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Beef Fondue Bourguignonne
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Beef Fondue Bourguignonne
Each person spears a cube of meat with a fork, immerses it in the hot
oil and cooks according to individual taste.
Recipes powered
by RecipeCenter.com
Category: Beef, Desserts, Entrees, French, Holidays, Summer, Western European
Wine:
Mouton Cadet, France
Mouton Cadet is a blend of wines, from Château Mouton Rothschild and from neighboring châteaux and vineyards.
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Yield: 4 servings
Ingredients:
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1 3/4 |
lbs |
beef
tenderloin or sirloin steak |
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4 |
cup |
cooking
oil |
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x |
salt and
pepper |
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x |
ketchup,
mustard |
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x |
2 sauces
of your choice |
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x |
pickles
and pickled pearl onions |
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Procedures:
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1 |
NOTE: You
will need a fondue cooker for this recipe. |
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2 |
Cut beef
into 1 inch cubes. Season with salt and pepper and arrange in
individual serving dishes. |
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3 |
Heat oil
in the fondue pot, then spear beef cubes using your fondue fork,
and cook until done. |
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4 |
Serve
with different kinds of dipping sauces on the side. Serve also
with pickles, ketchup, mustard. Goes well with fresh green salad
and fried potatoes. |
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5 |
For the
two kinds of sauces, you can use curry, bearnaise, tartar, or
cocktail sauces. Bottled sauces are available in your local
grocery. To make curry sauce, simply mix together some
mayonnaise and curry powder. To make Sauce Andalouse, mix
together a cup of mayonnaise with a teaspoon of paprika and a
tablespoon of tomato paste. You can find several recipes of
Bearnaise Sauce in RecipeCenter.com. |
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Short Ribs
Tangy and delicious, these incredible Boneless Beef Short
Ribs have been braised to melt-in-your-mouth tenderness in a mild,
slightly sweet Horseradish Sauce. This unsurpassed comfort food is
perfectly paired with White Rice and Roasted Vegetable Medley. Home-cooked
goodness without all the work. Serves 2
Braised Short Ribs
$29.99 Buy It, Now! l More Info! |
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Cheese Fondue
A new generation is discovering that fondue is a great
centerpiece for intimate entertaining. Fondue is also easy, as the host
does the shopping and chopping, but the guests do the cooking and serving.
Traditional Swiss fondue is made with a mixture of Emmenthaler, Gruyere
and Appenzeller, melted together in a communal pot. White wine, kirsch (a
cherry-flavored brandy), and nutmeg are typically added to the melted
mixture, which serves as a dip for pieces of stale bread and crusts.
More |
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Fondue
Meat lovers will go for Fondue Bourguignonne, where chunks
of table-fried meats (or poultry or fish) are dipped into a variety of
quick-to-make sauces. Serve boneless leg of lamb with Balsamic
Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.
Fondue |
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This site was last updated on
07.06.2007
More information: Site Map
Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
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