Fondue Bourguignonne Recipe
Summary
CuisineEuropean
Ingredients
| Cream of celery | 1 Can (10oz), condensed | |
| 2 pounds sirloin steak or filet mignon | ||
| Vegetable oil | ||
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.
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.
Chef
