Meat Fondue

Fondue is not just a meal, but a complete social event. Guests sit around a table where small bowls of meat, sauces, and side dishes are beautifully arranged. Distribute the skewers and the fun can begin!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Meat, beef, fillet - lung roast

  • 1 pod Garlic, fresh

  • pieces Oil, vegetable oil, canola

  • 4 dl Tomato sauce, without salt

  • 2 spoons Sour cream

  • 4 spoon Mayonnaise

  • 1 spoon Spices, pehtran, crushed

  • 1 spoon Parsley, fresh

  • 1 piece Cucumbers, sour

  • 12 pieces Olives, green, in brine

Steps

  1. Clean the meat thoroughly, wash it, and dry it with kitchen towels. Cut it into 2 X 2 cm cubes.

  2. Finely chop the cucumber and olives. Prepare the sauces and season them with a kick: mix mayonnaise with herbs; mix a cup of tomato sauce with olives; mix a cup of tomato sauce with cucumber; mix a cup of tomato sauce with cream. Serve the sauces in bowls on the table.

  3. Peel the garlic. Pour oil into the fondue pot and add the garlic. Place the pot on the stove and heat the oil well. Be careful not to let the oil start smoking.

  4. Bring the pot with hot oil to the table and place it on a spirit burner. Guests skewer individual pieces of meat onto long forks or fondue skewers and lightly brown them in the oil, then dip them into one of the sauces and enjoy.

Nutrition Information (Per 100g)

  • Calories: 167.49 kcal
  • Fat: 9.44 g
    • Saturated Fat: 2.3 g
  • Carbohydrates: 0.95 g
    • Sugars: 0.4 g
  • Protein: 17.61 g
  • Fiber: 0.08 g