Fondue Bourguignonne
Ingredients
for 4 person
| 800 g | beef rump, cut into approx. 2 cm cubes |
| 1 litre | peanut oil |
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.
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