Easy Fondue Bourguignonne
24 Oct 2009
|Sirloin steak||1 1⁄2 Pound|
|Dipping sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (Hot)|
Cut beef in 3/4 inch cubes for guests to pick up with fondue forks and cook to desired doneness in oil kept hot over warmer.
Salt and pepper can be used, if desired, but usually will not be needed because of the sauces on hand.
Easy Fondue Bourguignonne Recipe