Bacchus fondue

Bacchus fondue

Total: 45 min. | Active: 45 min.
Low Carb
Nutritional value / people: 683 kcal
, Fat: 33 g
, Carbohydrate: 10 g
, Protein: 59 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

Curry and mango sauce

150 g low-fat quark
50 g crème fraîche
50 g mango puree
½ bunch coriander, finely chopped
¾ tbsp hot curry powder
salt and pepper to taste

Garlic and pumpkin seed sauce

150 g crème fraîche
100 g low-fat quark
20 g pumpkin seeds, roasted, finely chopped
2 garlic cloves, squeezed
1 bunch chives, finely chopped
salt and pepper to taste

Fondue stock

½ tbsp olive oil
80 g diced bacon
1 onion, finely chopped
1 garlic clove, finely chopped
1 bay leaf
1 clove
7 ½ dl red wine
2 ½ dl beef bouillon

Bacchus fondue

800 g beef rump, thinly sliced
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How it's done

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Curry and mango sauce

Combine the quark, crème fraîche, mango puree, coriander and curry, season the sauce.

Garlic and pumpkin seed sauce

Mix the crème fraîche, quark, pumpkin seeds, garlic and chives, season the sauce.

Fondue stock

Heat the oil in a pan. Add the diced bacon, onion and garlic, sauté. Add the bay leaf and clove, sauté briefly. Pour in the wine and stock, bring to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.

Bacchus fondue

Soak the meat in the stock in batches, serve with the sauces.

Good to know
Serve with: Rice, baguette


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