Fondue Bourguignon

We like to also include slices or cubes of summer squash and bite sized cherry tomatoes. Includes a recipes for a sour cream mustard dipping sauce.

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You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through.

Fondue bourguignon. Dry the meat on kitchen paper and divide between four or five small dishes. Serve with a red wine such as burgundy. Red wine fondue consists of red wine boiled and seasoned with salt pepper.

Beef fondue fondue bourguignonne is made using tender cubed pieces of beef which are cooked in a combination of butter and cooking oil then dipped in flavorful sauces. Trim away any fat and cut into 2 5 cm 1 inch cubes. The difference between the two chinese fondue from québec and fondue bourguignonne is the thickness of the meat.

While oil is heating cut beef and chicken toss with olive oil and season with salt and pepper. The meat for chinese fondue still from québec is thinly sliced while in bourguignonne it s cubed. This lighter version of fondue bourguignonne pan sears the meat as opposed to the traditional method of frying beef cubes in oil.

Fondue bourguignonne consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. David and i prefer it cubed but if you want to try the thinner version just ask your butcher to slice it for you. Wine fondue vigneronne or fondue bacchus is like fondue bourguignonne with wine rather than oil.

Heat oil in a fondue pot or 2 quart saucepan until very hot 375 degrees. Various dipping sauces are provided on the side.

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