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.

  • 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
  • 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.
  • 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.
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