Thursday, October 31, 2013

Marinated Beef & Chicken Fondue

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.
To Fondue:
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."
Hebrews 2:18
Slightly adapted from Taste of Home, issue unknown.

1 comment:

Melanie Bowman said...

Thank you for posting this. We had a lot of fun doing the beef & chicken pieces. I also added shrimp and bacon wrapped scallops. We tried the tempura batter for the shrimp and for mushrooms. Your sour cream horseradish was a hit. Our children say we need to do this again for Christmas next year along with the mini chocolate fountain we had mid afternoon. It was very handy to just plug the fondue pot in and pull out the leftover meat again in eve.