Marinated Beef & Chicken Fondue
with Horseradish & BBQ Dipping Sauces
For the Marinade:
3/4 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
2 Garlic Cloves, crushed
2-1/2 pounds Fillet Mignon, cut into thin strips (freeze for 30-45 minutes, then slice slightly frozen)
2-1/2 pounds boneless, skinless Chicken Breast, cut into thin strips
For the Horseradish Dipping Sauce:
1 Cup Sour Cream
3-4 Tablespoons prepared Horseradish
1 Tablespoon finely chopped fresh Red Onion
1 teaspoon Vinegar
1/2 teaspoon Salt (or less)
1/4 teaspoon fresh ground Black Pepper
For the BBQ Sauce:
8 ounces Tomato Sauce
2 Tablespoons Brown Sugar
1/3 Cup Steak Sauce
8 Cups Vegetable or Peanut Oil, for cooking
Prepare the Marinade:
Place Beef and Chicken in two zip-top plastic bags. Combine Marinade ingredients; divide evenly between meats. Seal bags, turn to thoroughly coat meat; refrigerate four to six hours, turning occasionally.
Prepare the Dipping Sauces:
In a small bowl, combine Horseradish ingredients. Cover and refrigerate until ready to use. In another small bowl, combine BBQ Sauce ingredients; cover and refrigerate.
Drain and discard Marinades. Place meats into clean bowls and nest in ice. Using one fondue pot for every six people, heat 3 cups of Oil in each pot to 375*. Using Fondue forks, cook meat in oil until it reaches desired doneness, about 1-3 minutes. Serve with the Horseradish & BBQ dipping sauces. Serves about 12 as a main course.
"For in that He Himself hath suffered being tempted,
He is able to help them that are tempted."
Slightly adapted from Taste of Home, issue unknown.