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Austrian Goulash with Fullblood Wagyu Beef and Dumplings
Prep Time: 1 Hour
Cook Time: 4 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu shank steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE GOULASH WITH FULLBLOOD WAGYU BEEF
Trim thick fat off of the outside of your Fullblood Wagyu shank steaks, and cut the steaks into 2 inch pieces. Reserve the bones.
Heat a large cast iron skillet on medium-high heat, and add in two tablespoons of grapeseed oil.
Season the Wagyu beef with kosher salt and freshly ground black pepper.
Once the oil is hot, sear the pieces of beef for 2 minutes on each side to get nice caramelization.
Remove the beef from the pan, and reserve.
Place the butter in the Dutch oven, and melt it on medium-high heat.
Add in the julienned yellow sweet onions, 2 teaspoons of kosher salt, and a 1/2 cup of the beef stock.
Using a wooden spoon, scrape the bottom of the pan.
Saute the onions for 5-7 minutes until they’re soft and starting to brown.
Add in the minced garlic and tomato paste. Cook for 2 minutes longer.
Then, add in the seared Wagyu beef and two bones (the bones will help thicken the sauce). Stir everything together.
Add in the rest of the beef stock, the ground caraway seeds, paprika, Hungarian hot paprika, red wine vinegar, and bay leaves.
Bring to a boil. Then, reduce the heat to low, and cover the Dutch oven with a lid.
Cook on low heat for 3-4 hours, while stirring occasionally.
After the goulash has cooked, discard the bones and bay leaves.
NOTE: You can serve the goulash hot or chill it in the refrigerator overnight (to maximize flavor). If you choose to chill it overnight, just warm it up before serving.
PREPARING THE DUMPLINGS
Whisk together the milk, eggs, 1 teaspoon of kosher salt, and a pinch of freshly ground black pepper in a medium size bowl.
Add in flour, and stir with a spatula until you have a stiff batter.
Heat a large pot filled 3/4 of the way full with hot water and 2 tablespoons of kosher salt.
Once the water is boiling, drop a 1/2 teaspoon scoop of batter in the water.
The dumplings will float to the surface when done.
Remove the dumplings with a slotted spoon, place them in a bowl, and continue the process until all of the batter is gone.
Heat a large skillet over medium heat. Add in butter, allowing it to melt and become hot.
Add the boiled dumplings to the skillet, and coat them with the butter.
Season the dumplings (to taste) with kosher salt.
Serve the Austrian goulash hot with a side of dumplings.
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