Steak and gravy (pot roast, cutlet)
Pound and season cut meat.
Put it on the 20-40 mm enameled or stainless steel container and insert it into the preheated Retigo convection oven that is set to 210°C, hot air for 15 minutes. Meanwhile, prepare the onion roux and thicken it with the souce and cook it in combination, 160°C, 60% moisture, until it breaks apart easily (approx. 30-70 min.).