HOW TO MAKE MEAT FONDUE

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BEEF AND CHICKEN FONDUE




BEEF AND CHICKEN FONDUE

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 !


Fondue Bourguignonne


Fondue Bourguignonne

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 !