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Omelette with beef filling
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 727
  • Fat about 38g
  • Carbohydrates about 43g
  • Protein about 51g
This is needed
This is needed for 4 people
  • 200 g white flour
  • 4 eggs
  • 4 dl milk
  • 0.5 tsp salt
  • 50 g butter, melted, left to cool
  • clarified butter for baking
Brown the meat
  • clarified butter for frying
  • 600 g beef strips
  • 0.5 tsp salt
  • 1 onions, finely chopped
  • a little clarified butter
  • 0.5 tsp lemon juice
  • 200 g mushrooms, quartered
  • 0.5 tsp cornflour
  • 1 dl single cream for sauces
  • 0.5 dl beef bouillon, cold
  • 0.25 tsp salt
  • a little pepper
  • 0.25 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Preheat the oven to 60°C. Place the flour, eggs, milk, butter and salt in a measuring cup, mix well. Cover the batter and leave to stand for approx. 10 mins. Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking and keep warm. Repeat these steps with the remaining batter.
Brown the meat
Heat a little clarified butter in a non-stick frying pan. Pat dry the the meat, fry in batches for approx. 2 mins., remove from the pan, season with salt, keep warm. Wipe the cooking fat from the pan.
Heat the clarified butter in the same pan. Sauté the onion. Add the mushrooms and lemon juice, cook for a further 5 mins. Add the single cream, bring to the boil. Stir the cornflour into the stock and add to the pan, stirring with a whisk, bring to the boil. Reduce the heat, simmer the sauce for approx. 5 mins. Add the meat and heat gently, season and sprinkle with parsley.