Beef goulash with paprika jelly or beef roulade with ball carrots
Pour GELEA instant into the corresponding food, pureed as required, according to the dosing table while stirring. Bring to the boil while stirring, pour out into molds and let cool down.
Ingredients for 4 servings:
Puree the meat with the stock and rapeseed oil. Season to taste with salt and pepper. Boil with GELEA instant and
hold at the boiling point for one minute. Sprinkle the chicken legs silicone mold with paprika powder and the chicken
Pour in the mass. Let it cool for an hour. Then remove from the mold and heat up to a maximum of 80 degrees.
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