Fondue vigneronne with red wine Ingredients: 1 bottle of - red wine (like pinot noir from Alsace for example or other light red wine) - 1- onion thyme - 200 g of - beef per person - 1- shallot garlic herbs from Provence bay leaf potato 2 or 3 per person For the sauce: bacon flour - 2 glasses of - red wine salt pepper button mushrooms - 1- shallot - 1 clove minced garlic.
Utensils： 1 Fondue device 1 Funnel The best funnels- 1 knife knives- 1 Oven ovens- 1 saucepan pots and pans- 1 Set of 3 skillets meiltheir frying pans- 1 kitchen scales-
Total time:
1h15
Preparation:
20 min -
Cooking:
55 min
Phase 1
Cut the meat into cubes.
Phase 2
In the fondue pot, pour 1 liter of wine, add the onion, garlic, shallot, herbs (whatever you like to flavor the wine).
Phase 3
Before eating, simmer the contents over the gas before putting them on the stove.
Phase 4
Accompanying idea: Cut the potatoes in half, put them in the oven for about 1/2 hour.
Phase 5
For the sauce: Wash the mushrooms, slice them.
Phase 6
Brown the bacon, add a little flour, stirring well to coat them well.
Phase 7
Add 2 glasses of wine, salt and pepper. Add a shallot and a clove of minced garlic.
Phase 8
Bring to a light boil, add the mushrooms then reduce the heat tolet simmer gently. Serve the sauce over the potatoes and keep warm between servings.
Phase 9
Cook the pieces of meat in wine and serve with various sauces such as fondue Bourguignonne.
Utensils： 1 Fondue device 1 Funnel The best funnels- 1 knife knives- 1 Oven ovens- 1 saucepan pots and pans- 1 Set of 3 skillets meiltheir frying pans- 1 kitchen scales-
Total time:
1h15
Preparation:
20 min -
Cooking:
55 min
Phase 1
Cut the meat into cubes.
Phase 2
In the fondue pot, pour 1 liter of wine, add the onion, garlic, shallot, herbs (whatever you like to flavor the wine).
Phase 3
Before eating, simmer the contents over the gas before putting them on the stove.
Phase 4
Accompanying idea: Cut the potatoes in half, put them in the oven for about 1/2 hour.
Phase 5
For the sauce: Wash the mushrooms, slice them.
Phase 6
Brown the bacon, add a little flour, stirring well to coat them well.
Phase 7
Add 2 glasses of wine, salt and pepper. Add a shallot and a clove of minced garlic.
Phase 8
Bring to a light boil, add the mushrooms then reduce the heat tolet simmer gently. Serve the sauce over the potatoes and keep warm between servings.
Phase 9
Cook the pieces of meat in wine and serve with various sauces such as fondue Bourguignonne.