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Fondue Bourguignonne

Quick.easy.cooking's picture
Ingredients
  Condensed cream of celery soup 10 1⁄2 Ounce (1 Can)
  Sirloin steak/Filet mignon 2 Pound
  Vegetable oil 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

Using soup, prepare any combination of sauces listed below.
Cut meat into 3/4-inch cubes; trim all fat.
Refrigerate until 30 minutes before serving.
Half fill fondue saucepot with oil; heat until meat cooks quickly.

Recipe Summary

Cuisine: 
European

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