Recipe of Favorite Austrian Goulash with Wagyu Beef and Dumplings

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Austrian Goulash with Wagyu Beef and Dumplings. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Austrian Goulash with Wagyu Beef and Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Austrian Goulash with Wagyu Beef and Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Austrian Goulash with Wagyu Beef and Dumplings is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Austrian Goulash with Wagyu Beef and Dumplings estimated approx 5 hours.

To begin with this particular recipe, we have to first prepare a few components. You can cook Austrian Goulash with Wagyu Beef and Dumplings using 20 ingredients and 6 steps. Here is how you can achieve that.

Austrian Goulash with Wagyu Beef and Dumplings

Ingredients and spices that need to be Get to make Austrian Goulash with Wagyu Beef and Dumplings:

1. 2 Double 8 Cattle Company Fullblood Wagyu Shank Steaks
2. 2 TBSP Grapeseed Oil
3. 2 Large Yellow Sweet Onions (julienned)
4. 3 TBSP Butter
5. 2 TSP Kosher Salt
6. 2 TSP Ground Caraway Seeds
7. 4 Garlic Cloves (minced)
8. 3 TBSP Tomato Paste
9. 2 TBSP Paprika
10. 1 TBSP Hungarian Hot Paprika
11. 1 TBSP Red Wine Vinegar
12. 2 Bay Leaves
13. 4 CUP Beef Stock (divided)
14. Dumplings
15. 1 1/8 CUP All-purpose Flour
16. 2 1/3 TBSP Kosher Salt (divided)
17. 1 PINCH Freshly Ground Black Pepper
18. 2 Eggs
19. 1/4 CUP Whole Milk
20. 3 TBSP Butter

Instructions to make to make Austrian Goulash with Wagyu Beef and Dumplings

1. 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.
2. 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.
3. 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.
4. 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
5. 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.
6. FINAL STEPS Serve the Austrian goulash hot with a side of dumplings.Enjoy!

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