Recipe detail

Beef Viennese griddle

28. 1. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

Program steps

  • Preheating:
  • 180 °C

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1
Combination
90 %
time icon Termination by time
time icon 01:25 hh:mm
probe icon 150 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
roast beef 1500 g
salt 30 g
ground black pepper, ground 1 g
full-fat mustard 45 g
ointment 150 g
onion 600 g
tomato puree 25 g
plain wheat flour 35 g
dry red wine 200 ml
water 3000 ml
thyme 2 g
butter 100 g
ground sweet paprika 5 g
breadcrumbs 75 g
plain wheat flour 75 g
vegetable oil 200 ml

Nutrition and allergens

Allergens: 1, 10, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 589 kJ
Carbohydrate 20.3 g
Fat 42 g
Protein 33 g
Water 0.3 g

Directions

We cut slices from the roast, cut the edge membranes and tap them, rub the slices with mustard, salt, pepper and fry them in lard.
We stack the toasted slices in a full 100 mm high gastro container.
Fry half of the prepared onion until golden, add the puree, then dust with flour and sauté for a while and cover with broth or water, season with salt, pepper, mustard, red wine and herbs, pour the thickened juice prepared in this way over the roasted roast and put it in a preheated combi oven on above program.
Fry the onion cut into rounds in heated oil and toss in breadcrumbs with flour and paprika and fry until golden.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full