Wagyu Beef Paprikash with Buttered Egg Noodles

Tools - 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.

PREPARING THE WAGYU BEEF MIXTURE 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).

PREPARING THE NOODLES 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. Enjoy!