Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor

INGREDIENTS

• 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)

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. Then, 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!