Nostalgia FPS200 Serie Manual De Instrucciones página 12

BEEF FONDUE WITH DIPPING SAUCES
FONDUE:
• 1½ Lbs. Beef
Tenderloin, cut
into ¾" cubes
• 3 Cups Vegetable Oil
CURRY SAUCE:
• ½ Cup Mayonnaise
• 2 Tbsp. Curry Powder
• 2 Tbsp. Milk
• ½ Tsp. Hot
Pepper Sauce
MUSTARD SAUCE:
• ¼ Cup mayonnaise
• ¼ Cup Dijon mustard
• 1 Tsp. Hot
pepper sauce
• 1 garlic clove, minced
ONION-
HORSERADISH
SAUCE:
• ¼ Cup finely
chopped onion
• ¼ Cup mayonnaise
• 1 Tbsp. Horseradish
• 2 Tsp. Water
• ¼ Tsp. Hot
Pepper Sauce
In three separate bowls, combine the curry sauce, mustard
sauce and onion-horseradish sauce ingredients.
Pat meat dry with paper towels.
Heat oil in your STAINLESS STEEL ELECTRIC
FONDUE POT at "MAX" temperature setting.
Use fondue forks to cook meat in oil until
it reaches desired doneness.
DO NOT let oil boil over.
Serve with sauces.
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