Chinese Fondue
From: Marielle, Quebec, Quebec, Canada
Comments: Beef is usually cut from the eye of the round - even though it is the toughest part of the beef, it will be very tender as it is very thinly cut and will not cook for long.
Each slice of beef can be rolled for easier serving.
You might want to try using 1 [35-ounce / 990-mL] can original, beef-onion or red wine fondue broth instead of using onion soup and beef consomme concentrates.
Even though Cognac, garlic and curry sauces are enough, you can serve this fondue along with all 6 sauces, preferably made with real mayonnaise, into separate small bowls: Cognac, garlic, curry, green onion, mustard chive and tarragon sauces.
Serve along with a potato salad, a carrot sald, pickled mushrooms and a green salad.
IngredientsPreparation
  • 1/2 to 3/4 pound / 227 to 340 g [per serving] very thinly sliced beef [almost paper thin]; ask your butcher in advance if necessary, as beef must be partly frozen for him to be able to cut it that thin
Broth
  • 2 [10-ounce / 284-mL each] cans onion soup concentrate
  • 1 [10-ounce / 284-mL] can beef consomme concentrate
Sauces

Cognac Sauce [light pink]
  • 3/4 cup [190 mL] real mayonnaise or salad dressing
  • 1/4 cup [60 mL] ketchup
  • 1 teaspoon [5 mL] Cognac
Garlic Sauce
  • 3/4 cup [190 mL] real mayonnaise or salad dressing
  • 4 to 6 cloves garlic, crushed
Curry Sauce
  • 3/4 cup [190 mL] real mayonnaise or salad dressing
  • 2 teaspoons [10 mL] curry powder

Green Onion Sauce

  • 3/4 cup [190 mL] real mayonnaise or salad dressing
  • 2 tablespoons [30 mL] minced green onion

Mustard Chive Sauce

  • 3/4 cup [190 mL] real mayonnaise or salad dressing
  • 2 tablespoons [30 mL] minced chives
  • Hint of mustard

Tarragon Sauce

  • 3/4 cup [190 mL] real mayonnaise or salad dressing
  • 2 teaspoons [10 mL] tarragon
Broth
  • Pour onion soup and beef consomme concentrates into a saucepan.
  • Do not add any water.
  • Just before serving, bring mixture to a boil over high heat.
  • Pour into a metal fondue pot and transfer fondue pot over a burner onto the table.
  • Serve, along with beef and sauces.
Sauces
  • All sauces should be mixed a few hours before serving for flavors to blend.
  • Keep sauces refrigerated until ready to serve.
Cognac Sauce [light pink]
  • Well mix together real mayonnaise or salad dressing, ketchup and Cognac.
Curry Sauce
  • Well mix together real mayonnaise or salad dressing and curry powder.
Garlic Sauce
  • Well mix together real mayonnaise or salad dressing and crushed garlic.
Green Onion Sauce
  • Well mix together real mayonnaise or salad dressing and minced green onion.

Mustard Chive Sauce

  • Well mix together real mayonnaise or salad dressing, minced chives and mustard.
Tarragon Sauce
  • Mix together real mayonnaise or salad dressing and tarragon.