Recipe detail

Name: Beef sauté à la hongroise
Yield: 10
Cuisine: French
Ingredients: 1800.0000 g Steakfleisch, in Scheiben oder Würfel geschnitten; 200.0000 g Zwiebelwürfel; 150.0000 g Butterschmalz; 10.0000 g Knoblauchpüree; 15.0000 g Meersalz; 4.0000 g Pfeffer; 8.0000 g Paprika edelsüß; 2.0000 g Cayenne Pfeffer; 20.0000 g Tomatenpüree; 650.0000 ml Demi-glace, gebunden; 650.0000 ml Gulaschsaft, gebunden

Beef Beef sauté à la hongroise

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
240 °C

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Fleisch anbraten

Combination

25 %

Termination by time

00:02 hh:mm

240 °C

90 %

wenden, würzen

Combination

25 %

Termination by time

00:03 hh:mm

240 °C

90 %

auffüllen und ziehen lassen

Combination

20 %

Termination by time

00:17 hh:mm

72 °C

90 %

Ingredients - number of portions - 10

Name	Value	Unit
roast beef	1800	g
onion	200	g
clarified butter	150	g
garlic	10	g
sea-salt	15	g
whole black pepper	4	g
ground red pepper	8	g
cayenne pepper	2	g
tomato puree	20	g
demi glace	650	ml
goulash juice	650	ml

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	472 kJ
Carbohydrate	3.2 g
Fat	36.7 g
Protein	36.5 g
Water	0 g

Directions

Preheat the combi steamer together with the covered GN container. Afterward
Put the meat cubes with clarified butter in the container and fry for 2 minutes
240°C with a humidity of 25% in combination steam mode with a fan speed
of 90%. Turn the meat cubes, add onions, tomato puree and season and for
Fry for another 2 minutes, at the same temperature.
Fill with slightly cold demi-glace and goulash juice and steam at 72°C in combination steam with 20%.
Humidity and 90% fan speed let steep for 17 minutes.