Place large pot of water on to boil for the noodles and prepare noodles per instructions. While waiting for the water to come to a boil, melt the butter in a large pan. Saute the onion for a couple of minutes. Place beef in the skillet and brown on all sides (see note above). The fondue beef cooks quickly and takes about 5 to 10 minutes to cook. Add the can of mushroom soup and mix with the natural juices from the beef. Add the can of mushrooms and heat through. Drain the noodles and return to pot. Pour beef mixture over and toss.
Mix all the ingredients in your fondue pot, and simmer for 1 hour.
When you are ready to start, bring the broth to a boil.
We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
Of course, you can have what ever meat and vegetables you wish.
Guten apetit!
Brown beef and add wine; simmer until wine is cooked up.
Add all ingredients, except hot roll mix, to meat.
Cover with water; simmer until potatoes are well done, about 2 hours.
Serve with bread sticks.
f your table & place the fondue pot stand in the center
Mix all ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Strain into lit fondue pot and bring to high simmer.
I've so far tried beef, veges and shrimp, shrimp being my fav in this broth. I also don't add salt, but you may prefer to add.
Serve with any of the great fondue dippers found on Zaar -- I like horseradish and wasabi sauces. Sriracha sauce is personal favorite.
Possible additions:
For beef, 1T Worcestershire sauce.
For chicken/shrimp, sliced fresh ginger and 1T soy sauce.
erving bowl.
For cheese fondue, bring 1 cup wine and
Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
Remove beef from the marinade and pat dry with paper towels.
Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
br>Pour Onion soup mix, beef, and chicken broths over roast
In saucepan brown ground beef; drain off excess fat.
Stir in spaghetti sauce mix and tomato sauce.
Add cheese gradually; stir over low heat until cheese is melted.
Blend together cornstarch and wine; add to cheese mixture.
Cook and stir until thickened and bubbly.
If fondue becomes too thick, add a little warmed Chianti.
Transfer to fondue pot; place over fondue burner.
Serve with Italian bread cut in bite-size pieces.
ver high heat.
Pat beef dry.
Add to skillet
Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until soft and translucent, 4 to 6 minutes.
Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef, onion, and pizza sauce together in the same pot over medium-high heat. Add mozzarella cheese and Cheddar cheese one handful at a time, stirring until cheeses melt into the fondue before adding the next handfuls. Ladle fondue into bowls.
All vegetables, fish, chicken and beef are optional. Sometimes I do
Brown ground beef and drain off fat.
Add pizza sauce, cheeses and beef into saucepan or fondue pot.
Cook on medium heat until cheese is melted.
Cut up French bread into cubes and use to dip into fondue.
Brown beef and onion together.
Drain.
Mix beef with all other ingredients.
Put in fondue pan.
Use bread to dip in fondue.
In fondue pot, bring broth and wine
For the caramel fondue, heat sugar, cream and butter
Brown beef, then drain.
Add tomato sauce, Cheddar cheese, Mozzarella cheese and sauce mix.
Pour into fondue pot.
Cut up bread into small pieces to dip into fondue.
In a bowl, mix ground beef, onion and bread crumbs.
In saucepan, brown ground beef; drain off excess fat.
Stir in spaghetti sauce mix and tomato sauce.
Add cheeses gradually; stir over low heat until cheeses are melted.
Blend together cornstarch and wine; add to cheese mixture.
Pour into fondue pot.
Spear bread cube with fondue fork; dip in mixture, swirling to coat.
Brown beef in skillet and stir in tomato paste and cornstarch. Heat until warmed.
Put into fondue pot and place on low heat. Slowly stir in cheeses until they start to melt.
Add wine slowly and continue to stir until cheese is totally melted and ingredients are fully blended.
Add seasonings and stir well. Keep over low heat.
Using a fondue fork, dip the Italian chunk size bread into the mixture.
Makes about 6 servings.