Best Fondue Bourguignonne Beef Fondue Recipes

BEEF BOURGUIGNONNE FONDUE WITH HORSERADISH SAUCE

Beef Bourguignonne Fondue with Horseradish Sauce image

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.

Provided by Marsha Gardner

Categories Beef

Number Of Ingredients 10

Ingredients

HORSERADISH SAUCE
1 c sour cream
1/3 c prepared horseradish
1/2 tsp lemon juice, fresh
FONDUE
2 c peanut oil (this is important)
1/2 lb butter, unsalted
4 lb beef tenderloin or sirloin cut int 3/4 inch cubes
if using shrimp decrease amount of beef by the amount of shrimp
assorted vegetables, whole mushrooms, zucchinni chunks, lightly steamed whole baby onions, etc

Steps:

1. SAUCE: Mix together sour cream, horseradish and lemon juice. Chill until serving time.
2. Heat 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.
3. Serve with sauce for dipping.

FONDUE BOURGUIGNONNE - BEEF FONDUE

Fondue Bourguignonne - Beef Fondue image

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.

Provided by Francine Lizotte

Categories Beef

Time 17m

Number Of Ingredients 16

Ingredients

BEEF BOUILLON
1/2 Tbsp olive oil
1 c white onions, finely chopped
2 large cloves garlic, pressed
5 c low-sodium beef broth
1/2 c dry red wine
1 Tbsp worcestershire sauce
1 envelope onion soup mix
1/2 Tbsp low-sodium soy sauce
1 large sprig rosemary
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 c water, if needed
FONDUE
2 large eye round steak, cut into 1-inch cubes
vegetables of your choice such as broccoli florets, mushrooms, red peppers, etc
sauces of your choice

Steps:

1. To make the beef bouillon... 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.
2. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=G6ktHRE7yUc
3. Here are a dozen of sauces to chose from... CHILI ½ cup chili sauce ¼ cup mayonnaise ¼ cup sour cream ½ tsp. fresh ginger, minced HORSERADISH ¼ cup sour cream ¼ cup Miracle Whip 1 tbsp. horseradish 1 tbsp. Dijon DIJONNAISE SAUCE ¼ cup Dijonnaise ¼ cup sour cream 1 tbsp. prepared yellow mustard JAPANESE SAUCE 3 tbsp. kewpi mayonnaise 3 tbsp. sour cream ½ tsp. wasabi paste, or to taste ¼ tsp. ponzu 1 tsp. chives ROSE SAUCE ¼ cup mayonnaise 2 tbsp. ketchup ¼ tsp. dry mustard or garlic salt ONION 1 envelope onion soup mix 12 ounces sour cream DIABLO 1 tbsp. oil ½ cup white onions, finely chopped 2 large cloves garlic, pressed 1 cup ketchup 1 tbsp. Worcestershire sauce 1 tsp. 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 tbsp. milk ½ cup Cheddar cheese, grated ½ tsp. 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 tbsp. curry powder ¼ tsp. garlic powder CHUTNEY SAUCE ½ cup mayo ¼ cup chutney 2 tsp. prepared yellow mustard SIMPLE CHILI ½ cup chili sauce ½ cup mayonnaise BBQ SAUCE ¼ cup mayonnaise ¼ cup sour cream 3 tbsp. BBQ sauce of your choice