Pasta Fondue with Beef

Ingredients

• 150 g fresh young spinach leaves
• 600 g beef fillet (pre‑cooked)
• 1 l beef stock
• 400 g shell pasta
• Salt
• pepper (from the pasta)

Instructions

1. 1.

   Wash, dry, trim, rinse, spin dry and roughly chop the spinach. Wash the fillet, pat it dry, trim fat and cut into thin strips.

2. 2.

   Bring the stock to a boil, pour into a fondue pot and place over a warming burner. Add the pasta and spinach, let simmer for 10 minutes. Season with salt and pepper. Thread the beef strips onto fondue forks and cook in the stock until done. Plate together with the pasta and serve.