3. 6. 2025
Author: Kai Hansow
Company: Energie Erlebniszentrum Ostfriesland
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Zwiebeln anbraten
Zwiebeln wenden, braten
Paprizieren
Ablöschen, einköcheln
mit Gewürzen, Fleisch, 1/2 Fond aufkochen
mit Mehl bestäuben, restl. Fond auffüllen, garen
Allergens: Minerals: Vitamins:
Preheat the combi steamer, then let the GN container warm up in the combi steamer for about 10 minutes.Add the onions and clarified butter to the GN container and sauté for 5 minutes at 220°C with a humidity of 25% in combi steam mode at a fan speed of 90%. Turn the onions over and sauté for another 5 minutes.Then add the paprika for 1 minute at the same setting.Deglaze with the red wine and simmer for about 5 minutes at the same setting.Add the spices, meat, and half of the stock and bring to a simmer. Then, dust with flour and stir, add the remaining stock, and cook until tender at 145°C (283°F) at 100% humidity for approximately 1 hour and 40 minutes with a fan speed of 90%.Tip: If the peppers are too hot or don't color enough, you can add some tomato puree to the mixture.
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