Homemade yeti broth

Homemade yeti broth

This is a great warming meal for mid January, it’s very easy and very forgiving. The quantities are a guideline, the great thing about a recipe like this is, the more of one ingredient you have the more it will taste of that thing, and that’s never a bad thing!

For a vegetarian option, forgo the beef and replace chicken stock with vegetable stock


  • Frying steak 200g
  • Fried mushroom 100g
  • Double cream 120ml
  • Chicken stock 1 cube
  • Cheese (any) 150g
  • Pastrami 4 slices
  • Potatoes 150g (optional)
  • Vegetable oil 20ml


  • Slice your frying steak, mushrooms and cheese into bitesize pieces
  • Slice your potatoes into halves and boil
  • Heat a pan of vegetable oil to medium high
  • Add your steak to the pan (do not move the steak around until a brown crust has formed on the underside)
  • When the beef looks close to done, add your mushrooms and cook for an additonal 2-3 mins
  • Add 350ml of boiling water to your chicken stock cube
  • Add your chicken stock to the pan
  • Use a wooden spoon to gently scrape the brown crust (fond) and combine with the broth
  • Add 120ml double cream
  • Add cheese
  • Add potato

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