How it tastes
Deep red wine, tender beef, sweet onions, butter and a dark sauce with thyme, rosemary and bay.
Burgundy on a plate: beef that has simmered in red wine until it falls apart at the first nudge of your fork. Onions, butter and veal stock turn it into a dark, glossy sauce scented with thyme and bay.
per portion (450 g)
20% off your first order
This dish is on rotation right now. New favourites are waiting in the current menu.

Deep red wine, tender beef, sweet onions, butter and a dark sauce with thyme, rosemary and bay.
For guests who stay until the sauce is scraped clean
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
662kcal
per portion (450 g) · 2770 kJ
Energy from
Share of daily intake
Reference intake of an average adult (8400 kJ / 2000 kcal).
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2769 kJ662 kcal | 615 kJ147 kcal |
| Fat | 18.5 g | 4.1 g |
| of which saturates | 8.1 g | 1.8 g |
| Carbohydrates | 10.2 g | 2.3 g |
| of which sugars | 5.6 g | 1.2 g |
| Fibre | 1.5 g | 0.3 g |
| Protein | 95.6 g | 21.2 g |
| Salt | 5.1 g | 1.1 g |
Rindfleisch (CH) Gulasch, ROTWEIN (SCHWEFELDIOXID), Kalbsfond (Wasser, Kalbsknochen, Rotwein (enthält SULFITE), Wurzelgemüse (Karotten,Zwiebel, Lauch, SELLERIE) Salz, Pfeffer, Lorbeer, Wacholder), Zwiebeln, BUTTER, Tomatenpüree (Tomaten, Salz), Rapsöl, Salz, Maisstärke, Rosmarin, Salz, Pfeffer, Pfeffer, Thymian getrocknet, Lorbeerblätter.
Contains Milk, Celery, Sulphites. May contain traces of other allergens.
Freshly cooked every week: meat, fish, vegetarian and vegan, in three lines. You choose, we cook.




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