21. 11. 2025
Author: Retigo Team Deutschland
Company: RETIGO Deutschland GmbH
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Allergens: Minerals: Ca, Calcium, Cu, Fe, Iron, K, Magnesium, Mg, Mn, Na, P, Phosphorus, Potassium, Sodium, Sodium: 38758 mg, Zinc, Zn Vitamins: A, B, B vitamins (B1, B2, B3, B5, B6, B6), C, Cholin, E, Folate, K, Kyselina listová, Vitamin B6, Vitamin C
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.
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.
Now add the paprika paste and roast for 5 minutes. Deglaze with red wine, add the meat and spices, and mix well.
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.
The next day, adjust the seasoning again, possibly thicken a bit.
The goulash can be served, for example, with bread dumplings, Spätzle, boiled potatoes, or simply with bread.
In Vienna, the Fiaker goulash, named after the horse-drawn carriages, is garnished with a breakfast sausage, a fried egg, and a pickled cucumber.
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