The beef and pork for this fondue is marinated for hours before the dinner guests arrive. It is served with homemade horseradish sauce and barbecue sauce. You can substitute these with your own favourite meat sauces.
180ml soy sauce
60ml Worcestershire sauce
2 cloves garlic, crushed
1kg beef fillet, cut into 2.5cm cubes
1kg pork fillet, cut into 2.5cm cubes
1 cup (250g) sour cream
3 tablespoons prepared horseradish from a jar
1 tablespoon onion, diced
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup (225g) tomato pasta sauce
80ml steak sauce such as HP sauce or A1 sauce
2 tablespoons brown sugar
2 litres vegetable oil
500ml to 750ml oil per fondue pots
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Mix soy sauce, Worcestershire sauce and garlic in a large, sealable bag and add the meat. Seal bag and swish meat in it back and forth so it is evenly covered. Marinate for 4 hours, turning from time to time.
In the meantime in a small bowl, mix the ingredients for the horseradish sauce. Cover and cool.
In another bowl, mix the tomato sauce, brown sauce and brown sugar. Cover and cool.
Remove meat from the marinade and pour the marinade away. Dry the meat with paper towel.
Use one fondue pot for every 6 people. Pour oil into each pot and heat to 180 degrees C. Skewer the meat with fondue forks. Everyone can have his meat cooked the way he or she likes it. Serve the two sauces separately.