Fondue Bourguignonne
Recipe second for 4 people based on Beef.
Preparation:
Preparation: Cut the meat into cubes. Place the fondue burner on the table, add the oil and a little salt to the pan. Always keep it boiling lightly on the lit stove. Each diner will take a piece of meat with the appropriate fork which he will cook to taste in the hot oil then dip the meat in one of the sauces arranged in various small bowls, which must be several, well assorted, more or less spicy such as: mayonnaise, curry; tartare, aioli, hot cream sauce, mustard, etc. Accompanying wines: Valle D'Aosta Gamay DOC, Colli Bolognesi Merlot DOC, Rosso Di Canosa DOC.
Ingredients:
Ingredients: 800 G Tender Lean Beef Pulp - 50 Cl Olive Oil - Salt - Various Sauces
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