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Fondue Bourguignonne

  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Sirloin steak/Filet mignon 2 Pound
  Vegetable oil 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

Using soup, prepare any combination of sauces listed below.
Cut meat into 3/4-inch cubes; trim all fat.
Refrigerate until 30 minutes before serving.
Half fill fondue saucepot with oil; heat until meat cooks quickly.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2957 Calories from Fat 2056

% Daily Value*

Total Fat 230 g354%

Saturated Fat 60.8 g304.1%

Trans Fat 0 g

Cholesterol 438.2 mg146.1%

Sodium 1623.6 mg67.6%

Total Carbohydrates 29 g9.6%

Dietary Fiber 2.4 g9.5%

Sugars 4.8 g

Protein 187 g373.1%

Vitamin A 9.6% Vitamin C

Calcium 45.9% Iron 74.6%

*Based on a 2000 Calorie diet

Fondue Bourguignonne Recipe