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| Home -> [Entrees, Fondue, Sauces & Dressings, Soups & Stews] -> [Campbell soup - fondue bourguignonne Recipe] |
Campbell soup - fondue bourguignonne
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| Artist: |
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Yield: |
4 |
| Categories: |
Entrees, Fondue, Sauces & Dressings, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 1
| can | Cream of celery soup | | 2
| lbs | Sirloin steak or filet | | | Mignon | | | Vegetable oil |
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Procedures:
| 1 | Using soup, prepare any combination of sauces listed below. | | 2 | Cut meat into ?inch cubes, trim all fat, refrigerate 30 minutes before serving. | | 3 | Spear meat with condue forks; cook until desired doneness, about 1 minute; transfer meat to place; dip into a choice of sauces. | | 4 | Sauces: for each sauce mix ingredients listed in small serving dishes, about ?cup size. | | 5 | Curry sauce *** 1/3 cn cream of celery soup 2 t mayonnaise 1 t curry powder. | | 6 | Serve with dishes of toasted coconut and chopped chutney. | | 7 | Mock bearnaise sauce **** ?cn cream of celery soup 2 t mayonnaise 1 t tarragon vinegar 1 t chervil, crushed submitted by jane knox on 09-15-9 |
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