for 4 person

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 pinch	salt
a little	pepper

To prepare the stock

8 dl	meat bouillon
1	bay leaf
1 sprig	thyme
2 sprig	rosemary

Meat

400 g	veal steaks, thinly sliced
400 g	beef rump, thinly sliced

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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