Homemade Beef Fondue Recipe |
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Steak Recipes > Beef Steak Recipes Beef Stroganoff Recipe
Allow 300-400g steak per person. Any tender steak can be used; rump steak has the best flavour, but fillet, which lacks fat, has less wastage. Trim any excess fat from steak, cut into 2cm cubes ready for cooking. Cooking LiquidCooking liquid should be about 3 in, deep in fondue pot - enough to cover steak generously while it is cooking. Any of the following can be used. Oil: Cooking oil of any type can be used. A clove of garlic can be added while oil is heating; remove it when oil is hot. If left too long in the oil, the garlic will become bitter. Oil-and-butter: Fill fondue pot with oil to depth of 3 in., add I lb. butter, heat these together. Butter gives the steak extra flavour. Brandied Butter-and-Oil: In this method, more butter than oil is used. For fondue pot of usual capacity (3 to 32 pints) 1 lb. of butter and 1 cup oil is required. For extra flavour, add 3 tablespoons brandy. Heat these three ingredients together gently. Heat should be slightly lower for this combination than the others; steak will also be paler when cooked, without a brown crust. This combination gives greatest flavour to the meat. Guests spear a morsel of steak on a fork, then cook it at the table. A second fork is needed to eat the steak - the fondue fork would be too hot. A second piece of steak can be cooking while first is being eaten. SaucesServe a variety of sauces into which the steak pieces can be dipped after cooking. Choose from the following : Teriyaki, Caper, Satay, Onion Cream, Horseradish Cream. AccompanimentsServe with any of the following: Tossed green salad; baked potatoes, topped, when cooked with sour cream, chopped chives and crisp crumbled bacon; hot crusty bread; french or english mustard; asparagus spears; canned artichoke hearts; radishes; canned baby corn cobs; heated potato crisps.
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