← All recipes

🍝 Pasta Fondue with Beef and Spinach

727 kcal · 30 min · 4 servings

Ingredients

• 150 g fresh, young spinach leaves
• 600 g beef fillet (kitchen-ready)
• 1 l beef stock
• 400 g shell pasta
• salt
• pepper (from the pasta)

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Remove thick stems and wilted leaves from the spinach.
3. 3. Spin the spinach dry.
4. 4. Chop the spinach into coarse pieces.
5. 5. Wash the beef.
6. 6. Pat the meat dry with a kitchen towel.
7. 7. Cut the meat into thin strips.
8. 8. Bring the broth to a boil in a pot.
9. 9. Pour the hot broth into the fondue pot.
10. 10. Place the fondue pot on a heat source (rechaud).
11. 11. Add the pasta to the broth.
12. 12. Add the chopped spinach to the broth.
13. 13. Let the pasta and spinach steep in the broth for 10 minutes.
14. 14. Season the broth with salt and pepper to taste.
15. 15. Thread the meat strips onto the fondue forks.
16. 16. Cook the meat strips in the hot broth.
17. 17. Serve the meat together with the pasta on plates.

Nutrition per serving

• kcal: 727
• Protein: 46 g · Fett/Fat: 27 g · Carbs: 75 g