1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paper like. 2. Slice beef as thin as possible. I use an electric slicer. 3. Transfer slices to a plate .4. If youre doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill 5 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. 4.At the end the broth is served with an egg yolk Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (10751g)|
|Recipe Makes: 1|
|Calories from Fat: 1859 (55%)|
|Amt Per Serving||% DV|
|Total Fat 206.5g||275 %|
|Saturated Fat 85.2g||426 %|
|Monounsaturated Fat 88.1g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 867.5mg||267 %|
|Sodium 32037.5mg||1105 %|
|Potassium 8752mg||230 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.5g|
|Protein 346.1g||494 %|
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Calories per serving: 3357
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