Meat fondue


Total time: 1hr
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 306 Kcal, 45g Protein, 10g Carbohydrates, 9g Fat


Ingredients

  • Honey & mustard dressing
  • 40 g honey
  • 3 tbsp coarse-grain mustard
  • a little pepper
  • Tzatziki
  • 0.5 cucumber, deseeded, finely grated
  • 2 pinches salt
  • 100 g plain yoghurt
  • 1 garlic clove, pressed
  • 1 tsp lemon juice
  • a little pepper
  • 0.5 tsp paprika
  • To prepare the stock
  • 1 bay leaf
  • 8 dl meat bouillon
  • 1 sprig thyme
  • 2 sprigs rosemary
  • Meat
  • 400 g veal steaks, thinly sliced
  • 400 g beef rump, thinly sliced

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Instructions

  • Honey & mustard dressing

    Mix the honey, mustard and pepper. Serve with the meat.
  • Tzatziki

    Mix the cucumber and salt, leave to absorb in a sieve for approx. 30 mins., then squeeze out all the liquid. Combine the yoghurt with all the other ingredients up to and including the pepper, mix in the cucumber. Serve with the meat.
  • To prepare the stock

    Bring the stock to the boil along with the bay leaf, thyme and rosemary, reduce the heat, simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.
  • Meat

    Soak the meat in the stock in batches.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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