| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef sirloin |
| 1/4 |
c |
Freshly ground black pepper |
|
|
Parsley sprigs |
| 2 |
qt |
Peanut oil for frying |
|
|
Dipping sauces |
INSTRUCTIONS
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 <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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