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Ingredients

: AÏOLI DIP

1/2: cup mayonnaise

1: large garlic clove, minced

3: tablespoons olive oil

1/4: teaspoon salt

: CURRY DIP

3/4: cup mayonnaise

1: teaspoon lemon juice

2: teaspoons curry powder

1/8: teaspoon ground ginger

: HORSERADISH SAUCE

1/3: cup mayonnaise

1/3: cup sour cream

1: tablespoon prepared horseradish

1: tablespoon Dijon mustard

: STEAK SAUCE

1/2: cup ketchup

2: tablespoons Worcestershire sauce

1/2: teaspoon garlic salt

: FONDUE

1: quart (4 cups) peanut oil

1: (3-lb.) beef tenderloin or boneless beef top sirloin steak, cut into 1 1/2-inch cubes

1: (8-oz.) pkg. fresh whole mushrooms

Directions

1 To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.

2 To prepare curry dip, in small bowl, combine all ingredients; blend well.

3 To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.

4 To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.

5 At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.

6 Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces.

Nutrition Information

Recipe Step Photos

1 To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.
2 To prepare curry dip, in small bowl, combine all ingredients; blend well.
3 To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.
4 To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.
5 At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.
6 Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces.

Beef Fondue and Dipping Sauces

Ingredients

Directions

Notes

Notes

Tips

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

% Daily Value

% Daily Value*:

Exchanges:

Carbohydrate Choice

Recipe Step Photos