BOEUF FONDUE BOURGUIGNONNE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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).

Notes

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.

Categories: Beef  Dinner  French  Main Dish  Misc. One Dish 

Author Credit: Jean Goldstein Malamud

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