Beef bag

Beef bag

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 674 kcal
, Fat: 38 g
, Carbohydrate: 51 g
, Protein: 27 g


4 people


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

Chipotle mayonnaise

1 fresh egg yolk
1tsp mustard
2tsp vinegar
½tsp water
¼tsp salt
1dl sunflower oil
1 ¼tsp Tabasco sauce (e.g. chipotle)

Pepper & onion mix

1tbsp oil for frying
2 onions, thinly sliced
1 red pepper, quartered, thinly sliced
1 garlic clove, finely chopped
½tsp smoked paprika
¼tsp caraway seeds, crushed
¼tsp dried parsley
¼tsp ground cumin
¼tsp dried oregano
a little pepper
¾tsp salt

Beef bag

1tbsp oil for frying
300g beef rump (e.g. Ojo de Agua), cut into strips
½ courgette, quartered, thinly sliced
salt and pepper to taste
4 bread (e.g. rustic bread rolls, each approx. 100 g), cut open
100g red cabbage, shredded
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How it's done

Chipotle mayonnaise

Whisk together the egg yolk, mustard, vinegar, water and salt in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the Tabasco.

Pepper & onion mix

Heat the oil in a non-stick frying pan. Stir fry the onions and pepper for approx. 10 mins., reduce the heat. Add the garlic, sauté briefly, season, continue to cook until the liquid has evaporated and the vegetables are just soft.

Beef bag

Heat the oil in a frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan. Stir fry the courgette for approx. 3 mins. Return the pepper & onion mix and meat to the pan, heat gently, season. Spread 1 tbsp of the chipotle mayonnaise inside each bread roll, place the meat mixture on top, add the red cabbage and top with the remaining mayonnaise.

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