Traditionally fondue is cheese – but it has evolved into other dishes that consist of dippers dipped into a communal pot. Today we are doing a main dish fondue – sometimes called fondue bourguignonne. This dish consists of a hot oil or broth and you dip thin slices of meat or veggies.
Broth Fondue is such a fun main dish. I was first introduced to this broth fondue at a restaurant. We piled all of our veggies into the pot and pulled them out as they were done. Cooking your food as a group is a fun and interactive way to eat a meal. The broth is seasoned and flavorful so your food comes out delicious.
These are fun – because you can really serve whatever you like. We like thinly sliced beef, shrimp, and thinly sliced chicken. We also like mushrooms, carrots, zucchini, carrots and broccoli. Any veggie or meat sliced thin will work. Just make sure they are small or thinly sliced so that they cook quickly.
This meal is such a fun Valentine’s dinner. It gives you the chance to socialize over dinner and it is so delicious. I recommend using a fondue pot for this course rather than a saucepan, because you want to be able to cook at the table. I’ve listed a few for you to consider below.
- 32 oz beef broth
- 1 head garlic sliced in half
- 1/2 cup water
- 1 tbsp soy sauce
- 1 bay leaf
- 1 tsp ground black pepper
- 1 lb thinly sliced beef sirloin
- 1/2 lb raw shrimp peeled and deveined
- 1 cup mushrooms sliced
- 1 cup carrots sliced
- 1 cup potatoes sliced
- 1 zucchini sliced
In a fondue pot, combine all broth, garlic, water, soy sauce, bay leaf, and black pepper. Bring to a simmer.
Dip dippers and leave in broth until cooked thru.