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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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Found in an old TOH Ingredients:
3/4 cup soy sauce |
1/4 cup worcestershire sauce |
2 garlic cloves, minced |
2 1/2 lbs beef tenderloin, cut into 1-inch cubes |
2 1/2 lbs pork tenderloin, cut into 1-inch cubes |
1 cup sour cream |
3 tablespoons prepared horseradish |
1 tablespoon chopped onion |
1 teaspoon vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (8 ounce) can tomato sauce |
1/3 cup steak sauce |
2 tablespoons brown sugar |
6 -9 cups vegetable oil |
Directions:
1. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic; add meat.
2. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
3. Meanwhile, in a small bowl, combine horseradish sauce ingredients; cover and refrigerate.
4. In another bowl, combine the tomato sauce, steak sauce and brown sugar; cover and refrigerate.
5. Drain and discard marinade. Pat meat dry with paper towels. using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°.
6. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with the horseradish and barbecue sauces.
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