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.