Beef Tenderloin, Chicken & Vegetable Fondue in Broth


Cut meat into strips and toss with salt & pepper.

Blanche vegetables.


Fondue Broth

2 bay leaves

2 garlic coves, minced

2 tsp dried parsley

2 tsp fresh ground pepper

2 (10.5 oz) cans beef broth

1 cup dry white wine

2 cups water

1 pkg French Onion Soup Mix


Mix all ingredients and simmer 1 hour.

Bring broth to boil & put in fondue pot.

Dip thinly sliced beef & chicken into broth to cook.

Dip into sauces.




Cucumber Sauce

1/2 - 1 cucumber peeled & chopped

6 garlic cloves (to taste) - pressed

12 oz Sour Cream

6 oz Plain yogurt

Salt & Pepper to taste


Horseradish Sauce

12 oz Sour Cream

3 T horseradish

1 T chopped onion

1 tsp vinegar

1/2 tsp salt


Spicy Mustard Sauce

8 oz Sour Cream

4 oz Plain yogurt

Spicy Mustard to taste

1 garlic cove, minced

Salt & Pepper to taste