Recipe detail

Name: Braised beef goulash
Yield: 10
Cuisine: Czech
Ingredients: 1500.0000 g Hovězí kližka; 150.0000 g Sádlo; 850.0000 g Cibule; 30.0000 g Paprika mletá; 60.0000 g Rajčatový protlak; 3.0000 g Pepř černý drcený; 2.0000 g Kmín drcený; 1.0000 g Nové koření; 35.0000 g Sůl; 80.0000 g Mouka hladká; 10.0000 g Česnek; 2.0000 g Majoránka

Beef Braised beef goulash

4. 12. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

Download PDF Download BR2

Program steps

Preheating:
205 °C

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

Vložte GN s masem

Hot air

100 %

Termination by time

00:10 hh:mm

180 °C

100 %

Zalijte hotovým základem

Hot air

100 %

Termination by time

01:15 hh:mm

150 °C

80 %

Ingredients - number of portions - 10

Name	Value	Unit
beef shin	1500	g
pork lard	150	g
onion	850	g
ground red pepper	30	g
tomato puree	60	g
freshly ground black pepper, ground	3	g
caraway seeds	2	g
allspice	1	g
salt	35	g
plain wheat flour	80	g
garlic	10	g
marjoram	2	g

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	459.1 kJ
Carbohydrate	17.5 g
Fat	27.7 g
Protein	32.5 g
Water	0 g

Directions

Rinsed meat is cut into cubes, lightly salted, and mixed with half of the melted lard in an enameled GN. In the first step of the program, we sear it.
Finely chopped onion is sautéed until golden in the second half of the lard, we add tomato purée, paprika, and sauté with the flour. We deglaze with water and fully season with all the remaining ingredients and thicken.
This thickened and concentrated base is poured over the seared meat in the GN and baked in the second step of the program.

Recommended accessories

Enameled GN container