Fondue Bourguignonne
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 800 gbeef rump
- 1 litrepeanut oil
Instructions
Step 1
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.