Fall

Austrian Goulash with Wagyu Beef and Dumplings

February  9, 2021
0 Ratings
Photo by Double8Cattle
Author Notes

This delicious Austrian stew is made with Fullblood Wagyu shank, paprika, ground caraway seeds, tomato, bay leaves, garlic, onions, and beef stock. This tasty goulash is served with butter-coated dumplings. If you're looking for a comfort dish with tender, flavorful beef, this is the recipe for you! —Double8Cattle

  • Prep time 1 hour
  • Cook time 4 hours
  • Serves 4-6
Ingredients
  • 2 Double 8 Cattle Company Fullblood Wagyu Shank Steaks
  • 2 tablespoons Grapeseed Oil
  • 2 Large Yellow Sweet Onions (julienned)
  • 3 tablespoons Butter
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Ground Caraway Seeds
  • 4 Garlic Cloves (minced)
  • 3 tablespoons Tomato Paste
  • 2 tablespoons Paprika
  • 1 tablespoon Hungarian Hot Paprika
  • 1 tablespoon Red Wine Vinegar
  • 2 Bay Leaves
  • 4 cups Beef Stock (divided)
  • 1 1/8 cups All Purpose Flour
  • 2 1/3 tablespoons Kosher Salt (divided)
  • 1 pinch Freshly Ground Black Pepper
  • 2 Eggs
  • 1/4 cup Whole Milk
  • 3 tablespoons Butter
In This Recipe
Directions
  1. Tools - Large Cast Iron Dutch Oven, Large Saute Pan, Wooden Spoon, Medium Bowl, Spatula, Large Pot, Slotted Spoon, Large Skillet
  2. FIRST STEP Take the Fullblood Wagyu shank steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
  3. 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.
  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. 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.
  5. FINAL STEPS Serve the Austrian goulash hot with a side of dumplings. Enjoy!

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