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Beef bag
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 674
  • Fat about 38g
  • Carbohydrates about 51g
  • Protein about 27g
This is needed
This is needed for 4 people
Chipotle mayonnaise
  • 1 fresh egg yolks
  • 0.25 tsp salt
  • 2 tsp vinegar
  • 1 dl sunflower oil
  • 1 tsp mustard
  • 1.25 tsp Tabasco sauce (e.g. chipotle)
  • 0.5 tsp water
Pepper & onion mix
  • 2 onions, thinly sliced
  • 1 tbsp oil for frying
  • 1 garlic clove, finely chopped
  • 0.25 tsp ground cumin
  • 0.25 tsp caraway seeds, crushed
  • 0.5 tsp smoked paprika
  • 1 red peppers, quartered, thinly sliced
  • 0.25 tsp dried parsley
  • 0.25 tsp dried oregano
  • a little pepper
  • 0.75 tsp salt
Beef bag
  • 300 g beef rump (e.g. Ojo de Agua), cut into strips
  • 1 tbsp oil for frying
  • salt and pepper to taste
  • 4 bread (e.g. rustic bread rolls, each approx. 100 g), cut open
  • 0.5 courgettes, quartered, thinly sliced
  • 100 g red cabbage, shredded
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And that's how it's done
And that's 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.