Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, hungarian goulash with wagyu bottom round roast. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Hungarian Goulash with Wagyu Bottom Round Roast is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Hungarian Goulash with Wagyu Bottom Round Roast is something that I have loved my entire life. They’re 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 cook it.
The ingredients needed to make Hungarian Goulash with Wagyu Bottom Round Roast:
- Take 1 Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast (cut into 1 1/2 to 2 inch chunks)
- Take 1 TBSP Kosher Salt
- Take 2 TSP Freshly Ground Black Pepper
- Make ready 1/4 CUP Grapeseed Oil
- Get 1 Yellow Onion (large diced)
- Prepare 5 Carrots (cut into 1 inch pieces)
- Take 6 Garlic Cloves (minced)
- Make ready 2 TBSP Sweet Paprika
- Take 2 Bay Leaves
- Prepare 6 CUP Beef Stock
- Prepare 3 TBSP Tomato Paste
- Take 18 OZ Diced Tomatoes in Sauce
- Make ready 2 TBSP Apple Cider Vinegar
- Take 1 LB Yukon Gold Potatoes (cut into 1 inch cubes)
- Prepare 2 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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