Chafing-dish Beef (Fondue Bourguignonne) Recipe
Ingredients
| Sirloin steak | 4 Pound, 1 1/2 inch thick | |
| Dry red wine | 1 Cup (16 tbs) | |
| Hot and savory sauces | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3819 Calories from Fat 2081
% Daily Value*
Total Fat 231 g354.8%
Saturated Fat 93 g465.2%
Trans Fat 0 g
Cholesterol 852.7 mg284.2%
Sodium 3175.3 mg132.3%
Total Carbohydrates 26 g8.8%
Dietary Fiber 0.11 g0.43%
Sugars 0.4 g
Protein 368 g736.8%
Vitamin A 6% Vitamin C 5.1%
Calcium 43.8% Iron 149.6%
*Based on a 2000 Calorie diet
Directions
Allow about 1/2 pound per person.
Pour wine over cubes, and let stand at least 1 hour.
Drain.
Arrange the required number of cubes for 1 serving on lettuce leaves on each individual plate, and set 2 forks at each plate.
About 15 minutes before summoning your guests to the table, heat 2—3 inches salad oil in a deep fondu pan or chafing dish.
Let come to 360°F. or hot enough to brown 1-inch cube of stale bread in 1 minute.
Each guest spears meat cube with fork and fries it in hot fat to desired degree—rare, medium or well done.
He then dips it in 1 of the sauces.
First fork is set aside for second turn at chafing dish; second fork at each plate is used for eating.
Note: A deep electric frying pan may be used with about 1 inch hot oil in the bottom.
Chef
