Marinated Beef Fondue
Taste of Home
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"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce," notes field editor DeEtta Rasmussen of Fort Madison, Iowa.
SERVINGS: 12-16
CATEGORY: Low Carb
METHOD: Marinate
TIME: Prep: 15 min. + marinating Cook: 5 min./batch
Ingredients:
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 garlic cloves, minced
- 2-1/2 pounds beef tenderloin, cut into 1-inch cubes
- 2-1/2 pounds pork tenderloin, cut into 1-inch cubes
- HORSERADISH SAUCE:
- 1 cup (8 ounces) sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon chopped onion
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- BARBECUE SAUCE:
- 1 can (8 ounces) tomato sauce
- 1/3 cup steak sauce
- 2 tablespoons brown sugar
- 6 to 9 cups peanut or vegetable oil
Directions:
In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate. In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate.
Drain and discard marinade. Pat meat dry with paper towels. using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces. Yield: 12-16 servings.