Fondue Bourguignonne

Fondue Bourguignonne

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 493 kcal
, Fat: 34 g
, Carbohydrate: 2 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fondue Bourguignonne

800g beef rump, cut into approx. 2 cm cubes
1litre peanut oil
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How it's done

Fondue Bourguignonne

Place the meat on plates. Heat the oil in a fondue pot on the stove to 175°C then place on the hot burner. Important: The oil must never be smoking hot. Place the pieces of meat on a skewer, fry in the oil and eat with sauces of your choice.

Good to know
Note: Due to the high heat, to make a fondue bourgignonne you need an enamelled steel or stainless steel pan, which narrows a little towards the top. A metal ring can be placed on top to protect against spitting, hot oil. Never leave the fondue pot with the hot oil unattended, as hot oil can cause very serious and painful burns.

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