Preheat the combination steam cooker and then let the gastronorm container heat in the combi oven for approximately 10 minutes. Add onion and clarified butter to the gastronorm container and sauté for 5 minutes at a temperature of 220 °C with a humidity of 25% in the combined steam mode at a fan speed of 90%. Turn the onion and sauté for another 5 minutes. Then add paprika and sauté for 1 minute at the same setting. Deglaze with red wine and simmer for approximately 5 minutes at the same setting. Add spices, meat, and half of the broth and bring to a gentle boil. Then sprinkle with flour and stir, add the remaining broth and cook until tender at a temperature of 145 °C at 100% humidity for approximately 1 hour and 40 minutes at a fan speed of 90%. Tip: If the peppers are too spicy or do not have sufficient color, you can add a bit of tomato puree to the mixture.