Peppered beef fondue
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef sirloin |
| ¼ | cup | Freshly ground black pepper |
| Parsley sprigs | ||
| 2 | quarts | Peanut oil for frying |
| Dipping sauces | ||
Directions
Trim excess fat & gristle from beef; cut in 1-inch cubes. Crush each side of each cube into pepper, then place beef cubes in serving bowl & garnish with parsley. Refreigerate until ready to cook. To serve, heat oil to 375 in fondue pot, chafing dish or any electric pan, such as a wok or frying pan. Let guests spear meat on fondue forks & cook in hot oil until done as desired, then dunk in dipping sauces. Makes 6 servings. Some suggested dipping sauces are anchovy butter, mustard mayonnaise and bearnaise, barbecue or dilled horseradish-sour cream sauce.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .