Oriental Beef Fondue

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Oriental Beef Fondue Ingredients

2 1/2 lb Filet mignon or any other	1/4 lb Butter
5 c Beef broth	2 tb Chopped parsley
Salt and pepper to taste	2 Cloves garlic; minced (up to
1 Egg yolk	Salt; pepper and a pinch
SAUCES	MIXED
HORSERADISH	1 Part mayo
1 Part mayo	1/2 Part heavy cream or fresh
1/2 Part cream	1/2 Part chopped pickled
1/2 Part yogurt	1/4 Part chopped pickled onions
1/4 Part freshly grated	1/4 Part chopped parsley
1/2 ts Sugar	Worcestershire sauce
MUSTARD	Mustard
1 Part mustard	PAPRIKA
1/2 Part fresh cream	1/2 c Cream cheese
CURRY	1/2 c Yogurt
1 Part mayo	3 tb Paprika
1/2 Part yogurt	1 ts Caraway seeds
1/4 Part curry powder	1 ts Tomato paste
1/8 Grated ginger	1 tb Grated onion
PARSLEY GARLIC BUTTER	Salt and pepper to taste

Instructions for Oriental Beef Fondue

This fondue is cooked in beef broth. I personally like it better than the ones cooked in oil. 1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paperlike. 2. Slice beef as thin as possible. I use an electric slicer. 3. Transfer slices to a plate. If youre doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips. Bring fondue pot to the table and place it covered on top of its base. Each guest takes a slice of beef with fondue fork .cooks it in the broth and dips it into one of the sauces. Posted to EAT-L Digest by Leon & Miriam Posvolsky on Nov 22, 1997

Main Ingredient: BeefCuisine: Uncategorized

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