Recipe detail

Name: Beef goulash
Yield: 50
Cuisine: Other
Ingredients: 10.0000 kg; 5.0000 kg; 500.0000 g; 85.0000 g; 15.0000 g; 25.0000 g; 3.0000 l; 100.0000 g; 15.0000 g; 20.0000 g; 75.0000 g; 50.0000 g; 150.0000 ml; 25.0000 g; 250.0000 g; 12.5000 l

Beef Beef goulash

3. 6. 2025

Author: Kai Hansow

Company: Energie Erlebniszentrum Ostfriesland

Food category: Beef

Cuisine: Other

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Program steps

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

Zwiebeln anbraten

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Zwiebeln wenden, braten

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Paprizieren

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

Ablöschen, einköcheln

Combination

25 %

Termination by time

00:05 hh:mm

220 °C

90 %

mit Gewürzen, Fleisch, 1/2 Fond aufkochen

Combination

25 %

Termination by time

00:10 hh:mm

220 °C

90 %

mit Mehl bestäuben, restl. Fond auffüllen, garen

Combination

100 %

Termination by time

01:40 hh:mm

145 °C

90 %

Ingredients - number of portions - 50

Name	Value	Unit
beef cubes	10	kg
Onion, coarsely diced	5	kg
clarified butter	500	g
sweet paprika powder	85	g
Hot peppers	15	g
smoked paprika	25	g
July wine	3	l
Salt	100	g
pepper	15	g
ground caraway	20	g
fresh marjoram leaves	75	g
Garlic puree	50	g
Lemon juice	150	ml
lemon zest	25	g
flour	250	g
Meat stock or water	12.5	l

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	76 kJ
Carbohydrate	3.7 g
Fat	0.2 g
Protein	0.6 g
Water	0 g

Directions

Preheat the combi steamer, then let the GN container warm up in the combi steamer for about 10 minutes.

Add the onions and clarified butter to the GN container and sauté for 5 minutes at 220°C with a humidity of 25% in combi steam mode at a fan speed of 90%. Turn the onions over and sauté for another 5 minutes.

Then add the paprika for 1 minute at the same setting.

Deglaze with the red wine and simmer for about 5 minutes at the same setting.

Add the spices, meat, and half of the stock and bring to a simmer. Then, dust with flour and stir, add the remaining stock, and cook until tender at 145°C (283°F) at 100% humidity for approximately 1 hour and 40 minutes with a fan speed of 90%.

Tip: If the peppers are too hot or don't color enough, you can add some tomato puree to the mixture.