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Bourguignonne

DIFFICULTIES ': EASY

La Bourguignonne, which is short for Fondue Bourguignonne is a recipe good to aggregate a table of friends.
Fondue Bourguignonne is a typical dish of the Burgundy region of central France. Is to cook pieces of meat in a pan of oil, the fun part is that each diner has a couple of forks and shall personally cook the pieces of his flesh. Before eating the pieces of meat are dipped in different sauces.

INGREDIENTS FOR 4 PEOPLE:

- Veal
GR 100 - GR 100
CHICKEN - SAUSAGE 100 GR
- HOT DOG 100 GR
- peanut oil 500 ml

- COCKTAIL SAUCE
- béarnaise
- tartar sauce
-

MUSTARD PROCEDURE:
Cut the meat into cubes of about 2-3 cm. the side and place in a serving tray in the center of the table. Prepare the burner for the traditional bourguignon oil filling and placing a peeled potato to lower the smoke point of oil, thus avoiding burning.
Each guest will have a couple of forks to cook meat marked with a different color.

To start the dinner you heat the oil on the cooking gas to reduce delays. When will
on the appropriate place it on a hot stove. At this point the guests will start to dip the meat, once cooked recover their piece and dip it in various sauces before eating.

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