How to Prepare Yummy Hungarian Goulash with Wagyu Bottom Round Roast

Delicious, fresh and tasty.

Hungarian Goulash with Wagyu Bottom Round Roast.

Hungarian Goulash with Wagyu Bottom Round Roast You can cook Hungarian Goulash with Wagyu Bottom Round Roast using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Hungarian Goulash with Wagyu Bottom Round Roast

  1. You need 1 of Double 8 Cattle Company Fullblood Wagyu Bottom Round Roast (cut into 1 1/2 to 2 inch chunks).
  2. You need 1 TBSP of Kosher Salt.
  3. You need 2 TSP of Freshly Ground Black Pepper.
  4. Prepare 1/4 CUP of Grapeseed Oil.
  5. It's 1 of Yellow Onion (large diced).
  6. It's 5 of Carrots (cut into 1 inch pieces).
  7. Prepare 6 of Garlic Cloves (minced).
  8. Prepare 2 TBSP of Sweet Paprika.
  9. Prepare 2 of Bay Leaves.
  10. It's 6 CUP of Beef Stock.
  11. You need 3 TBSP of Tomato Paste.
  12. Prepare 18 OZ of Diced Tomatoes in Sauce.
  13. It's 2 TBSP of Apple Cider Vinegar.
  14. Prepare 1 LB of Yukon Gold Potatoes (cut into 1 inch cubes).
  15. It's 2 of Yellow Bell Peppers (seeded and cut into 1 inch pieces).

Hungarian Goulash with Wagyu Bottom Round Roast instructions

  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..
  2. 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..
  3. 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!.