- 1/4 pound [113 g] lean ground beef
- 1/4 cup [60 mL] finely chopped onion
- 1 clove garlic, mincedor
1/4 teaspoon [1 mL] garlic powder
- 1 tablespoon [8.75 g] all-purpose flour
- 1 [10-ounce / 284-mL] can tomato soup concentrate
- 2/3 cup [160 mL] white wine
- 1 cup [225 g] grated Gruyere cheese
- 1 cup [225 g] grated Mozzarella cheese
- 1 teaspoon [5 mL] basil
- 1 teaspoon [5 mL] oregano
- Pinch of pepper
To serve
- Garlic bread cubes
- Sweet pepper pieces
- Fresh mushrooms, cleaned
- Tomato segments
- Italian sausage or pepperoni slices
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- Brown together ground beef, chopped onion and garlic, into a non-stick frypan, until golden.
- Drain well; transfer into a saucepan.
- Mix in flour and tomato soup concentrate, stirring until mixture starts to boil.
- Stir in white wine, grated Gruyere and Mozzarella cheeses, basil, oregano and pepper, until cheese is completely melted.
- Pour into a ceramic fondue pot.
- Keep over low heat until ready to serve, along with garlic bread cubes, sweet pepper cubes, mushrooms, tomato segments and Italian sausage or pepperoni slices.
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