Meat fondue

Go to all recipes for: Gourmet and fondue, Sauces, Christmas, Meat, Salads 

Ingredients:

steak, veal tenderloin, fricandeau, chicken breast, pork liver, ground beef, tenderloin, turkey fillets, (optional shrimps and fish)

vegetables:

mushrooms, pieces bell pepper, pieces onion, spring onion

extra:

fondue pan and oil

Preparation:

© Janneke's Recipe pages - fondue and gourmet recipes

Reckon per person 200-250 gr meat. Cut the meat in cubes of approximately 1.5 cm and arrange the cubes meat (chicken separate) on a nice plate (or several plates when fonduing with 4+ persons).

Use fondue forks for the meat. Careful: the forks are getting hot!

Heat the oil, place it on a rechaud on the table.

The meat: quick cooking meat cut in cubes. Fry the meat brown in the oil.

Side dish: French bread, lettuce, radise, slices pepper, tomatoes, salad, spring onion, gherkins.

Sauces: for example garlic sauce, cocktail sauce, tzatziki, herb butters.