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Title: Beef Fondue #1 Categories: Meat Yield: 6 Servings 3 lb Filet or sirloin; cut in -3/4-inch cubes 1/2 lb Butter (no substitute!) 3/4 c Olive oil or cooking oil 3 tb Dijon mustard 10 tb Butter 5 tb Worcestershire About 20 minutes before serving, heat butter and oil in saucepan. When mixture bubbles, pour into a 2-quart fondue pan. Oil should not be more than 2 inches deep. When oil begins to bubble, spear meat cube with fondue fork and lower into hot oil. Fry for 2-3 minutes, or to taste. Guests may be provided individual dishes of several sauces or a communal pot where all may dip into it. To make mustard sauce, combine mustard, butter and Worcestershire in saucepan. Stir until butter melts; serve hot but do not boil. Makes 1¬ cups sauce. MRS BILLY BROOKS (MARGARET) HOLLY GROVE, AR From the book AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |