Roast is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Hungarian Goulash with Wagyu Bottom Round Roast is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have hungarian goulash with wagyu bottom round roast using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Hungarian Goulash with Wagyu Bottom Round Roast:
- {Prepare 1 of Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast (cut into 1 1/2 to 2 inch chunks).
- {Get 1 TBSP of Kosher Salt.
- {Prepare 2 TSP of Freshly Ground Black Pepper.
- {Take 1/4 CUP of Grapeseed Oil.
- {Get 1 of Yellow Onion (large diced).
- {Prepare 5 of Carrots (cut into 1 inch pieces).
- {Make ready 6 of Garlic Cloves (minced).
- {Make ready 2 TBSP of Sweet Paprika.
- {Get 2 of Bay Leaves.
- {Prepare 6 CUP of Beef Stock.
- {Prepare 3 TBSP of Tomato Paste.
- {Take 18 OZ of Diced Tomatoes in Sauce.
- {Prepare 2 TBSP of Apple Cider Vinegar.
- {Take 1 LB of Yukon Gold Potatoes (cut into 1 inch cubes).
- {Make ready 2 of Yellow Bell Peppers (seeded and cut into 1 inch pieces).
Instructions to make Hungarian Goulash with Wagyu Bottom Round Roast:
- 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. The, transfer the ingredients to a crock pot.Cook on low in the crock pot for 3 hours..
- 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!.
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