Recipe detail

Name: Classic beef goulash
Yield: 10
Cuisine: German
Ingredients: 2000.0000 g durchwachsenes Rindfleisch, in grobe Würfel geschnitten; 1000.0000 g Zwiebeln in grobe Würfel geschnitten; 100.0000 g Butterschmalz; 17.0000 g Paprikapulver edelsüß; 3.0000 g Paprika rosenscharf; 5.0000 g Paprika geräuchert; 600.0000 ml kräftiger Rotwein; 20.0000 g Salz; 3.0000 g Pfeffer; 8.0000 g Kümmel gemahlen; 15.0000 g frische Majoranblättchen; 10.0000 g Knoblauchpüree; 30.0000 ml Zitronensaft; 5.0000 g Zitronenabrieb; 50.0000 g Mehl; 5000.0000 ml Fleischfond oder Wasser; 100.0000 g

Beef Classic beef goulash

20. 8. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Beef

Cuisine: German

Download PDF Download BR2

Program steps

Preheating:
220 °C

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 - 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
lemon juice	30	ml
lemon peel	5	g
plain wheat flour	50	g
poultry stock	5000	ml
	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	500.8 kJ
Carbohydrate	15.3 g
Fat	26.7 g
Protein	52.3 g
Water	0 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.