Beef Fondue
By: Emily Heston
Published: Thursday, December 10, 2009 - 3:57pm

Ingredients




4 cups beef broth
1 1/2 pounds of sirloin steak, sliced (½ inch thick) or cubed (1 inch thick)
1 pound broccoli florets
1 pound baby carrots
1 baguette
1/2 cup horseradish
1/2 cup Dijon mustard

Preparation

1 Heat the broth in a fondue pot on the stove. Once it is boiling, move it to a stand with a heat source below (we like the blue gel tins) on the table where dinner will be served. While the soup is heating, blanch the broccoli florets and carrots (steam until they become very bright in color, then rinse them under cold water). Slice the baguette. 2 Put the carrots, broccoli, horseradish, mustard and sliced baguette in individual bowls. Pile the beef high on a plate. Put fondue forks in a tall glass. Place all of these accompaniments by the fondue pot. Invite your guest to take a fork and cook the beef and vegetables to their liking.

About


After an active day on the slopes, there's no need to slave in the kitchen to provide a satisfying and entertaining dinner for family and friends. After a little prep work, your friends and family prepare their own dinner, just the way they like it!
There's one important rule with fondue: if you drop your food in the broth, you must kiss the person to your right!