<p>Remove the sinews and bone skin from the beef and cut it into large cubes (4x4 cm). Cut the onions, carrots, and celery into small cubes.</p><p>Caramelize the onions and vegetables together with the oil and sugar in an AMT bräter GN 1/1-100 mm in the combi steamer at 160°C for 15-20 minutes. Stir every few minutes.</p><p>Now add the paprika paste and roast for 5 minutes. Deglaze with red wine, add the meat and spices, and mix well.</p><p>Fill up with the veal stock, place a flat GN tray as a lid on top, and cook the goulash overnight (about 10 hours) in the combi steamer at 80°C with 40% fan speed.</p><p>The next day, adjust the seasoning again, possibly thicken a bit.</p><p>The goulash can be served, for example, with bread dumplings, Spätzle, boiled potatoes, or simply with bread.</p><p>In Vienna, the Fiaker goulash, named after the horse-drawn carriages, is garnished with a breakfast sausage, a fried egg, and a pickled cucumber.</p>