Ingredients: |
Ingredients: Peanut or Canola Oil (See Fondue Pot guide for correct amount to add to pot and settings to use.)
Beef tenderloin or sirloin (1/3 lb. to ˝ lb. per person) cubed for cooking
And/Or
Chicken breasts, cubed for cooking
Parboiled potatoes (new potatoes or fingerlings)
Mushrooms
Cherry tomatoes
3 or more dipping sauces (Prepare these ahead of time if you can, or purchase them) Dipping Sauces:
A-1 Steak Sauce
Sweet and Sour Sauce
Durkee’s salad dressing
Ranch dressing
Honey Mustard
Horseradish Dip
Aioli Dip
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Directions: |
Directions:1. Prepare meat by removing the fat and cut into cubes. Prepare ahead of time and keep in refrigerator.
2. Parboil the potatoes by dumping them into a pot of boiling water on the stove, and cook until just tender when you spear with fork. Then remove potatoes and place them in bowl of cold water.
3. Prepare mushrooms by cleaning them and removing the stems.
4. Measure out oil into the fondue pot, following directions in the manufacturer’s guide.
5. Plug in the pot 15 minutes before you plan to begin cooking the fondue meat and vegetables.
Oil is ready when a piece of day-old bread turns golden brown in 25 to 35 seconds (375 degrees)
6. Remove meat from refrigerator and make sure it is not too wet. Pat dry the meat, potatoes, mushrooms and tomatoes to prevent hot oil from spitting when placed in the pot.
7. Each person should have a plate, a steak knife, a fork, and at least 2 fondue forks. (Do not eat the food directly from the fondue fork.)
Tips:
• Marinate the meat if you want to give it more flavor.
• Do not salt the meat before dipping it in hot oil.
• Place a trivet under the fondue pot to protect the table.
• Avoid placing raw meat or poultry on your dinner plate.
• Cherry tomatoes are hard to cook—handle with care. |
This recipe for Beef and/or Chicken Fondue is from