FONDUE BOURGUIGNONNE
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in the same way until cooked through. Serve with a red wine, such as Burgundy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
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 BOURGUIGNONNE
Make and share this Fondue Bourguignonne recipe from Food.com.
Provided by Mimi Bobeck
Categories Meat
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes.
- Dry the meat on kitchen paper and divide between four or five small dishes.
- Heat the oil in the fondue pot to the correct temperature of 190°C/375°F.
- Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute.
- If the oil is too hot and smoking, allow it to cool slightly.
- Carefully transfer the fondue pan to its lighted spirit stove to keep hot.
- Drop in the bay leaf and garlic, for extra flavouring.
- Each person cooks the cubes of meat, in the oil until done to the individual's taste.
- Transfer the meat from the fondue fork onto an eating fork and dip into a sauce.
- Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.
Nutrition Facts : Calories 1624.5, Fat 162.9, SaturatedFat 37.6, Cholesterol 159.3, Sodium 141.2, Carbohydrate 0.3, Protein 40.7
FONDUE BOURGUIGNONNE
Steps:
- Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.
CHEESE FONDUE
Throw a party with Tyler Florence's Cheese Fondue recipe from Food Network, a creamy mixture of Swiss and Gruy�re; serve it with chunks of bread and apples.
Provided by Tyler Florence
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
- Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
- Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!
BOEUF BOURGUIGNON
Can be served over rice or noodles.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h34m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
- Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
- Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g
SUPER-EASY FONDUE BOURGUIGNONNE
This is an easy and fun meal to serve! The sauces don't take much time to make nor the beef bouillon which can also be used for game meats. VIDEO https://www.youtube.com/watch?v=G6ktHRE7yUc
Provided by CLUBFOODY
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes.
- Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
- Here a dozen of sauces to chose from;.
- CHILI.
- ½ cup chili sauce.
- ¼ cup mayonnaise.
- ¼ cup sour cream.
- ½ teaspoons fresh ginger, minced.
- HORSERADISH.
- ¼ cup sour cream.
- ¼ cup Miracle Whip.
- 1 tablespoons horseradish.
- 1 tablespoons Dijon.
- DIJONNAISE SAUCE.
- ¼ cup Dijonnaise.
- ¼ cup sour cream.
- 1 tablespoons prepared yellow mustard.
- JAPANESE SAUCE.
- 3 tablespoons kewpi mayonnaise.
- 3 tablespoons sour cream.
- ½ teaspoons wasabi paste, or to taste.
- ¼ teaspoons ponzu.
- 1 teaspoons chives.
- ROSE SAUCE.
- ¼ cup mayonnaise.
- 2 tablespoons ketchup.
- ¼ teaspoons dry mustard or garlic salt.
- ONION.
- 1 envelope onion soup mix.
- 12 ounces sour cream.
- DIABLO.
- 1 tablespoons oil.
- ½ cup white onions, finely chopped.
- 2 large cloves garlic, pressed.
- 1 cup ketchup.
- 1 tablespoons Worcestershire sauce.
- 1 teaspoons white vinegar.
- In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes.
- CHEESE SAUCE.
- ¼ cup mayo.
- 3 tablespoons milk.
- ½ cup Cheddar cheese, grated.
- ½ teaspoons Cholula.
- In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted.
- CURRY SAUCE.
- ¼ cup mayonnaise.
- ¼ cup sour cream.
- 1 ½ tablespoons curry powder.
- ¼ teaspoons garlic powder.
- CHUTNEY SAUCE.
- ½ cup mayo.
- ¼ cup chutney.
- 2 teaspoons prepared yellow mustard.
- SIMPLE CHILI.
- ½ cup chili sauce.
- ½ cup mayonnaise.
- BBQ SAUCE.
- ¼ cup mayonnaise.
- ¼ cup sour cream.
- 3 tablespoons BBQ sauce of your choice.
Nutrition Facts : Calories 173.1, Fat 4.7, SaturatedFat 1.4, Cholesterol 39.5, Sodium 712, Carbohydrate 10.8, Fiber 1.2, Sugar 2.7, Protein 15.9
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