Preheat the combi steamer together with the covered GN container. Then add the meat cubes with clarified butter in the container and sear for 2 minutes at 240°C with a humidity of 25% in combi steam mode with a fan speed of 90%. Turn the meat cubes, add onions, tomato purée, season, and sauté for another 2 minutes at the same conditions. Fill with slightly cooled demi-glace and goulash juice and let it steep at 72°C in combi steam with 20% humidity and 90% fan speed for 17 minutes.