Beef Fondue With Dipping Sauces

• 2 lbs beef sirloin or 2 lbs 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

1. layer onions, beef, onions, drizzle with oil, refrigerate overnight.
2. heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking.
3. for horseradish sauce, mix all ingredients, refrigerate.
4. for garlic butter, mix all ingredients, refrigerate.
5. for bernaise sauce: combine vinegar, water and pepper in double boiler.
6. add egg yolks, stir constantly.
7. slowly add butter, stirring as it thickens.
8. add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.

beef sirloin, vegetable oil, onions, olive oil, horseradish sauce, sour cream, horseradish, mustard, worcestershire sauce, salt, bernaise sauce, egg yolks, butter, white wine vinegar, water, salt, tarragon, lemon juice, garlic butter, garlic, chives, butter

Taken from www.food.com/recipe/beef-fondue-with-dipping-sauces-49943 (may not work)