Beef in Red Wine Fondue

Servings: 6

2 lbs. rump or sirloin steak, trimmed and cubed
3 to 5 garlic cloves, peeled and sliced fine
4 to 5 shallots, peeled and chopped
1 T granulated brown sugar
2 T chopped fresh parsley
1 1/2 C. red wine
1 pt. oil, for frying
Fresh parsley sprigs to garnish

Place the steak in a shallow dish. Scatter over the garlic, shallots, sugar, and parsley, then pour over the red wine. Cover and leave in the refrigerator for at least 30 minutes. Spoon the marinade over the steak occasionally. When ready to cook, drain the steak, reserving the marinade and arrange the steak in small dishes. Garnish with parsley sprigs. Strain then boil the marinade vigorously for about 10 minutes or until it has reduced by half and has become syrupy. Pour into small dishes and use as a dipping sauce. Heat the oil to 375 degrees F in the fondue pot then place over the lit burner. Spear the meat onto the fondue forks and cook according to taste.

Beef in Red Wine Fondue, 3.0 out of 5 based on 1 rating

One Response to Beef in Red Wine Fondue

  1. Amaia Harris says:

    This looks like a great recipe I could not wait to taste. I always love to read your stories. Thanks for your sharing recipe and always share your recipe with people.

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