CAMBOZOLA raclette pans with rump steak, caramelised onions and peppers
ca. 30 min
Easy
Ingredients for 4 servings
250 g CAMBOZOLA
1 rump steak
4 onions
2 bell peppers
1 teaspoon olive oil
½ lime
Salt, pepper, sugar
1 rump steak
4 onions
2 bell peppers
1 teaspoon olive oil
½ lime
Salt, pepper, sugar
Preparation:
1. Peel the onions and cut them into thin strips. Heat 1 teaspoon of olive oil in a
large pan. Add the chopped onion to the pan, then add ¼ teaspoon of both
salt and pepper. When the onions start to soften after approx. 5 minutes, stir
in a little sugar. Continue to fry for approx. 10 minutes, stirring continuously.
large pan. Add the chopped onion to the pan, then add ¼ teaspoon of both
salt and pepper. When the onions start to soften after approx. 5 minutes, stir
in a little sugar. Continue to fry for approx. 10 minutes, stirring continuously.
2. Cut the CAMBOZOLA into slices. Bake the whole peppers in the oven (fan
oven 200°C) for 15 minutes.
3. Then leave to cool briefly, skin the peppers and cut them into thin strips. Cut
the rump steak into strips.
4. Place the rump steak, caramelised onions and peppers in the raclette pans.
Place the CAMBOZOLA on top and bake under the hot raclette grill for
approx. 3-5 minutes.