beef fondue with dipping sauces

• beef sirloin or top round beef↗2 lbs

  cut in cubes

• vegetable oil↗4 cups
• onions↗2

  sliced

• olive oil↗1 dash
• horseradish sauce↗
• sour cream↗3⁄4 cup
• prepared horseradish↗3 tablespoons
• mustard↗1⁄2 teaspoon
• Worcestershire sauce↗1 teaspoon
• salt and pepper
• bernaise sauce
• egg yolks↗3
• butter↗1 cup

  melted

• white wine vinegar↗2 tablespoons
• water↗1 tablespoon
• salt and pepper
• teaspoon tarragon1
• teaspoon lemon juice↗1
• garlic butter
• cloves garlic, chopped↗2
• teaspoon chives, chopped1
• cup butter, softened↗1⁄2

Step-by-step instructions

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.