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Bacchus fondue
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 683
  • Fat about 33g
  • Carbohydrates about 10g
  • Protein about 59g
This is needed
This is needed for 4 people
Curry and mango sauce
  • 150 g low-fat quark
  • 50 g crème fraîche
  • 0.5 bunch coriander, finely chopped
  • 50 g mango puree
  • salt and pepper to taste
  • 0.75 tbsp hot curry powder
Garlic and pumpkin seed sauce
  • 150 g crème fraîche
  • 100 g low-fat quark
  • 20 g pumpkin seeds, roasted, finely chopped
  • 2 garlic clove, squeezed
  • 1 bunch chives, finely chopped
  • salt and pepper to taste
Fondue stock
  • 1 onions, finely chopped
  • 80 g diced bacon
  • 0.5 tbsp olive oil
  • 2.5 dl beef bouillon
  • 1 cloves
  • 1 garlic clove, finely chopped
  • 7.5 dl red wine
  • 1 bay leaf
Bacchus fondue
  • 800 g beef rump, thinly sliced
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And that's how it's done
And that's how it's done
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.

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