"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Classis Beef Fondue with Sour Cream and Horseradish Sauce Recipe

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This recipe for Classis Beef Fondue with Sour Cream and Horseradish Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fondue Cookbook
Added: Tuesday, October 28, 2008


3/4 c. sour cream
2 tbsp. prepared horseradish
1 whole scallion, white and green parts, finely chopped
1 tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground pepper

Vegetable shortening for deep frying
2 lb. beef tenderloin, well trimmed, cut into 3/4 in. cubes

For sauce: combine the sour cream, horseradish, scallion, lemon juice, salt, and pepper in a small bowl. Cover and let stand at room temperature for 1 hour for the flavors to blend. The sauce can be prepared up to 1 day ahead, covered and refrigerated. Serve at room temperature.
Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until a deep frying thermometer reads 375. Transfer the pot to a fondue burner with a high flame.
Allow guests to cook their meat to their own taste. Serve with the horseradish sauce, along with any additional sauces.




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