Beef fondue #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Filet or sirloin; cut in 3/4-inch cubes |
| ½ | pounds | Butter (no substitute!) |
| ¾ | cup | Olive oil or cooking oil |
| 3 | tablespoons | Dijon mustard |
| 10 | tablespoons | Butter |
| 5 | tablespoons | Worcestershire |
Directions
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 <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .