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Beef goulash/Beef Stew

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Long

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P R O F I L E
Chilled ​4°C
6 Portions
From Scratch

Stage 1

220 °C

  • Convection
  • 00:12 | -
  • 3

Stage 2

130 °C

  • Combi-steam
  • - | 80 °C
  • 1
R E C I P E
1.5 kg Beef goulash
6 pcs Onions finely sliced
6 pcs Carrots cut into small cubes
5 pcs Bell Peppers finely sliced
3 pcs Garlic clove
4 tbs Tomato paste
1 tbs Marjoram
3 tbs Paprika powder, sweet
1 tsp Cayenne
1 pcs Chili
250 ml Redwine
1.5 l Beef Stock
1 kg Potatoes cut into small cubes
120 g Crème fraiche
50 g Oil
1 pinch Salt
1 pinch Pepper
Ingredients
Lightly season the meat and mix everything with a little oil and spread on GN. Sear in the Convotherm for 12 minutes. And deglaze with the broth. Place a few cubes of meat tightly on the core probe (there should be no gaps). Place the whole thing in the center if possible and let it braise until the desired core temperature is reached, season if necessary. For a special taste, you can add creme fraiche and chopped parsley.
1. Food Preparation
Sear in the Convotherm for 12 minutes. And deglaze with the broth. Place a few cubes of meat tightly on the core probe (there should be no gaps). Place the whole thing in the center if possible and let it braise until the desired core temperature is reached, season if necessary. For a special taste, you can add creme fraiche and chopped parsley. If you want to avoid dairy products can also omit the creme fraiche.
2. Cooking Instruction
To serve, place the goulash on a plate and garnish with a dollop of creme fraiche, parsley sprig and some paprika powder. Serve with boiled potatoes, pasta or mashed potatoes.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.