Beef fondue and mustard sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter (no margarine!) |
| ¾ | cup | Olive or cooking oil |
| 3 | pounds | Filet or sirloin; cut in 3/4-inch cubes |
| 3 | tablespoons | Dijon mustard |
| 10 | tablespoons | Butter |
| 5 | tablespoons | Worcestershire sauce |
Directions
MUSTARD SAUCE
Twenty minutes before serving, heat butter & 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 with fondue fork & lower into hot oil. Fry for 2-3 minutes to taste. Dip in sauce. Yields 6 servings. Mustard Sauce: Combine mustard, butter & Worcestershire in saucepan. Stir until butter melts. Serve hot, but do not allow to boil.
Yields 1-¼ cups.
RHONNIE CROWLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .