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Beef fondue and accompanying sauces

Public
Course: Main course
Preparation time: 30 minutes
Energy: 702 kcal / serving

Instructions

  • 1.   Prepare the accompanying sauces:
  • 2.   Tartar sauce: mix 125 g of mayonnaise with capers, parsley, and chopped pickles. Season with salt and pepper.
  • 3.   Aioli sauce: mix 125 g of mayonnaise with 2 crushed garlic cloves. Season with salt and pepper.
  • 4.   Celery sauce: mix cream with celery, nuts, and lemon juice. Season with salt and pepper.
  • 5.   Anchovy tomato sauce: mix tomato puree with anchovies and olives. Season with salt and pepper. Reserve the sauces in the refrigerator.
  • 6.   Cut the meat into approximately 2 cm cubes.
  • 7.   Heat the oil in a fondue pot with thyme and bay leaf. Once hot, remove them and bring the oil to the table, keeping it warm. Cook the meat pieces in the oil one by one, drain, and enjoy.
  • 8.   Serve with the sauces, a large plate of mixed salads, and fries or rice.

Ingredients for servings

  • 1 liter of grape seed oil
  • 1 stalk of thyme
  • 1 leaf of bay leaf
  • 2 capers
  • 5 stalk of parsley
  • 2 garlic cloves
  • 125 g of thick sour cream
  • 3 tablespoon of celery salt
  • 2 tablespoon of walnut kernel
  • ½ lemons
  • 20 cl of tomato puree
  • 6 olives
  • 1 kg of meat
  • 250 g of mayonnaise
  • 3 pickles
  • 3 anchovy fillets in oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    702 kcal
    35 %
  • Fat
    61,43 g
    88 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    9,26 g
    4 %
  • of which sugar
    ?
    ?
  • Protein
    28,54 g
    57 %
  • Fibers
    4,1 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.