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Marinated Beef Fondue Recipe

100% would make again

"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce," notes field editor DeEtta Rasmussen of Fort Madison, Iowa.

This recipe is:

Healthy

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12-16 Servings
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.

Marinated Beef Fondue published in Taste of Home December/January 2001, p18

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