Burlesque Sauce For Beef Fondu Recipes

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

MEAT FONDUE

Steps:

• Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
• When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
• Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
• Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.

BEEF AND BEER FONDUE

Steps:

• Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
• Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
• Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

BEEF FONDUE WITH DIPPING SAUCES

Steps:

• layer onions, beef, onions, drizzle with oil, refrigerate overnight.
• heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
• for horseradish sauce, mix all ingredients, refrigerate.
• for garlic butter, mix all ingredients, refrigerate.
• for bernaise sauce: combine vinegar, water and pepper in double boiler.
• add egg yolks, stir constantly.
• slowly add butter, stirring as it thickens.
• add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.

CREAMY CHIPPED BEEF FONDUE

Steps:

• In a large saucepan, heat milk and cream cheese over medium heat; stir until smooth. Stir in beef, onions and mustard; heat through. Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes.

BEER CHEESE FONDUE

Steps:

• Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
• Rub cut side of garlic clove around bottom and sides of fondue pot.
• Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
• Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
• Stir hot pepper sauce into cheese mixture.

FONDUE BOURGUIGNONNE

Steps:

• Toss beef with oil to coat. Heat a 12-inch skillet over high heat. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). Sear beef, without turning, 2 minutes. Flip and cook until medium-rare, about 2 minutes more. Transfer to a bowl. Repeat with remaining beef, salt, and pepper. Serve with roasted vegetables and sauces.

FONDUE BARBEQUE SAUCE

Steps:

• Combine all in saucepan. Bring to a boil over moderate heat; stirring constantly. Reduce to simmer for 10 minutes.
• Can be served hot or cold.

BURLESQUE SAUCE - FOR BEEF FONDU

Steps:

• Combine ingredients in saucepan and bring to boil over moderate heat, stirring constantly. Reduce heat & simmer minutes, serve hot or cold.

BOLOGNESE SAUCE

Steps:

• In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
• In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve sauce over hot pasta.

GOURMET SAUCE FOR BEEF

Steps:

• In a saucepan blend hot drippings with flour (if you don't have 3 tablespoonfuls make up the difference with melted butter).
• Add mustard, Worcestershire sauce, and salt; blend well.
• Add consommé a small amount at a time, blending well after each addition.
• Stir in wine.
• Cook, stirring constantly, until thickened.
• Cook slowly for 10 minutes.
• Add green onions and continue cooking 5 minutes longer.
• This makes appoximately 2 cups.

BEEF FONDUE WITH MUSTARD-MAYONNAISE SAUCE

Steps:

• In a small bowl, combine the mayonnaise, onion, lemon juice and mustard; cover and refrigerate for 30 minutes. , Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauce.

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

BEEF TENDERLOIN FONDUE

Steps:

• Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
• Remove beef from the marinade and pat dry with paper towels.
• Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

CHEESE FONDUE WITH BEER AND BOURBON

Steps:

• Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to a boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).
• Whisk bourbon and baking soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.

FONDUE BEARNAISE SAUCE

Steps:

• Combine wine, vinegar, onions, herbs & pepper in saucepan; cook over low until liquid has reduced to about half. Strain & cool.
• Put egg yolks in double boiler; beat until frothy. Beat in vinegar mix. Place pan over hot but not boiling water & do not let water touch top of pan. Add butter slowly about a teaspoon at a time, beating constantly. Add additional pepper & a pinch of salt. Stir in parsley before serving.