Important for broth fondue with dips
The broth must boil gently, raw meat needs separate plates and poultry must cook through completely.
Christmas Recipe
Broth fondue with dips
Thin pieces of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. The broth must be gently boiled, raw meat needs separate plates and poultry must cook through completely. Mushrooms, tofu and other vegetable cubes make the fondue more varied.
Total time
55 min
Calories
640 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Step by step stock fondue with dips
The broth must boil gently, raw meat needs separate plates and poultry must cook through completely. Thin pieces of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. Mushrooms, tofu and other vegetable cubes make the fondue more varied.
Dinner
Dinner
Meat
Christmas Recipes
Recipe
Broth fondue with dips
Thin cuts of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip. The broth must be gently boiled, raw meat needs separate plates and poultry must cook through completely.
Ingredients
6 servings
Method
-
1
Prepare ingredients
Beef fillet: dice. Chicken breast: dice. Herbs: chop.
-
2
Prepare
Thin cuts of meat, broccoli and pre-cooked potatoes are cooked in portions at the table in hot beef broth and eaten with herb and mustard dip.
-
3
Check for doneness
The broth must boil gently, raw meat needs separate plates and poultry must cook through completely.
-
4
Serve
Cook the stock gently during the meal and strictly separate raw meat from the finished pieces. Serve cooked cubes with the prepared dips and vegetables on clean plates.
Kitchen know-how
Tips for Broth fondue with dips
Variations
How to adapt this recipe
Mushrooms, tofu and other vegetable cubes make the fondue more varied.
Nutrition per serving
640kcal
22.0 gCarbohydrates
48.0 gProtein
38.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Broth fondue with dips
Weigh beef stock, prepare beef tenderloin and keep chicken breast separately, and then start the main cooking process for stock fondue with dips.
The broth must boil gently, raw meat needs separate plates and poultry must cook through completely.
Cool the stock fondue quickly with dips. When reheating, note: The stock must be boiled gently, raw meat needs separate plates, and poultry must be cooked through completely. Heat the leftovers only once completely.
Mushrooms, tofu and other vegetable cubes make the fondue more varied.
Keep cooking