Boeuf Fondue Bourguignonne
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Why I Love This Recipe
Jean’s Notes:
Remind guests that cooking forks are not for eating. They get hot.
I use peanut oil.
Heat oil on the stove before bringing to table.
Round steak (one-inch cubes) is a good meat to use.
Ingredients You'll Need
Ingredients: Meat
1/3 to 1/2 lb meat per person, cut in one-inch cubes
Oil or butter
Ingredients for Mayonnaise- or catsup-based dipping Sauces:
sweet pickle relish
chopped onions
capers
finely chopped parsley
finely chopped herbs such as thyme, rosemary
mayonnaise with good mustard
catsup with hot sauce
Garnishes or sides:
Little pickles (cornichons)
Pickled onions
Olives
Carrot and celery sticks
Potato sticks
Directions
Cube the meat
Prepare sauces, using any combination of base (mayonnaise or catsup) and other ingredients
Have several dipping sauces ready.
Heat the oil or butter.
Allow each guest to cook only one or two pieces of meat at one time, to keep the cooking heat constant.
Don’t try to have more than five or six people using one heat source.
Have on table dipping sauces and garnishes or sides (e.g., pickles, olives, potato sticks)