Recipe detail

Beef Classic beef goulash

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: German

Program steps

  • Preheating:
  • 220 °C

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 - 10

Name Value Unit
beef 2000 g
onion 1000 g
clarified butter 100 g
red pepper powder 17 g
ground hot paprika 3 g
ground smoked paprika 5 g
dry red wine 600 ml
salt 20 g
whole black pepper 3 g
caraway seeds 8 g
fresh marjoram leaves 15 g
garlic 10 g
lime juice 30 ml
lemon peel 5 g
plain wheat flour 50 g
poultry stock 5000 ml
Lemons 100 g

Nutrition and allergens

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

Nutritional value of one portion Value
Energy 515.8 kJ
Carbohydrate 15.9 g
Fat 26.7 g
Protein 52.3 g
Water 9.5 g

Directions

Preheat the combi steamer, then let the GN container in the combi steamer reach temperature for approx. 10 minutes.
Put the onions with clarified butter in the GN container and fry for 5 minutes
220°C with a humidity of 25% in combination steam mode at a fan speed
of 90%. Turn the onions and let them fry for another 5 minutes.
Then smear for 1 minute at the same setting.
Deglaze with the red wine and simmer for about 5 minutes at the same setting.
Add spices, meat and half of the stock and bring to a simmer. Afterward
Dust with flour and stir, fill with the remaining stock and cook until tender
145°C at a humidity of 100% for about 1 hour and 40 minutes with a fan speed of 90%.
Tip: If the pepper is too hot or doesn't have enough color, you can add a little to the base
Add tomato puree.