Recipe detail

Beef Beef sauté à la hongroise

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: French

Program steps

  • Preheating:
  • 240 °C

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

Fleisch anbraten

1
Combination
25 %
time icon Termination by time
time icon 00:02 hh:mm
probe icon 240 °C
ventilator icon 90 %
ventilator icon 

wenden, würzen

2
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 240 °C
ventilator icon 90 %
ventilator icon 

auffüllen und ziehen lassen

3
Combination
20 %
time icon Termination by time
time icon 00:17 hh:mm
probe icon 72 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
roast beef 1800 g
onion 200 g
clarified butter 150 g
garlic 10 g
sea-salt 15 g
whole black pepper 4 g
ground sweet paprika 8 g
cayenne pepper 2 g
tomato puree 20 g
demi glace 650 ml
goulash juice 650 ml

Nutrition and allergens

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

Nutritional value of one portion Value
Energy 472 kJ
Carbohydrate 3.2 g
Fat 36.7 g
Protein 36.5 g
Water 0 g

Directions

Preheat the combi steamer together with the covered GN container. Afterward
Put the meat cubes with clarified butter in the container and fry for 2 minutes
240°C with a humidity of 25% in combination steam mode with a fan speed
of 90%. Turn the meat cubes, add onions, tomato puree and season and for
Fry for another 2 minutes, at the same temperature.
Fill with slightly cold demi-glace and goulash juice and steam at 72°C in combination steam with 20%.
Humidity and 90% fan speed let steep for 17 minutes.