|
|
Beef Fondue Recipe |
||
|
|
||
|
Ingredients 1 pound trimmed beef tenderloin or sirloin steak, cut into 3/4-inch cubes cooking oil or peanut oil 1 tsp salt Creamy Curry Sauce Wine Sauce
Method Bring meat to room temperature. Choose a deep, heavy metal fondue cooker that is smaller at the top than the bottom (this shape helps prevent spattering). Pour in oil to no more than half capacity or to a depth of 2 inches. Heat oil-filled cooker over range to 425o. Add salt to help rescue spattering. Transfer cooker to a fondue burner; keep hot.
Spear meat with a fondue fork or bamboo skewer, fry in hot oil to desired doneness (allow 15 seconds for rare; up to 1 minute for well-done). Transfer meat to a dinner fork and dip in either Creamy Curry Sauce or Wine Sauce. Makes 4 servings.
Creamy Curry Sauce: In a mixing bowl combine one 3-ounce package cream cheese, softened; 1/2 cup dairy sour cream; 2 tablespoons milk; and 1 teaspoon curry powder/ Stir in 2 tablespoons finely snipped chives; 2 tablespoons snipped parsley; 1 teaspoon Worcestershire sauce, and 1/4 teaspoon salt, Makes about 1 cup.
Wine Sauce: In a small saucepan cook 1/4 cup finely chopped onion and 1 clove minced garlic in 1 tablespoon butter or margarine. Stir in 1 tablespoon cornstarch and 1/4 teaspoon salt. Stir in 1/2 cup dry red wine, 1/2 cup water, 13/ cup catsup and 1 teaspoon instant beef bouillon granules. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Makes 1 1/3 cups sauce.
Per serving(1/4 of servings): 594 g calories, 22 g Protein, 10 g carbohydrates, 55 g fat, 1126 mg sodium
|
||