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Beef and Chicken Fondue

beef and chicken fondue Entree
Beef and Chicken Fondue
  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 24
  • Servings 8

Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.

Updated May 7, 2009
Progresso Broth
Make with
Progresso Broth

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

Steps

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  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving with Creamy Cucumber Sauce
Calories
400
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
13g
66%
Trans Fat
1/2g
Cholesterol
125mg
42%
Sodium
1870mg
78%
Potassium
920mg
26%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
5g
Protein
35g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
20%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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