4
Fondue with veal
30 - 60 minutes
veal escalopes, veal schnitzels, veal sausages
*
fondue
Preparation
Fill the fondue pan for 1/3 with the oil. The oil should be 180°C (356°F). Measure with a core thermometer or test the temperature with a piece of bread. Bread should be brown within 15 seconds. If the fondue pan is filled with beef stock, the stock should boil gently.
Cut the veal escalopes, veal schnitzels and veal sausages into small pieces. Clean the peppers and cut into wedges. Wash the courgette and cut into slices. Clean the mushrooms. Mix the curry madras with the mayonnaise. Mix the tomatoes, parsley, red onion and garlic and season with lime juice, pepper and salt.
Place the veal, peppers, courgettes and mushrooms on the table. Serve with the mayonnaise and tomato salsa. Cook the veal and the vegetables in the oil or stock to the desired doneness. The ingredients can be adjusted to taste. Delicious with French bread.
Ingredients:
- Vegetable oil (sunflower or peanut) or beef broth
- 2 pieces of veal escalopes
- 2 pieces of veal schnitzels
- 2 pieces of veal sausages
- 1/2 red pepper
- 1/2 yellow pepper
- 1 small courgette
- 1 small bowl of mushrooms
- 4 tablespoons mayonnaise
- 2 teaspoons curry madras
- 400 grams diced tomato
- 1/2 bunch of parsley finely chopped
- 1 red onion chopped
- 1 clove garlic pressed
- 1 small lime
- Pepper and salt
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