Maple Beef Fondue |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup/125 ml maple syrup (the real stuff, not "maple-flavored"!) | 1 tbsp/15 ml chili sauce | 1 tbsp/15 ml Worcestershire sauce |
| 1 tbsp/15 ml red wine vinegar | 1 tbsp/15 ml dried onion flakes | 1/2 tsp/2 ml dry mustard |
| salt and freshly ground black pepper to taste | 1 lb/500g beef tenderloin, thinly sliced and cut into 1-inch (2.5 cm) strips | oil for fondue |
| 1 | In a small saucepan over medium-low heat, combine maple syrup, chili sauce, Worcestershire, vinegar, onion flakes, mustard, salt and pepper. Bring to a boil and cook, stirring occasionally, for 2 minutes or until thickened. Remove from heat and set aside to cool to lukewarm. |
| 2 | In a shallow casserole, pour marinade over beef, tossing to coat well. Cover and refrigerate for at least 1 hour. |
| 3 | In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 4 | Spear beef with fondue fork and fondue 1 to 2 minutes or until cooked to desired doneness. |