Everyday Meals

Super-Easy Fondue Bourguignonne

READY IN: 17mins

INGREDIENTS

  • BEEF BOUILLON
  • 12 tablespoonolive oil
  • 1cupwhite onion, finely chopped
  • 2largegarlic cloves, pressed
  • 5cupslow sodium beef broth
  • 12 cupdry red wine
  • 1tablespoonWorcestershire sauce
  • 1 (1 ounce) envelope onion soup mix
  • 12 tablespoonlow sodium soy sauce
  • 1sprigrosemary
  • 14 teaspoonblack pepper, to taste
  • 12 cupwater, if needed
  • FONDUE
  • 2steak (cut into 1-inch cubes)
  • NUTRITION INFO

    Serving Size: 1 (266) g

    Servings Per Recipe:4

    Calories: 173.1

    Calories from Fat 42 g 24 %

    Total Fat 4.7 g 7 %

    Saturated Fat 1.4 g 6 %

    Cholesterol 39.5 mg 13 %

    Sodium 712 mg 29 %

    Total Carbohydrate10.8 g 3 %

    Dietary Fiber 1.2 g 4 %

    Sugars 2.7 g 10 %

    Protein 15.9 g 31 %

    DIRECTIONS

  • In a medium saucepan over medium heat, add oil and when hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes. Pour in beef broth and red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring mixture to a gentle simmer and cook for 5 minutes.
  • Before transferring the bouillon in the fondue pot, taste and adjust if necessary.
  • Here a dozen of sauces to chose from;.
  • CHILI.
  • ½ cup chili sauce.
  • ¼ cup mayonnaise.
  • ¼ cup sour cream.
  • ½ teaspoons fresh ginger, minced.
  • HORSERADISH.
  • ¼ cup sour cream.
  • ¼ cup Miracle Whip.
  • 1 tablespoons horseradish.
  • 1 tablespoons Dijon.
  • DIJONNAISE SAUCE.
  • ¼ cup Dijonnaise.
  • ¼ cup sour cream.
  • 1 tablespoons prepared yellow mustard.
  • JAPANESE SAUCE.
  • 3 tablespoons kewpi mayonnaise.
  • 3 tablespoons sour cream.
  • ½ teaspoons wasabi paste, or to taste.
  • ¼ teaspoons ponzu.
  • 1 teaspoons chives.
  • ROSE SAUCE.
  • ¼ cup mayonnaise.
  • 2 tablespoons ketchup.
  • ¼ teaspoons dry mustard or garlic salt.
  • ONION.
  • 1 envelope onion soup mix.
  • 12 ounces sour cream.
  • DIABLO.
  • 1 tablespoons oil.
  • ½ cup white onions, finely chopped.
  • 2 large cloves garlic, pressed.
  • 1 cup ketchup.
  • 1 tablespoons Worcestershire sauce.
  • 1 teaspoons white vinegar.
  • In a saucepan over medium heat, add oil and when hot, add onions and garlic; sauté for 5 minutes. Add the remaining ingredients, stir well and simmer for 2-3 minutes.
  • CHEESE SAUCE.
  • ¼ cup mayo.
  • 3 tablespoons milk.
  • ½ cup Cheddar cheese, grated.
  • ½ teaspoons Cholula.
  • In a medium saucepan over medium-low heat, combine all the ingredients. Stir until the cheese is all melted.
  • CURRY SAUCE.
  • ¼ cup mayonnaise.
  • ¼ cup sour cream.
  • 1 ½ tablespoons curry powder.
  • ¼ teaspoons garlic powder.
  • CHUTNEY SAUCE.
  • ½ cup mayo.
  • ¼ cup chutney.
  • 2 teaspoons prepared yellow mustard.
  • SIMPLE CHILI.
  • ½ cup chili sauce.
  • ½ cup mayonnaise.
  • BBQ SAUCE.
  • ¼ cup mayonnaise.
  • ¼ cup sour cream.
  • 3 tablespoons BBQ sauce of your choice.
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