1 clove of garlic
200g of Cheddar or Emmental Cheese
200g of Plate or Gruyère Cheese
1 tablespoon of wheat flour
1/2 liter of dry white wine
1 small glass of Kirsch (or brandy)
black pepper to taste
filet mignon or beef strips
1 clove of garlic
200g of Cheddar or Emmental Cheese
200g of Plate or Gruyère Cheese
1 tablespoon of wheat flour
1/2 liter of dry white wine
1 small glass of Kirsch (or brandy)
black pepper to taste
filet mignon or beef strips
Cut the garlic clove in half
Rub the inside of the fondue pot with the garlic
Mince the garlic and add it to the pot
Grate the Cheddar cheese coarsely
Sprinkle with wheat flour, then mix well
Cut the Plate cheese into small cubes
Add the white wine and grated Cheddar cheese to the pot and heat gently, stirring constantly with a wooden spoon
Gradually add the beef strips and stir until all the cheese has melted and is hot and bubbly
If too runny, dissolve a little wheat flour or cornstarch in brandy or Kirsch and add it to the fondue, stirring continuously
Let the fondue simmer for a few minutes, then serve
Serve with crusty bread
Each guest spears a piece of beef (with a bit of fat) and dips it into the cheese, gives it a stir, and serves: savor!
To accompany, serve dry white wine
You can also serve red wine
Serve 6 times.
