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Marinated Beef Fondue

By: DeEtta Rasmussen

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

Rate/Review | Read Reviews (17)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped onion
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
BARBECUE SAUCE:
1 (8 ounce) can tomato sauce
1/3 cup steak sauce
2 tablespoons brown sugar
8 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 degrees F. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.