beef fondue with dipping sauces

Ingredients

• 2 lbs beef sirloin or top round beef, cut in cubes
• 4 cups vegetable oil
• 2 onions, sliced
• 1 dash olive oil

horseradish sauce

• 3/4 cup sour cream
• 3 tablespoons prepared horseradish
• 1/2 teaspoon mustard
• 1 teaspoon Worcestershire sauce
• salt and pepper

bernaise sauce

• 3 egg yolks
• 1 cup butter, melted
• 2 tablespoons white wine vinegar
• 1 tablespoon water
• salt and pepper
• 1 teaspoon tarragon
• 1 teaspoon lemon juice

garlic butter

• 2 cloves garlic, chopped
• 1 teaspoon chives, chopped
• 1/2 cup butter, softened

Directions

1. 1

   layer onions, beef, onions, drizzle with oil, refrigerate overnight.

2. 2

   heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.

3. 3

   for horseradish sauce, mix all ingredients, refrigerate.

4. 4

   for garlic butter, mix all ingredients, refrigerate.

5. 5

   for bernaise sauce: combine vinegar, water and pepper in double boiler.

6. 6

   add egg yolks, stir constantly.

7. 7

   slowly add butter, stirring as it thickens.

8. 8

   add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.