Fonduebourguignonne

Fonduebourguignonne. Season half the beef with half the salt and pepper; transfer to skillet (don't crowd the pan). In a small bowl, whisk together the horseradish, lemon juice, cayenne pepper, sour cream, salt and black pepper until blended.

Fondue Bourguignonne, come preparlarla - Rete News (Gerald Ruiz)

While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Il existe une autre recette qui est celle de la fondue vigneronne : remplacer l'huile par du vin blanc avec une ou deux gousses d'ail et des herbes de provence. La preparazione è molto facile e veloce, bisognerà però scegliere dell'ottima carne magra (preferibilmente controfiletto, filetto di manzo o scamone ) ed utilizzare il set per fonduta adatto.

Toss cubes of beef with olive oil, salt & pepper.

In a small bowl, whisk together the horseradish, lemon juice, cayenne pepper, sour cream, salt and black pepper until blended.

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Toss beef with oil to coat. The skewer can now rest on at the bottom of the pot, thus preventing food from sticking. Il existe une autre recette qui est celle de la fondue vigneronne : remplacer l'huile par du vin blanc avec une ou deux gousses d'ail et des herbes de provence.

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