Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 lb Beef sirloin
- 1/4 c Freshly ground black pepper
- Parsley sprigs
- 2 qt Peanut oil for frying
- Dipping sauces
Preparation
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 , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.
