Cubes of raw beef cooked in a pot of hot oil, then dipped into various savoury sauces.
Even if "Fondue bourguignonne" is named after Burgundy in France, the origin of this meal is not French but Swiss.
600 g | bourguignonne fondue beef cubes, or filet | ||
190 mL | Mayonnaise Sauce | 2 tbsp | |
1 clove | garlic | ||
1 tbsp | ketchup | 16 g | |
1/4 tsp | Worcestershire sauce | 1.25 mL | |
1/3 cup | Italian parsley, fresh | 26 g | |
1/2 tsp | Dijon mustard | 3 g | |
1/2 tbsp | pickled onions | 5 g | |
1 tsp | capers | 3 g | |
2 cups | peanut oil | 500 mL |
A fondue pot and a burner are needed for this recipe. Each guest should have a dipping fork (colour-coded if possible) and a small plate to let the cooked meat cool down a bit before dipping into the sauces.
You will need an oil with very high "smoke point", such as grape seed, canola, sunflower, or peanut.
per 1 serving (120 g)
Amount % Daily Value |
Calories 540 |
Fat 43 g 67 % |
Saturated
6 g
32 % |
Cholesterol 100 mg |
Sodium 140 mg 6 % |
Carbohydrate 2 g 1 % |
Fibre 0 g 1 % |
Sugars 1 g |
Net Carbs 2 g |
Protein 34 g |
Vitamin A 12 % |
Vitamin C 12 % |
Calcium 2 % |
Iron 24 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 4 |
Fats | 8 |