BEEF FONDUE WITH SAUCES
When my husband was stationed in England in the mid-1960s, I traveled to Switzerland and purchased two copper fondue pots. I've used them countless times to make this meat fondue since then. -Margaret Inman, Fort Pierce, Florida
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings (1/2 cup of each sauce).
Number Of Ingredients 19
Steps:
- In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 748 calories, Fat 68g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 691mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
BEEF AND CHICKEN FONDUE
Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 400, Carbohydrate 11 g, Cholesterol 125 mg, Fiber 2 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving with Creamy Cucumber Sauce, Sodium 1870 mg, Sugar 5 g, TransFat 1/2 g
BEEF FONDUE WITH DIPPING SAUCES
this is our traditional new years eve dish that i have been making for years. i also serve it with salsa and mango chutney, cornichons, boiled new potatoes.
Provided by chia2160
Categories Meat
Time P1DT3m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- layer onions, beef, onions, drizzle with oil, refrigerate overnight.
- heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
- for horseradish sauce, mix all ingredients, refrigerate.
- for garlic butter, mix all ingredients, refrigerate.
- for bernaise sauce: combine vinegar, water and pepper in double boiler.
- add egg yolks, stir constantly.
- slowly add butter, stirring as it thickens.
- add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
GERMAN MEAT FONDUE WITH BROTH (FLEISCHFONDUE)
Steps:
- Gather the ingredients.
- In a large saucepan, brown the cut surface of the onion without oil.
- Add the leeks, carrots, celeriac, bay leaf , peppercorns, and broth.
- Bring everything to a simmer and cook for at least 15 minutes.
- When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue.
- Gather the ingredients.
- While the broth is simmering, cut the pork into bite-sized pieces.
- Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika.
- Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time.
- Cut the cocktail sausages into 1-inch lengths and place in a serving dish.
- Clean and separate the cauliflower into bite-sized chunks.
- Cut the zucchini into quarters, lengthwise, then into 1-inch pieces.
- Place in separate serving dishes. Keep everything covered and cool until ready to eat.
- Gather the ingredients.
- Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream.
- Add salt, pepper, paprika, and optional lemon juice to taste.
- Gather the ingredients.
- In a small bowl, mix together schmand or crème fraîche, chopped parsley, mustard, and salt and pepper to taste.
- Place the fondue pot filled with broth on the warmer ( rechaud ) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate.
- Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate, and new tidbits are placed on the fondue fork. Serve with the 2 dipping sauces, as desired.
Nutrition Facts : Calories 1074 kcal, Carbohydrate 29 g, Cholesterol 364 mg, Fiber 5 g, Protein 97 g, SaturatedFat 28 g, Sodium 1640 mg, Sugar 12 g, Fat 62 g, ServingSize 6 servings, UnsaturatedFat 0 g
BEEF TENDERLOIN FONDUE
Delicious beef tenderloin fondue using broth, instead of messy peanut oil. Perfect dinner for two, especially when paired with a hazelnut blue cheese salad.
Provided by betsyjane
Categories 100+ Everyday Cooking Recipes
Time 4h30m
Yield 2
Number Of Ingredients 7
Steps:
- Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
- Remove beef from the marinade and pat dry with paper towels.
- Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.
Nutrition Facts : Calories 497.2 calories, Carbohydrate 17.8 g, Cholesterol 141.1 mg, Fat 17.9 g, Fiber 2.9 g, Protein 52 g, SaturatedFat 6.3 g, Sodium 2919.2 mg, Sugar 8.3 g
CRAB MEAT FONDUE
I have made this for years and still do even tho I can't eat shellfish !! My loss but I love to make it for my family and friends. This is easy to make and can be kept warm in a small fondue pot. Serve with bread chunks or tortilla chips. Yummy.
Provided by Polly W
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt cream cheese and Old English cheese together in a large microwave bowl.
- Add rest of ingredients, mix well and heat in fondue pot on low.
- Serve with bread chunks or tortilla chips or both !
Nutrition Facts : Calories 285.4, Fat 23.6, SaturatedFat 14.7, Cholesterol 97.4, Sodium 654.7, Carbohydrate 3, Sugar 0.2, Protein 15.6
MEAT FONDUE
Revisit an 80s dinner party classic - the meat fondue. The assembly job can be done before your guests arrive. Make some sauces yourself and buy the rest
Provided by Emma Freud
Categories Buffet, Dinner, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
- When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
- Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
- Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.
Nutrition Facts : Calories 321 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.84 milligram of sodium
WHAT TO SERVE WITH MEAT FONDUE - 16 TASTY SIDES
If you're looking for a simple and delicious way to share some fondue, then try serving up meatballs or chicken. You can also pair it with a variety of side dishes, such as mashed potatoes, corn on the cob, pasta salad, or even a baked potato.
Provided by HappyMuncher
Categories Side Dish
Number Of Ingredients 16
Steps:
- Pick any of these delicious recipes.
- Prepare the ingredients according to the recipe.
- Enjoy your dish in no time!
Nutrition Facts : Calories 320 kcal, ServingSize 1 serving
More about "meat fondue food"
GERMAN MEAT FONDUE (FLEISCHFONDUE) - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
5/5 (1)Total Time 30 minsCategory EntreeCalories 421 per serving
- If using oil as your fondue base, select one with a high smoke point, and measure out about 1 litre of oil. Heat it to 375F in a large pot on your stove. Pour the hot oil into the fondue dish right before serving and light the flame to keep the oil hot.
- Purchase a tender cut of your favourite type of meat. Beef, chicken, pork, lamb or seafood are all great. Plan on preparing about half a pound (8 oz) of raw meat per guest. Cut the meat into bite-sized slices or cubes no thicker than 1 cm. Reserve the cut meat in small bowls for easy serving and refrigerate until you begin the fondue.
- Wash and trim the chosen vegetables as required. Chop the vegetables into small bite-sized pieces. Place into individual little bowls, or display on a serving tray. Refrigerate the raw veggies until serving.
- Prepare any of the suggested sauces in the guide, and refrigerate until required. Serve in individual little dishes.
MEAT FONDUE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Sirloin Steak RecipesCalories 215 per servingTotal Time 1 hr 15 mins
- Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.
- In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.
- To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.
THE BASICS OF FONDUE - HOW TO COOKING TIPS - RECIPETIPS.COM
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- Crusty bread. Sourdough, rye, pumpkin, ciabatta, garlic. Whatever your weapon of choice, once you’ve dipped your bread into that oozing pot of melting cheese, life won’t be the same ever again and this is what makes it one of the best foods to fondue.
- Mini meatballs. Whether dipping in cheese or frying in a hot oil fondue, these little balls of goodness pack a mighty punch.
- Steak. Steak in a hot oil fondue allows you to cook the meat exactly as you like it – blue, bloody, medium, or well done.
- Vegetable skewers. Fresh mushrooms, red peppers, zucchini chunks, cherry tomatoes, broccoli florets – mix up your veggie skewer with all your favourite healthy treats then undo any nutritional goodness whatsoever by dunking them straight into cheese heaven.
- Potato cubes or wedges. Dice and pre-fry your potato cubes for the perfect dipper to cheese fondue. Or, cut them into wedges, pierce with a skewer and leave in a hot oil fondue until crispy and golden.
- Brownies. Just in case the cheese fondue main and chocolate fondue desert wasn’t calorific enough, chuck in a few brownies to get the cholesterol levels at an all-time high.
- Marshmallows. You’ve melted them on bonfires but have you ever dipped a marshmallow in rich, melted chocolate? The heat melts the marshmallow just enough that it becomes a sugary, oozy mouthgasm and we know you like the sound of that.
- Pineapple chunks. Kind of like the infamous New Zealand chocolate-covered pineapple chunks candy but way, way better. The zingy taste of the pineapple is the perfect balance to the runny chocolate, just watch out for drippage.
- Frozen bananas. Oh hell yes. Dice up your bananas and stick them in a container in the freezer overnight, then bring them out just before serving so you can easily skewer them.
IDEAS AND TIPS FOR AN OLD SCHOOL FONDUE PARTY - FORKLY
From forkly.com
Estimated Reading Time 8 mins
- First Course: Cheese. When I throw a fondue party, I like to start off with the cheese course, in melted form of course. This traditional cheese fondue recipe combines Emmentaler and Gruyère cheeses which is a classic pairing for a rich, flavorful fondue.
- Beer and Cheese Fondue. Though it may sound strange if you haven’t tried it, beer and cheese is a flavor combination that hits it out of the park every time.
- Pimento Cheese Fondue. If you’re from the South, we don’t need to explain pimento cheese to you, but for those who haven’t experienced its sharp and tangy ways, I’ll just say this stuff is the bomb!
- Swiss And Cheddar Cheese Fondue. This fondue recipe is a combination of swiss and cheddar cheese. It’s so easy and will come together in minutes! You will need butter, cornstarch, milk shredded cheddar cheese, and shredded swiss cheese.
- Spinach And Artichoke Fondue. Spinach and artichoke dip is one of the most sought-after restaurant appetizers! With that said, there’s no question that this spinach and artichoke fondue will be a crowd pleaser!
- Mushroom Brie Fondue. This cheesy fondue recipe is paired with delicious sauteed mushrooms. The fondue contains not only brie cheese but swiss and blue cheese too!
- Aged Cheddar And Guinness Fondue. A delicious aged cheddar fondue gets an adult makeover! Add a dash of Guinness stout and experience a flavor you’ve never experienced before!
- Blue Cheese Fondue. Blue cheese fondue and hot chicken wings are a match made in heaven! Throw together this appetizer and prepare to blow everyone away!
- French Onion Cheese Fondue. Experience the flavors of French onion soup is an ooey-gooey cheesy fondue! This fondue is made up of 3 different kinds of cheese; Fontina, Butterkase, and shredded Grand Cru Original.
- Olive Garden Copycat Recipe: Smoked Mozzarella Fonduta. Olive Garden has many famous dishes and amongst those dishes is their Smoked Mozzarella Fonduta.
BEEF FONDUE RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Place the oil in a fondue pot or medium saucepan and heat over moderately high heat for about 10 minutes, or until quite hot. (To test: Place a few breadcrumbs into the oil; they'll sizzle if it's hot enough.)
- While the oil is heating, trim any excess fat off the beef and cut into 1-to 1 1/2 inch cubes. Place in a bowl and season lightly with salt and pepper.
- Remove fondue pot from the stove and set it over Sterno or a candle. Spear a piece of meat on a fork or skewer and dip it into the hot oil. (The oil should bubble furiously; if it doesn't, it isn't hot enough. Return the fondue pot to the stove for a few minutes over high heat and try again.) For medium beef, cook about 5 to 8 minutes. When the beef is cooked, remove from hot fork and place on plate to cool. Serve with dipping sauces.
10 BEST FONDUE RECIPES - THE SPRUCE EATS
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- Cheddar Beer Fondue. Fans of beer and cheese dip will love this fragrant beer and cheddar fondue. Instead of the classic brandy that gives traditional fondue its texture, add a mild beer like lager, kölsch, or bock.
- Cheese Fondue with Cognac or Brandy. This classic Swiss fondue pairs perfectly with snowy days. This traditional recipe calls for Kirschwasser, a cherry-based brandy.
- Easy Chocolate Fondue. Use either high-quality semisweet chocolate chips, chopped chocolate bars, or chocolate melting discs for this simple chocolate fondue.
- French Onion Soup Fondue. With a flavor profile similar to French onion soup, this warming fondue tastes fresh and exciting. Gruyere cheese has the same melty texture as your favorite soup topper.
- Vegan Mushroom Fondue. Lovers of plant-based cheese get their fondue fun, too. Nutritional yeast, soy sauce, and miso give this vegan fondue its signature cheesy flavor, while mushrooms add an umami element.
- Halloween Candy Fondue. Use up that leftover Halloween (or Christmas, or Easter, etc.) candy by turning it into a sweet fondue. For a twist, melt each candy variety separately for a different varieties of fondues.
- Hot Crab Fondue. Choose a demure cheese like mild cheddar for hot crab fondue to keep the flavors balanced. Cream cheese keeps this melt silky, while dry white wine, dijon mustard, shallots, and Old Bay seasoning give it a taste that's similar to your favorite chowder.
- Italian Cheese Fondue. Fontina, mozzarella, and Parmesan cheeses give Italian fondue that assertively funky flavor that cheese-lovers go for. Serve it with cubes of bread, vegetables, breadsticks, or cubes of salami for a fun communal spread or to kick off a special feast.
- Fondue Savoyarde. The various cheeses used in different types of fondue give each its own distinct flavor. This Fondue Savoyarde, which hails from the Savoie region of the French Alps, uses Comté, Beaufort, Reblochon, or Abondance.
- Slow Cooker Swiss Fondue. Turn your slow cooker into a fondue pot with this simple Swiss and cheddar cheese version that uses both kirsch and dry white wine to keep it gooey.
GOOD THINGS TO DIP IN OIL FONDUE - EHOW.COM
From ehow.com
- Oils for Fondue. Since you'll be heating the oil to 375 degrees Fahrenheit, use an oil with a high smoke point such as sunflower, canola, peanut or grapeseed oil.
- Meats. Beef, pork and chicken are traditional meats used in oil fondue recipes, but any boneless meat that holds its shape when cooked in hot oil will do.
- Vegetables. Your choice of vegetables depends entirely on your preferences. Choose at least three or four to provide variety and more if you're serving a crowd.
- Fish and Shellfish. Choose firm fish like tuna, swordfish or salmon for fondue. Debone the fish if necessary and cut it into 1-inch cubes. Advertisement.
- Condiments. Your favorite store-bought sauce is a fine accompaniment to your fondue if you're pressed for time or uncertain of your cooking chops. Steak sauce, hoisin, barbecue sauce, teriyaki and honey mustard are all readily available.
- Hot Oil Fondue Menu Ideas. Choose side dishes that complement the fondue and provide a change from the deep-fried elements. Set out a basket of baguette slices and rolls, or play on the do-it-yourself theme with a loaf of pull-apart monkey bread.
- Fondue Prep. Cut the meat into pieces of about the same size, and season them with salt and pepper. Consider marinating the meat for two hours to tenderize it or brining the chicken to keep it moist while it's cooking.
- Tips. If you use metal skewers or fondue forks, do not eat the cooked food directly from the fork — the metal will be very hot. Make sure the skewers or forks are also covered on the end where it will be held.
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