Meat fondue


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

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How to prepare:

Reckon per person 200-250 gr convert conversionmeat. 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 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.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)