beef bourguignonne fondue with horseradish sauce
(1 rating)
Another Classic Fondue Dish that our 1970's fondue parties weren't complete without. We would add shrimp, whole mushrooms and other vegetables to this fondue and add additional sauces that our classic fondue plates had little wells for.
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(1 rating)
yield
8 -10
Ingredients For beef bourguignonne fondue with horseradish sauce
- HORSERADISH SAUCE
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1 csour cream
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1/3 cprepared horseradish
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1/2 tsplemon juice, fresh
- FONDUE
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2 cpeanut oil (this is important)
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1/2 lbbutter, unsalted
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4 lbbeef tenderloin or sirloin cut int 3/4 inch cubes
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if using shrimp decrease amount of beef by the amount of shrimp
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assorted vegetables, whole mushrooms, zucchinni chunks, lightly steamed whole baby onions, etc
How To Make beef bourguignonne fondue with horseradish sauce
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1SAUCE: Mix together sour cream, horseradish and lemon juice. Chill until serving time.
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2Heat oil and butter together in a fondue pot and allow guest to cook meat to their own preference: 20 seconds for rare and about 1 minute for well done.
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3Serve with sauce for dipping.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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