Recipe: Beef Fondue and Mustard Sauce
Yield: 6 Servings
1/2 lb Butter (no margarine!)
3/4 c Olive or cooking oil
3 lb Filet or sirloin; cut in -- 3/4-inch cubes
3 tb Dijon mustard 10 tb Butter 5 tb Worcestershire 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 1-1/4 cups.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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