More Recipes Like Marinated Beef Fondue

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Beef Fondue with Sauces

Submitted by: Margaret Inman

When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times since then.

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Creamy Chipped Beef Fondue

Submitted by: Beth Fox

My mother often served fondue on Christmas Eve and I've since followed in that tradition. It's nice to offer a hearty appetizer that requires very little work. --Beth Fox, Lawrence, Kansas

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'I use this great marinade not just for beef, but for everything I grill-from pork chops to chicken,' notes Sue Sauer of Deer River, Minnesota. 'The marinade's main ingredient-orange juice- is both low in calories and a good tenderizer.'

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Marinated Beef Kabobs

Submitted by: Susie Freeman

A zesty marinade gives tongue-tingling flavor to this change-of-pace beef dish from Susie Freeman of Irons, Michigan.

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Kalbi (Marinated Beef Short Ribs)

Submitted by: LYZZARD

This variation of a traditional Korean recipe for marinated beef short ribs uses a marinade with soy sauce, sugar, sesame oil, and garlic.

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Marinated Beef Sandwiches

Submitted by: Elizabeth Stoddart

This recipe from my sister-in-law is especially good when entertaining for New Year's and football games. No one walks away hungry after eating one of these hearty sandwiches. --Elizabeth Stoddart, West Lafayette, Indiana

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Red Wine and Orange Marinated Beef Skewers

Submitted by: Sandy

Enjoy the perfect marinade designed especially for grilled steak skewers with oranges, steak sauce, red wine, chile peppers, and green onions.

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Beef Tenderloin with Potatoes

Submitted by: Clifford Davis

As an alternative to turkey or ham for the holidays one year, I decided to try this recipe. My family liked it so much, it's become a standard at our house. The meat is very tender and flavorful, and the potatoes get nicely browned. The marinade cooks into a terrific sauce. -Mrs. Clifford Davis, Fort Smith, Arkansas

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Braised Beef Rolls

Submitted by: Mary Kay Ankney

THIS recipe originally called for short ribs, but to create a lower-fat version, I substituted flank steak or London broil cuts. This is a great company dish because it can be fixed ahead. Everyone enjoys the old-fashioned sweet-sour flavor. -Mary Kay Ankney, Springfield, Oregon

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