Fondue Bourguignonne

Fondue Bourguignonne

Sauces for dipping (3 or more, below)
Cooking oil
1-1/2 to 2 lbs beef tenderloin or sirloin, cut into 1-inch pieces

Prepare sauces and set aside until serving time.

Fill a metal fondue pot half full with oil. Heat oil to 375 F. Spear pieces of meat with dipping forks and plunge into hot oil, cooking until done as desired.

Dip cooked meat in desired sauce and transfer to plate. Place another piece of meat in hot oil to cook while eating cooked meat.

4 servings

Jiffy Sauces for Fondue Bourguignonne:

Onion-Chili: Combine ½ envelope (about 1-1/2 ounces) dry onion soup mix and ¾ cup boiling water in saucepan. Cover partially and cook 10 minutes. Adding gradually, mix in 1-1/2 tbsp flour mixed with 1/4 cup water. Bring to boiling, stirring constantly; cook until thickened. Remove from heat; mix in 2 tbsp chili sauce.

Onion-Horseradish: Blend ½ envelope (about 1-1/2 oz) dry onion soup mix, 1 tbsp milk, 2 tsp prepared horseradish, and desired amount of snipped parsley into 1 cup sour cream.

Horseradish: Blend 3 tbsp prepared horseradish, 1 tsp grated onion, and ½ tsp lemon juice with 1 cup mayonnaise.

Curry: Blend 1 tbsp curry powder, 1 tsp grated onion, and ½ tsp lemon juice with 1 cup mayonnaise.

Mustard: Blend 1 tbsp half-and-half cream with 1 cup mayonnaise and stir in prepared mustard to taste.

Caper: Mix 1 tbsp chopped capers and 1 cup bottled tartar sauce; blend in 1 tbsp half-and-half cream.

Bearnaise: Blend 1 tbsp parsley flakes, ½ tsp grated onion, ¼ tsp crushed tarragon, and 1 tsp tarragon vinegar into hollandaise sauce prepared from a mix according to package directions (or your own homemade version).

Barbecue: Blend prepared horseradish to taste with a bottled barbecue sauce.