Best Marinated Beef Fondue Recipes

MARINATED BEEF FONDUE

Marinated Beef Fondue image

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

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

3/4 cup reduced-sodium 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 sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped onion
1 teaspoon white 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 canola oil

Steps:

In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat 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°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.

Nutrition Facts : Calories 361 calories, Fat 23g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 590mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.

MARINATED BEEF FONDUE

Marinated Beef Fondue image

Make and share this Marinated Beef Fondue recipe from Food.com.

Provided by JLBurnell

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 garlic cloves, minced
2 1/2 lbs beef tenderloin, cut into 1-inch cubes
2 1/2 lbs pork tenderloin, cut into 1-inch cubes
1 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped onion
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
1/3 cup steak sauce
2 tablespoons brown sugar
6 -9 cups vegetable oil

Steps:

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.

Nutrition Facts : Calories 4321.3, Fat 412.1, SaturatedFat 77.7, Cholesterol 456.1, Sodium 4151.5, Carbohydrate 21.9, Fiber 1.8, Sugar 12.8, Protein 138.3