Fondue bourguignonne

Ingredients for Fondue bourguignonne

Instructions for Fondue bourguignonne

To prepare the Fondue bourguignonne recipe, please follow these instructions:

Stir mayonnaise, tomato ketchup and milk or cream together. Taste the sauce with salt, pepper, English sauce and cognac.

Cut the meat big cubes of approx. 2 cm.

Heat the oil in a pan on the stove. Pour the oil into the fondue pot and put it on the rechaud.

Put a piece of meat on the fondue and place it in the hot oil. The cooking time depends on where the red meat should be.

Take the meat of the fondue and season with salt and pepper or deep meat in the sauce.

As an accessory you can choose one for more sauces, dip, salads and bread.

tips:
You can use other lamb, such as lamb fillet, pork tenderloin, chicken or turkey breast.