Boeuf Fondue Bourguignonne

Sounds both Swiss and French, but it’s Swiss. In this context, Bourguignonne means “in the style of Burgundy,” which is one of France’s top regions for the production of beef (second to Normandy, actually).

France is the largest beef exporter in the EU. So why is the dish named after Burgundy, rather than top-producing Normandy, or the region considered to produce the highest-quality beef in France, Limousin? Because Burgundy is geographically closest to the southeastern parts of Switzerland where fondue bourguignonne was created.

So the boeuf in the name is basically extraneous, because all fondue bourguignonne is made with beef, since the regional reference is to the origin of the main ingredient. But the language is correct, since they do speak French in that part of Switzerland.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Boeuf Fondue Bourguignonne

For six guests you will need about three pounds of raw, fat trimemd prime filet of beef, cut into 3/4 inch cubes. Heat the salad oil to 375 degrees and have no more than five or six guests at each heating unit. Keep fat sizzling during the entire time.

Dip the meat pieces on a fondue fork into the hot oil for 10 to 30 seconds, depending on taste. After meat is cooked, dip into the various sauces mentioned below. With this meal serve crusty French bread, iping hot and a tossed salad accented with frehs grapes and avocado slices. If a fondue pot is not available, an electric skillet will do nicely.

Sweet-Sour Sauce

Heat one half cup pineapple juice, three Tbsp. oil, two Tbsp. brown sugar, 1 tsp. soy sauce or salt, one-half tsp. pepper and one-fourth cup mild vinegar. Yields: one cup

Curry Sauce

Combine one-half cup mayonnaise, two Tbsp. milk and one Tbsp. curry powder; regrigerate till near serving time. Makes one-half cup.

Tomato-Mushroom Sauce

Combine two-thirds up catsup, two Tbsp. chopped cooked or canned mushrooms and one-quarter tsp. Tabasco. Refrigerate. Yields about one half cup.

Onion-Horseradish sauce:

Combine one-fourth cup chopped onion, one tablespoon prepared horseradish, one Tbsp. water and one-eighth tsp. Tabasco. Yields about one half-cup.

Mustard sauce:

Combine one-fourth cup prepared mustard, one-fourth cup mayonnaise, one crushed garlic clove and one-fourth [tsp.] Tabasco. Refrigerate till needed. Yields about 1/2 cup.

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