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. MORE+ LESS-

By Pillsbury Kitchens

May 7, 2009

Creamy Cucumber Sauce

packages (3 oz) cream cheese, softened

cups sour cream

1/4

cup milk

cup finely chopped peeled cucumber

tablespoons finely chopped onion

1/2

teaspoon salt

lb boneless beef sirloin steak

lb boneless skinless chicken breasts

Lettuce

package (8-oz size) whole fresh white mushrooms

medium bell peppers (any color), cut into 1-inch pieces

medium carrots, cut into 1/4-inch slices

cups small fresh broccoli florets (about 24)

cans (14 oz each) chicken broth

cans (14 oz) beef broth

cloves garlic, peeled

teaspoons parsley flakes

teaspoons dried thyme leaves

1/2

teaspoon salt

1/2

teaspoon pepper

Barbecue sauce

Horseradish sauce

Sweet-and-sour sauce

Teriyaki sauce

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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.