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, .

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