Hungarian Goulash With Wagyu Bottom Round Roast

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Hungarian Goulash with Wagyu Bottom Round Roast. One of my favorites food recipes. For mine, I will make it a bit unique. 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 is simple, it's fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Hungarian Goulash with Wagyu Bottom Round Roast is something that I have loved my whole life.

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To begin with this recipe, we have to prepare a few components. You can cook Hungarian Goulash with Wagyu Bottom Round Roast using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Hungarian Goulash with Wagyu Bottom Round Roast:

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

Steps to make to make Hungarian Goulash with Wagyu Bottom Round Roast

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!

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