Oriental Beef Fondue
Ingredients
- Mustard
- 1 ts Tomato paste
- 1/2 ts Sugar
- 1/2 Part yogurt
- 1/4 Part freshly grated
- 2 1/2 lb Filet mignon or any other
- 1 Egg yolk
- 1/2 Part fresh cream
- 1/8 Grated ginger
- 2 tb Chopped parsley
- 1 Part mustard
- 1/4 lb Butter
- 1/2 c Yogurt
- 1 Part mayo
- 1/4 Part curry powder
- 1/4 Part chopped parsley
- salt and pepper to taste
- 1 Part mayo
- 2 Cloves garlic; minced (up to
- 1 Part mayo
- 1/2 Part cream
- 3 tb Paprika
- salt and pepper to taste
- 1/2 Part chopped pickled
- 1/2 Part heavy cream or fresh
- 1/4 Part chopped pickled onions
- 1 tb Grated onion
- 1 ts Caraway seeds
- 5 c Beef broth
- 1/2 c Cream cheese
- 1/2 Part yogurt
- Salt; pepper and a pinch
- Worcestershire Sauce
Instructions
- 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
