24 Mar 2010
|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)|
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.
Fondue Bourguignonne Recipe