Beef goulash

Ingredients

for 4 servings

• extra virgin olive oil 35 g
• yellow onions 60 g chopped
• beef shoulder 600 g in medium dice
• still red wine 200 g
• beef broth 600 g
• tomato paste 25 g
• 00 wheat flour 15 g
• fine salt 4 Liffo spoons
• black pepper 2 pinches
• bay leaves 2 g whole
• granulated garlic 2 pinches
• fresh marjoram 1 sprig whole
• cumin 0.5 teaspoons deseeded
• sweet paprika 0.5 teaspoons

Allergens: gluten, celery, sulphur dioxide and sulphites

Setting up Liffo

Container 1

In the first container put 35 g of extra virgin olive oil and 60 g of yellow onions, chopped.

Container 2

In the second container put 300 g of beef shoulder, in medium dice.

Container 3

In the third container put 300 g of beef shoulder, in medium dice.

Container 4

In the fourth container put 200 g of still red wine.

Container 5

In the fifth container put 300 g of beef broth and 13 g of tomato paste.

Container 6

In the sixth container put 300 g of beef broth and 12 g of tomato paste.

Container 7

In the seventh container put 15 g of 00 wheat flour, 4 Liffo spoons of fine salt, 2 pinches of black pepper, 2 g of bay leaves, whole, 2 pinches of granulated garlic, 1 sprig of fresh marjoram, whole, 0.5 teaspoons of cumin, deseeded and 0.5 teaspoons of sweet paprika.

• Select when the recipe should be ready

Liffo needs 209 minutes of cooking for this dish.