GIFTS
A quick and easy Wagyu goulash recipe for cozy autumn evenings - including a secret tip from Christoph.
Ingredients for 3-4 people
| approximately 1,000 grams |
Semerrolle, Falsches Fillet , or alternatively Wagyu short ribs with bone |
| 4 | Red onions |
| 1 | clove of garlic |
| 0.5 | Red pepperoni |
| 1 tbsp | Flour |
| 200 ml | red wine |
| 0.5 can | Peeled tomato (200g) |
| 3 | carrots |
| 300g | Firm-cooking potatoes |
| 2 tbsp | Wagyu fat |
| 0.5-1 tbsp | Paprika powder |
| 0.5-1 tbsp | Salt |
| 0.25-0.5 tbsp | pepper |
SECRET TIP: A GOOD GOULASH TAKES TIME
preparation
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Cut the rump roast or other Wagyu braising cuts into cubes approximately 1.5 cm thick.
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Heat a pan and sear the goulash thoroughly on all sides. Season the meat with salt and pepper and finally dust with flour to thicken the liquid. Important: Only cook the flour briefly!
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Then dice the onion, finely chop the garlic, and slice the chili pepper (including the seeds) into rings. Heat the Wagyu fat in a separate pot. Sauté the onions, garlic, and chili pepper in it, season with salt, deglaze with red wine, and let it reduce briefly. Add the tomatoes and simmer.
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Place the meat in the pot. Reduce the heat and cook everything over low heat with the lid closed for about 1 hour.
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Meanwhile, peel and dice the carrots and potatoes. Dice both and add them after the hour has passed, stir them in, and simmer for about 25 minutes. Season with paprika, salt, and pepper, stir, and serve.
