Recipe of Favorite Hungarian Goulash with Wagyu Bottom Round Roast
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Award-winning 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.
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Many things affect the quality of taste from Hungarian Goulash with Wagyu Bottom Round Roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hungarian Goulash with Wagyu Bottom Round Roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have Hungarian Goulash with Wagyu Bottom Round Roast using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Hungarian Goulash with Wagyu Bottom Round Roast:
- 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast (cut into 1 1/2 to 2 inch chunks)
- 1 TBSP Kosher Salt
- 2 TSP 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 TBSP Sweet Paprika
- 2 Bay Leaves
- 6 CUP Beef Stock
- 3 TBSP Tomato Paste
- 18 OZ Diced Tomatoes in Sauce
- 2 TBSP Apple Cider Vinegar
- 1 LB Yukon Gold Potatoes (cut into 1 inch cubes)
- 2 Yellow Bell Peppers (seeded and cut into 1 inch pieces)
Steps 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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