A quick and easy Wagyu goulash recipe for cozy evenings in autumn - including an insider tip from Christoph.
Ingredients for 3-4 People
- approx. 1,000 grams Wagyu short ribs with bone
- 4 Red Onions
- 1 Garlic Clove
- 0.5 Red Peppers
- 1 tbsp Flour
- 200 ml Red Wine
- 0.5 can Peeled Tomatoes (200g)
- 3 Carrots
- 300g Waxy Potatoes
- 2 tbsp Wagyu Fat
- 0.5-1 tbsp Paprika Powder
- 0.5-1 tbsp Salt
- 0.25-0.5 tbsp Pepper
Preparation
- Remove the Short Ribs from the bone and cut the meat into cubes about 1.5 cm thick.
- Heat the pan and fry the goulash vigorously on all sides. Season the meat with salt and pepper and finally dust with flour to bind the liquid. Important: only fry the flour briefly!
- Then cut the onion into cubes, finely chop the garlic and cut the peppers with seeds into rings. Heat the Wagyu fat in a separate pot. Fry the onions, garlic and peppers in it, season with salt, pour in the red wine and let it simmer briefly. Add the tomatoes and let it simmer.
- Put the meat in the pot. Reduce the heat and cook everything at a low heat with the lid closed for about 1 hour.
- In the meantime, clean the carrots and peel the potatoes. Cut both into cubes and after the hour has passed, add the potatoes and carrots, stir in and let everything simmer for about 25 minutes. Season with paprika powder, salt and pepper, stir and serve.
