Name: Fondue with Three Kinds of Meat and Dips
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 500 g small potatoes; 400 g small mushrooms; 300 g carrots; 400 g pork tenderloin; 400 g chicken breast; 400 g beef tenderloin; 1 Stück Baguette; 4 EL peanut cream; 80 ml chicken broth; 2 EL chili sauce; nach Geschmack salt; nach Geschmack pepper; 2 l veal stock; 200 ml Mango Chutney; 200 ml garlic sauce

Cook Time

50 min

Servings

Difficulty

Easy

Prep Time

40 Min

Description

This Thermomix® recipe for fondue with three kinds of meat is a hearty main course with pork tenderloin, chicken breast, and beef tenderloin, served with potatoes, mushrooms, and carrots. Fresh baguette and peanut cream are served with it. The preparation time is about 50 minutes for 4 servings. Ideal for festive occasions, parties, or a cozy winter dinner with friends and family.

Ingredients (15 ingredients)

500 g small potatoes
400 g small mushrooms
300 g carrots
400 g pork tenderloin
400 g chicken breast
400 g beef tenderloin
1 Stück Baguette
4 EL peanut cream
80 ml chicken broth
2 EL chili sauce
nach Geschmack salt
nach Geschmack pepper
2 l veal stock
200 ml Mango Chutney
200 ml garlic sauce

Preparation (8 steps)

Prepare potatoes

Thermomix® Setting

25 min/Varoma/Speed 1 Varoma

Place 500 g small potatoes in the simmering basket. Fill 1 liter of water into the mixing bowl. Insert simmering basket and cook for 25 min./Varoma/speed 1. Then let the potatoes cool slightly and peel while still hot.

1500

Prepare mushrooms

Clean 400 g small mushrooms and quarter them. Set the prepared mushrooms aside.

Prepare carrots

Peel 300 g carrots and cut into slices. Set the prepared carrots aside.

Prepare meat

Pat 400 g pork tenderloin, 400 g chicken breast and 400 g beef tenderloin dry and cut into approximately 2 cm cubes. Set the prepared meat aside.

Prepare baguette

Cut 1 baguette into slices. Set the prepared baguette slices aside.

Prepare peanut sauce

Thermomix® Setting

20 sec/Speed 3

Put 4 tbsp peanut cream, 80 ml chicken broth and 2 tbsp chili sauce into the mixing bowl. Mix for 20 sec./speed 3. Season with salt and pepper.

Prepare veal stock

Bring 2 l of veal stock to a boil in a saucepan on the stove. Then transfer to a fondue pot and keep warm on a burner.

Serve fondue

Cook the meat, potatoes and vegetable pieces in the hot veal stock in the fondue pot. Serve with the peanut sauce, 200 ml Mango Chutney, 200 ml garlic sauce and the baguette slices.