Goulash (beef, pork)
Put meat cubes on the 100 mm stainless steel container. Set combination on 130°C, 60% moisture for 30 minutes.
After 15 minutes, stir occasionally. Then prepare a seasoned goulash sauce. We can proceed in two ways:
1. Pour roux (not thick) onto the meat and cook it until it breaks apart easily. When the meat is done, take it out, pour the sauce to the larger vessel, make it thick (use flour), season it and boil.
2. Once the sauce is thickened and seasoned, pour it on the meat and cook it until the meat breaks apart easily.
Both varieties are prepared in combination at 150 °C, moisture 60 %. The time depends on quality and size of meat (approx. 45 - 75 min). The second method is advantageous because the thick sauce is boiled along with the meat, which saves time.