Beef A La Fondue
|Dry white wine||1⁄2 Cup (8 tbs)|
|Swiss cheese||1⁄2 Pound, shredded|
|Beef top sirloin steak||1 1⁄2 Pound, cut in bite size pieces|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying, Heated To 375Â°F)|
Melt butter in top of double boiler over boiling water.
Remove from heat; add flour and part of wine, mixing to a smooth paste.
Add remaining wine; heat over water until thickened.
Add cheese; heat until melted.
Keep fondue warm.
At serving time, heat cooking oil.
Provide guests with long-handled forks.
Each guest cooks a cube of beef on the fork and dips it into the fondue and then into other sauces and side dishes, including horseradish sauce (sour cream and horseradish), tartar sauce, mustard sauce, chopped chives, chutney, and the like.
These accompaniments should be in small individual dishes clustered around each place setting