Chafing-dish Beef (Fondue Bourguignonne)
|Sirloin steak||4 Pound (1 1/2 inch thick)|
|Dry red wine||1 Cup (16 tbs)|
|Hot and savory sauces||1 Tablespoon|
|Lettuce leaves||6 Large|
|Salad oil||2 Cup (32 tbs) (For deep frying)|
Trim fat, and cut steak into 1to 1 1/2-inch cubes.
Allow about 1/2 pound per person.
Pour wine over cubes, and let stand at least 1 hour.
Arrange the required number of cubes for 1 serving on lettuce leaves on each individual plate, and set 2 forks at each plate.
About 15 minutes before summoning your guests to the table, heat 2 to 3 inches salad oil in a deep fondu pan or chafing dish.
Let come to 360°F or hot enough to brown 1-inch cube of stale bread in 1 minute.
Each guest spears meat cube with fork and fries it in hot fat to desired degree rare, medium or well done.
He then dips it in 1 of the sauces.
First fork is set aside for second turn at chafing dish; second fork at each plate is used for eating.
Note: A deep electric frying pan may be used with about 1 inch hot oil in the bottom.