There is no better meal for the winter than a great Chinese Fondue with a bunch of friends. Everybody can eat at their own pace and the meal stays warm. Chinese fondue is not only good with beef but also with big mushrooms and green peppers. Green peppers take twice as long as the meat to cook and the mushrooms twice as long as the green peppers. The best way to cook all this is to first put the mushroom on your fork, then the green pepper and keep the beef for last.
You can drink the bouillon as a soup after breaking an egg in it.
Ingredients:
- 6 chopped onions
- 125 gr butter
- 2 cans beef consommé
- 3 cans of water
- 375 ml red wine
- 50 ml chili sauce
- 3 bay leaves
- 4 chopped garlic cloves
- 50 ml powder beef soup base
- 5 ml parsley and oregano
- Pepper from the mill
Method:
- Melt butter in a medium sauce pan, add onion and garlic
- Cook for about 10 minutes low-medium heat
- Add the remaining ingredients and let them simmer for about 2 hours
- Pass the broth through a colander. You may want to make the broth up to this point the night before and refrigerate.
- Remove the fat (butter) that has settled on the top
- Use thinly slices of beef, chicken or whole shrimps, green peppers cut to cubes, whole mushrooms, or any other vegetable that cooks quickly
