Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.

Wagyu Beef Paprikash with Buttered Egg Noodles

Wagyu Beef Paprikash with Buttered Egg Noodles 

Prep Time: 30 Minutes 
Cook Time: 4 Hours
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Chuck Steak (cut into 1 inch cubes)
  • 3 TBSP All Purpose Flour
  • 3 TBSP Grapeseed Oil
  • 2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 1 Yellow Onion (julienned)
  • 2 Large Red Bell Peppers (seeded and diced)
  • 3-4 Garlic Cloves (minced)
  • 2 CUP Beef Stock
  • 2 TBSP Sweet Paprika
  • 4 TBSP Tomato Paste
  • 1/2 TSP Caraway
  • 2/3 CUP Sour Cream
  • 12 OZ Egg Noodles (cooked per package directions)
  • 4 OZ Butter (salted)
  • 1/2 CUP Parsley Leaves


            • Medium Size Bowl
            • Large Dutch Oven
            • Large Pot

            FIRST STEP

            Take the Fullblood Wagyu chuck steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Cut up your Wagyu chuck steak into 1 inch cubes.

            In a medium size bowl, mix together the Wagyu beef cubes, all purpose flour, 2 teaspoons of kosher salt, and a 1/2 teaspoon of freshly ground black pepper.

            Heat a large Dutch oven over medium-high heat with the grapeseed oil.

            When the oil is slightly smoking, add the Wagyu beef cubes to the Dutch oven. Brown for 2 minutes per side.

            Once the Wagyu beef is browned on all sides, add in the julienned yellow onion, the seeded and diced red bell peppers, and the minced garlic.

            Stir to coat.

            Lower the heat to medium-low, and add in the beef stock, sweet paprika, tomato paste, and caraway.

            Bring this up to a simmer, and then reduce the heat to low.

            Cover the Dutch oven with a lid, and let braise for 4 hours or until the Wagyu beef is tender.

            Once Wagyu beef is tender, turn off the heat, and let it sit for 30 minutes (make the egg noodles at this time).


            Bring a large pot of water to a boil, and cook the egg noodles per the package directions.

            Once the egg noodles are cooked, drain the water, and add in the salted butter.

            Stir to coat the noodles in the butter.

            FINAL STEPS

            Fold the sour cream into the Wagyu beef mixture, and season to taste with kosher salt and freshly ground black pepper.

            Serve the Wagyu beef Paprikash hot with the buttered egg noodles, and garnish with parsley leaves.


            Leave a comment

            Comments will be approved before showing up.

            Subscribe to newsletter