Fondue Bourguignonne -

--FOR SAUCE-- 1 tb Oil

2 Shallots -- finely chopped

1 Garlic clove -- crushed

14 oz Can chopped tomatoes

2 tb Tomato puree

Salt and pepper 1 tb Parsley -- fresh fine

30 minutes or until sauce has reduced and thickened. Stir in parsley and serve hot or cold. Cut the steak into 1 inch cubes and put in serving dish. Meat is then cooked in fondue and dipped in sauce. Recipe By : From: Janice Springer <

28 Nov

35 Est