Recipe detail

Beef Beef goulash

3. 6. 2025

Author: Kai Hansow

Company: Energie Erlebniszentrum Ostfriesland

Food category: Beef

Cuisine: Other

Program steps

To view the entire table, move the table to the right.

Zwiebeln anbraten

1
Combination
25 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

Zwiebeln wenden, braten

2
Combination
25 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

Paprizieren

3
Combination
25 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

Ablöschen, einköcheln

4
Combination
25 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

mit Gewürzen, Fleisch, 1/2 Fond aufkochen

5
Combination
25 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 220 °C
ventilator icon 90 %
ventilator icon 

mit Mehl bestäuben, restl. Fond auffüllen, garen

6
Combination
100 %
time icon Termination by time
time icon 01:40 hh:mm
probe icon 145 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 50

Name Value Unit
beef cubes 10 kg
Onion, coarsely diced 5 kg
clarified butter 500 g
sweet paprika powder 85 g
Hot peppers 15 g
smoked paprika 25 g
July wine 3 l
Salt 100 g
pepper 15 g
ground caraway 20 g
fresh marjoram leaves 75 g
Garlic puree 50 g
Lemon juice 150 ml
lemon zest 25 g
flour 250 g
Meat stock or water 12.5 l

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 76 kJ
Carbohydrate 3.7 g
Fat 0.2 g
Protein 0.6 g
Water 0 g

Directions

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.