Beef Fondue
- 4 cups beef broth
- 1 1/2 pounds sirloin steak sliced, 1/2 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
- 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.
- 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.
beef broth, broccoli florets, carrots, baguette, horseradish, dijon mustard
Taken from www.yummly.com/recipe/Beef-Fondue-1648276 (may not work)