More Beef Fondue Recipes

Dipping something in something to cook something is a recurring theme. The original beef recipes in this folder started here, with Boeuf Fondue Bourguignonne.

So we covered fondue bourguignonne, which is dipping meat in oil. And we know about cheese fondue, dipping bread and vegetables in cheese. Chocolate fondue warms the fruit it coats, if it doesn’t quite cook it. But the Swiss aren’t the only dippers. In Italy, bagna cauda has vegetables being dipped in an oil that’s been mixed with garlic, herbs and other seasonings to flavor them while lightly cooking them, and in Japanese cuisine, shabu-shabu cooks thin pieces of meat in dashi. So there’s something about this process that we keep recreating, which suggests to me there are recipes of this nature yet to discover.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

More Beef Fondue Recipes

Some recipes use chicken broth for cooking instead of oil. Heat to boiling point before putting in fondue pot. Cook meat one to three minutes depending on taste. Serve with potato chips, salad, etc.

This recipe uses top sirloin or cubes of beef kabobs for the following dish.

2 lbs. beef
2 cups cooking oil
salt and pepper

Cook and serve with the following sauces:

Horseradish Sour Cream Sauce:

One cup commercial sour cream
3 Tbsp. prepared drained horseraidsh
1 tsp. vinegar or lemon juice
Dash pepper
1 tsp. grated onion

Garlic Butter Sauce:

One cup soft butter
2 cloves garlic, put through a press
Whip butter till fluffy; stir in garlic.

Chill if fixed ahead. Let come to room temperature before serving.

Red Sauce:

One eight ounce can seasoned tomato sauce
One-third cup steak sauce
2 Tbsp. brown sugar
2 Tbsp. cooking oil

Combine ingredients. Heat to boiling. Serve hot.

Canned steak sauce with mushrooms or Green Goddess or blue cheese salad dressing may be used.

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