Fondue Bourguignonne recipe (Meat)
Cut beef in ¾ inch cubes for guests to pick up with fondue forks and cook to desired doneness in oil kept hot over warmer. Salt and pepper can be used, if desired, but usually will not be needed because of the sauces on hand.
Click a thumbnail to enlarge:
Add a comment
You must be logged in to add comments. Please log in or register.