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Fondue Bourguignonne With Cream Of Celery Soup

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Ingredients
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Mignon filet/Sirloin steak 2 Pound
  Vegetable oil 1 Tablespoon
Directions

GETTING READY
1. Trim off excess fat, cut meat into cubes which measure ¾ inches.
2. Chill meat atleast half an hour before serving.

MAKING
3. Take fondue sauce-pot and half fill it with oil and heat it until it starts bubbling.
4. Spike the meat with fondue forks.
5. Cook the meat until right composition and transfer it to serving plate.

SERVING
6. Serve the fondue Bourguignonne with variety of sauces like Worcestershire sauce, tartar sauce and Bearnaise sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Gourmet, Healthy
Servings: 
8

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