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, .

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