Meat fondue

Name: Meat fondue
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 400 g veal steaks; 400 g beef rump; ½ cucumber; 1 garlic clove; ½ tsp paprika; 40 g honey; 1 bay leaf; a little pepper; 2 sprigs rosemary; 2 pinches salt; 1 sprig thyme; 1 tsp lemon juice; 3 tbsp coarse-grain mustard; 100 g plain yoghurt; 8 dl meat bouillon

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Honey & mustard dressing

40 g honey

3 tbsp coarse-grain mustard

a little pepper

Tzatziki

½ cucumber, deseeded, finely grated

½ tsp salt

100 g plain yoghurt

1 garlic clove, pressed

1 tsp lemon juice

½ tsp paprika

2 pinches salt

a little pepper

To prepare the stock

8 dl meat bouillon

1 bay leaf

1 sprig thyme

2 sprigs rosemary

Meat

400 g veal steaks, thinly sliced

400 g beef rump, thinly sliced

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How it's done

Honey & mustard dressing

Mix the honey, mustard and pepper.

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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4 people

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