Fleischfondue - German Meat Fondue With Broth

Fleischfondue - German Meat Fondue With Broth

Try this delicious and low in fat German meat fondue, because its cooked in hot broth instead of hot oil.

Make sure to serve baguettes and green salad to shorten the waiting time. because the broth boils at 212 F / 100 C, that causing the meat to take longer to cook, but that will only enhance the party experience.

Ingredients:

For the Broth:

4 ounces chives (about 1 cup, chopped)
1 large onion (peeled and cut in half)
4 ounces celeriac (or 3 ribs of celery, chopped)
3 to 4 carrots (peeled and chopped)
1 1/2 liters of vegetable broth or stock
1 bay leaf
1 teaspoon whole black pepper

For Meat:

1 pound tenderloin (or boneless)
1 pound ground beef
1 large egg
2 slices of white bread (cut into breadcrumbs)
1 teaspoon salt
Black pepper (to taste)
Paprika powder (to taste)
3/4 pound cocktail sausage (cut into 1 inch)
For Vegetables:
1 pound cauliflower
1 pound zucchini

For Sauce 1:

1/4 cup chopped green onions
1 cup sour cream
Salt to taste)
Pepper to taste)
Sweet peppers (to taste)
Optional: lemon juice (to taste)

For Sauce 2:
1 cup schmand (or creme fraiche)
1/4 cup chopped parsley
1 tablespoon Dijon mustard
Salt (to taste)
Pepper (to taste)

Instruction:

Prepare the Broth

In a large saucepan, lightly brown onion without oil.
Add green onions, carrots, celeriac, bay leaves, pepper and stock.
Bring everything to a boil and cook for at least 15 minutes. When it's time to eat, strain the broth into a fondue pan and place it on the table over the heat source for your fondue.

Prepare the Meat and Vegetables

When the broth boils, cut the pork into bite-sized pieces.
Combine ground beef with egg and breadcrumbs, salt, pepper, and paprika. Shape into bite-sized meatballs and refrigerate until serving time.
Place the cocktail sausage slices on a serving plate.

Prepare the Vegetables

Clean and separate the cauliflower into bite-sized chunks.
Cut the zucchini into quarters, lengthwise, then into 1-inch pieces. Place on a separate serving plate.
Keep everything closed and chill until the party starts.

Prepare the Sauce 1

Cut about 1/4 cup of chives into small rings and place in a bowl with sour cream. Add salt, pepper, paprika, and optional lemon juice to taste.

Prepare the Sauce 2

In a small bowl, mix together the schmand or creme fraiche, chopped parsley, mustard, salt, and pepper to taste.

Preparing for an actual fondue party

When it's time to eat, place the fondue pot of broth on the heater (rechaud) in the center of the table. Everyone should have their own fondue fork. Place a serving plate with food on the table and let everyone pass and put some meat and vegetables on their plates.
Each person places 1 or 2 slices of food on a fondue fork and dips them in the boiling stock. After 2 minutes or so, the tidbits are finished. They are transferred from fork to plate and new tidbits are placed on the fondue fork.
Each person adds a spoonful of sauce to his plate and dips the cooked food in it.
Many different combinations are possible. Some people like to drink broth after the food has finished cooking. One suggestion is to stir two eggs and stir them into a broth (like egg soup) and then serve them hot to the guests.

VIDEO:

BEEF AND CHICKEN FONDUE

BEEF AND CHICKEN FONDUE (Oil Fondue / Fondue Bourguignonne + Poultry)

Serves: 4

Prep Time: 25 minutes

Cooking: Done at the table

🥩🍗 Ingredients

Meat

400 g beef sirloin or tenderloin, cut into 2–3 cm cubes
400 g chicken breast or thighs, cut into 2–3 cm cubes
Salt & pepper (light seasoning)

Cooking Oil

3–4 cups (700–900 ml) neutral high-heat oil:
- peanut, canola, sunflower, or grapeseed
1–2 garlic cloves, lightly crushed (optional for aroma)

🍶 Suggested Dipping Sauces

1. Garlic Aioli

½ cup mayonnaise
1 garlic clove minced
1 tsp lemon juice

2. Honey Mustard

¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp honey

3. Curry Mayo (Classic Fondue Sauce)

½ cup mayo
1 tsp curry powder
1 tsp lemon juice

4. Sweet Chili Yogurt

½ cup Greek yogurt
2 tbsp sweet chili sauce

5. Herb Butter

4 tbsp softened butter
Parsley + chives + lemon

You can offer 3–5 sauces depending on your table size.

🥔🍞 Side Suggestions

French bread cubes
Small boiled potatoes
Pickles / gherkins
Fresh salad
Light sautéed vegetables or raw veggie platter

🍲 Instructions

1. Prep the meats

Cut beef and chicken into uniform cubes.
Pat very dry to avoid oil splatter.
Keep chicken separated from beef (avoid cross-contamination).

2. Heat the oil

Fill fondue pot half to two-thirds full.
Heat the oil on the stove to 180°C / 350°F.
Add smashed garlic cloves for fragrance (optional).
Transfer the pot to the table on its burner.

3. At the table

Each person spears a piece of meat on a fondue fork.
Cook in the oil:
- Beef: 45–90 seconds (depending on doneness)
- Chicken: 2–3 minutes (must be fully cooked)
Remove the meat to your plate, and dip into sauces.

🔥 Important Safety Tips

Never put wet food in hot oil.
Keep raw chicken forks separate from eating utensils.
Make sure pot is stable on a heat-proof stand.
Do not leave flame unattended.
Keep children away from the fondue pot.

⭐ Optional Variations

Use broth instead of oil for a lighter version (Fondue Chinoise).
Add mushrooms, shrimp, or small meatballs to the platter.
Try flavored oils: rosemary, chili, lemon-garlic.

OTHER RECIPES

INGREDIENTS

Creamy Cucumber Sauce

2 packages (3 oz) cream cheese, softened
2 cups sour cream
1/4 cup milk
1 cup finely chopped peeled cucumber
2 tablespoons finely chopped onion
1/2 teaspoon salt

Fondue

1 lb boneless beef sirloin steak
1 lb boneless skinless chicken breasts

Lettuce

1 package (8-oz size) whole fresh white mushrooms
2 medium bell peppers (any color), cut into 1-inch pieces
2 medium carrots, cut into 1/4-inch slices
2 cups small fresh broccoli florets (about 24)
4 cans (14 oz each) chicken broth
2 cans (14 oz) beef broth
4 cloves garlic, peeled
4 teaspoons parsley flakes
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Other Purchased Dipping Sauces, if desired

Barbecue sauce
Horseradish sauce
Sweet-and-sour sauce
Teriyaki sauce

DIRECTIONS
To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy.

Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
Cut steak and chicken across grain into 1x1/2-inch pieces.

Blot dry with paper towels; arrange on lettuce-lined platter.

Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot.

Heat at 375°F until boiling.
With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping. Enjoy !

VIDEO:

Fondue Bourguignonne

Fondue Bourguignonne

classic Fondue Bourguignonne recipe — the traditional beef-in-hot-oil fondue. Rich, social, and perfect for gatherings.

Fondue Bourguignonne

Serves: 4

Prep Time: 20 minutes

Cook Time: At the table

🥩 Ingredients

For the meat

800 g beef tenderloin or sirloin, cut into 2–3 cm cubes
Salt & pepper (lightly season just before serving)

For the cooking oil

3 cups (750 ml) neutral oil with high smoke point:
- Peanut oil, canola, grapeseed, or sunflower
1–2 garlic cloves (optional, lightly crushed)

Suggested dipping sauces

1. Classic Garlic Aioli

½ cup mayonnaise
1 garlic clove, minced
1 tsp lemon juice
Salt & pepper

2. Mustard Cream Sauce

½ cup sour cream or Greek yogurt
1 tbsp Dijon mustard
1 tsp honey

3. Herb Butter Sauce

4 tbsp softened butter
1 tsp minced parsley
1 tsp minced chives
A few drops of lemon juice

4. Curry Mayo (traditional Swiss)

½ cup mayonnaise
1 tsp curry powder
1 tsp lemon juice

Optional sides

Cubed bread
Small boiled potatoes
Pickles
Fresh salad

🍲 Instructions

1. Prep the meat

Cut beef into uniform cubes.
Pat dry so the oil doesn’t splatter.
Keep chilled until ready to serve.

2. Heat the oil

Fill the fondue pot ½–⅔ full with oil.
Heat on the stove to 180°C (350°F).
Add garlic optionally for aroma.
Transfer the pot carefully to its stand with a stable burner below.

3. At the table

Each person spears a cube of meat on a fondue fork.
Cook in the hot oil for 45–90 seconds, depending on preferred doneness.
- 45 sec = medium rare
- 60–75 sec = medium
- 90+ sec = well done
Dip into sauces and enjoy!

🔥 Safety Tips

Never overfill the pot with oil.
Keep a trivet under the fondue set.
Do not use water near hot oil.
Use a steady, alcohol-based or gel burner—avoid open flames near loose sleeves or napkins.

⭐ Variation Options

Fondue “Océane”: Replace beef with shrimp or firm fish cubes (monkfish, tuna).
Fondue “Forestière”: Add mushrooms and herb sauces.
Switch the oil for broth (Fondue Chinoise) for a lighter, healthier version.

OTHER RECIPES

Ingredients

4 cups vegetable oil, or mix of vegetable and olive oils
8 ounces beef tenderloin, cut into small cubes or strips
8 ounces chicken breast, boneless and skinless, cut into small cubes or strips
1 tablespoon olive oil
Salt and pepper
3/4 cup ground pork
1/2 teaspoon minced garlic
1 teaspoon minced shallots
1 egg yolk
1 teaspoon mustard
4 small red-skinned potatoes, quartered and cooked until tender
1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream)

Direction
Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper.

Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls.

Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates.

Arrange sauces in individual dipping bowls or plates.

Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added.

Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy.

Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish. Enjoy !

VIDEO:

Mexican Beef Meatballs Fondue

Here's a delicious twist on fondue with Mexican-inspired beef meatballs:

Ingredients:

500g ground beef

1/2 cup breadcrumbs

1 egg

1/4 cup chopped onion

2 claws garlic, minced

1 tablespoon chopped fresh cilantro

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper

1 cup beef broth

1 cup shredded cheese (Monterey Jack or Cheddar work well)

1/4 cup chopped fresh tomatoes

Tortilla chips or crusty bread for dipping

Instructions:

Mix ground beef, breadcrumbs, egg, onion, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper.

Form into small meatballs and bake at 180°C (350°F) for 10-12 minutes or until cooked through.

For the fondue, combine beef broth and cheese in a pot. Heat over low heat, stirring until smooth.

Add chopped tomatoes and cooked meatballs. Serve with tortilla chips or bread.

These meatballs pack a flavorful punch with a hint of Mexican spices. Dip and enjoy!

ANOTHER RECIPES

nice meat fondue recipe...!
MEAT FONDUE RECIPE INGREDIENTS

125 ml (1/2 cup) Medium Salsa
250 ml (1 cup) Breadcrumbs
1 Egg, Beaten
1 Garlic Clove, crushed
45 ml (3 tbs) Fresh Cilantro, Thinly Chopped
5 ml (1 tsp) Green Onions, chopped
0.5 kg (1 lb) Lean Ground Beef
Chili Powder, to taste
Salt and Pepper, to taste
Peanut Oil

MEAT FONDUE RECIPE INSTRUCTIONS

1. First of all in a large bowl, combine all the ingredients except the oil.
2. Next is to add salt and pepper to taste.
3. Mix well.
4. And then shape into balls about 2 cm wide (1 inch). Keep the meatballs refrigerated until fondue time.
5. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity.
6. Let your meatball cook into the hot oil for a few minutes.
7. The meatballs fondue recipe is ready to serve....hmm..nice... Enjoy it with friends !
lamb-fondue-bourguignonne

VIDEO:

Asian Teriyaki Marinade for Beef Fondue

Here's a recipe for an Asian-inspired teriyaki marinade that's perfect for beef fondue:

Ingredients:

1/2 cup soy sauce

1/4 cup sake (or substitute with water or more soy sauce)

1/4 cup mirin (sweet Japanese cooking wine)

2 tablespoons brown sugar

2 claws garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon sesame oil

1 teaspoon rice vinegar

1/4 teaspoon black pepper

Instructions:

In a saucepan, combine soy sauce, sake, mirin, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.

Remove from heat and let cool slightly.

Add garlic, ginger, sesame oil, rice vinegar, and black pepper. Mix well.

Let the marinade cool completely before using.

Marinate thinly sliced beef (like ribeye or sirloin) for at least 30 minutes or up to 2 hours in the refrigerator.

Serve with your favorite fondue ingredients, like vegetables, noodles, or bread.

This marinade packs a sweet and savory punch that pairs perfectly with the richness of beef fondue. Enjoy!

ANOTHER RECIPES

great meat fondue recipe to try !
MEAT FONDUE RECIPE INGREDIENTS

1 Garlic Clove
60 ml (1/4 cup) Soy Sauce
10 ml (2 tsp) Fresh ginger, grated
15 ml (1 tbs) Peanut Oil or Other Vegetable Oil
15 ml (1 tbs) Honey
2 ml (1/2 tsp) Sugar
0.5 kg (1 lb) Tender cut of Beef (e.g., Tenderloin), cut into strips

MEAT FONDUE RECIPE INSTRUCTIONS
1. Crush the clove of garlic.
2. In a large bowl, combine all the ingredients except the beef.
3. Mix well.
4. Place your beef strips into the bowl and coat them well.
5. Let the meat soak up the marinade for at least two hours in the refrigerator.
The meat fondue recipe is ready...enjoy it !
mexican-beef-meatballs-fondue

VIDEO:

Beef Fondue Recipes

Beef Fondue is a leisurely and uncomplicated meal that allows each guest to prepare their own main dish. Accompany it with a delightful salad and bread, along with an array of delicious dips for an unforgettable dining experience.

During my childhood, we frequently enjoyed both beef and cheese fondue several times a year. It was often selected for birthday celebrations or other special occasions.

In all honesty, it is quite simple to prepare, with most of the work able to be completed in advance. However, it is not a meal to be consumed quickly and then rushed away.

This meal serves as a trap for tweens and teens at the table (preferably without their phones), allowing for quality family time as everyone cooks their own dish.

Ensure to serve it with a salad or vegetables and some rolls or other snacks to nibble on while the meat cooks, which helps to reduce the "I'm starving" remarks (it was my brother, not me, I assure you!)

Supplies Required for Beef Fondue

I possess a lovely copper fondue pot and a set of fondue forks that I inherited from my parents. It operates using sterno, and if I were to purchase a new one, I would opt for an electric model since my child is still apprehensive about open flames.

You may be able to locate one at thrift shops or garage sales, or alternatively, you can utilize an electric skillet along with standard table forks.

Be cautious, as your skillet must have sufficiently deep sides to adequately cover the meat and prevent the liquid from overflowing.

Fondue plates can be enjoyable, but they are not necessary unless you have selective eaters who prefer their dips to remain separate. In that case, you may already possess individual plates.

Best Beef Recipes

30 Minute Beef Taco Skillet from Blogghetti
Beef and Broccoli Stir Fry from Jen Around the World
Beef Fondue from That Recipe
Coffee Braised Short Ribs from A Kitchen Hoor's Adventures
Copycat Panda Express Beijing Beef from Palatable Pastime
Copycat Smashburger from Hezzi-D's Books and Cooks
Crockpot French Dip au Jus from Art of Natural Living
Italian Wedding Soup Skillet from Cheese Curd In Paradise
Skirt Steak with Kale Chimichurri Sauce from The Spiffy Cookie

Notes

For serving: Position the fondue pot at the center of the table, ensuring a protective tray is placed underneath. It is important to have a tablecloth that is highly washable.

Utilize one fondue pot for every 4-5 guests and offer a minimum of two fondue forks for each individual.

Here are some sauce recommendations:

barbecue sauce
hoisin sauce
teriyaki sauce
salad dressing (ranch, Thousand Island, etc.)
Spicy Garlic Ginger Sauce
Citrus Pepper Sauce
Remoulade
Creamy Feta Sauce

OTHER RECIPES

Meat Fondue Recipe Ingredients:

3 pounds sirloin, cut into ½-inch cubes
½ pound butter
¾ cup olive oil
10 tablespoons butter
5 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard

Meat Fondue Recipe Instructions:

1) Melt ½ pound butter and olive oil in a large pan. When hot, transfer to a large fondue fan.

2) Meanwhile, prepare the dipping sauce: melt 10 tablespoons butter, Worcestershire sauce, and mustard in a medium pot. Stir until fully melted; keep warm over low heat.

3) When oil mixture begins to bubble, spear beef cubes with a fondue fork; lower into oil and fry 3 minutes, until no longer pink. Serve with warm dipping sauce. Cool. Enjoy the Beef Fondue Recipes !!!

Beef Fondue Recipes Video :

Lamb Meat Fondue Bourguignonne

Lamb and mutton are two widely appreciated meats in French cuisine, possessing a deep-rooted history and cultural importance.

Lamb, which is the meat derived from a young sheep, is a fundamental component in classic French recipes such as roast leg of lamb, known as gigot d'agneau, typically accompanied by garlic and herbs. Another traditional dish is Navarin d'agneau, a stew that combines lamb, vegetables, and white wine. Additionally, lamb features prominently in Mediterranean-inspired meals, including couscous with lamb and assorted vegetables.

Mutton, the meat sourced from an older sheep, is generally utilized in robust stews and braises. A notable French dish is the comforting Pot-au-Feu, a stew that includes mutton, beef, and vegetables. Another well-known recipe is the hearty Cassoulet, a slow-cooked casserole comprising white beans, mutton, and sausage.

Both lamb and mutton are frequently incorporated into the traditional French dish of Fondue Bourguignonne, where small chunks of meat are cooked in hot oil and served with various dipping sauces.

When preparing lamb and mutton, it is crucial to select high-quality cuts and to cook them appropriately to attain optimal flavor and texture. These meats are often marinated in herbs, wine, and olive oil prior to cooking to enhance their taste. They are also usually cooked at low temperatures for extended periods to ensure the meat remains tender and juicy.

In the realm of French cuisine, lamb and mutton serve not only as delectable ingredients but also as emblems of tradition and culture. These meats impart a rich flavor profile to any dish and are essential for any culinary enthusiast to experience.

OTHER RECIPES

Meat Fondue Recipe Ingredients :

1 L (4 cups) Vegetable, canola or peanut oil
150 g/person Lamb cubes, with bones and extra fat removed for dipping

Meat Fondue Recipe Instructions :
1. Fill your fondue pot to about 1/2 full or up to 2/3 full if your pot has a built-in splash guard.

2. Make sure that the pot is located in a spot where it won't have to be moved until your meal is over.

3. Light up the fondue burner and wait until the oil has reached 185C (365F). A piece of bread will turn brown in less than 30 seconds when the oil has reached this temperature.

4. Put a piece of meat on your fork and dip it in the hot oil for a few minutes.

5. When the meat is cooked, let it cool for a few seconds.

6. Dip it in one of the fondue dips.

7. Enjoy and repeat but no double-dipping!

VIDEO: