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.

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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 24
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

A lettuce-lined platter serves as an attractive way to serve the raw chicken and beef. Discard the lettuce leaves when the meal is over.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving with Creamy Cucumber Sauce
Calories
400
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
125mg
125%;
Sodium
1870mg
1870%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
45%;
Calcium
15%;
Iron
20%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.