RECIPE TAGS:

  • PREP: 0 hr(s). 15 min / Total: 0 hr(s). 30 min
  • PHOTOS: 1 Add your photo
  • Servings: 8

Courtesy of:kraft

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Make It

  • Combine broth, soy sauce, sherry, ginger and onions in medium saucepan or fondue pot. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. Meanwhile, mix mayonnaise and dressing; set aside. Cut steak into 1/8-inch-thick slices and mushrooms into 1/4-inch-thick slices. Arrange on platter.

  • Transfer hot broth to fondue pot if not already in fondue pot; place over heat source. Return broth to boil. Insert meat and mushrooms on fondue sticks; place in hot broth mixture. Cook 3 to 4 min. or until meat is cooked through and mushrooms are tender, adjusting heat as necessary for the broth to maintain a constant low rolling boil.

  • Serve with the mayonnaise mixture.

Kraft Kitchen Tips

  • TANGY AIOLI DIPPING SAUCE

    Mix 1 cup Kraft Mayo Real Mayonnaise, 1 Tbsp. chopped capers, 1/2 tsp. chopped fresh tarragon and 1 minced clove garlic.

  • CREAMY DIJON DIPPING SAUCE

    Mix 1 cup Kraft Mayo Real Mayonnaise and 2 Tbsp. Dijon mustard

  • CHILI LIME DIPPING SAUCE

    Mix 1 cup Kraft Mayo Real Mayonnaise with the juice and grated peel of 1 lime and 1/4 tsp. crushed red pepper.

  • CURRY DIPPING SAUCE

    Mix 1 cup Kraft Mayo Real Mayonnaise and 1-1/2 tsp. curry powder.

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Servings

Makes 8 servings, 1/8th recipe (280 g) each.

Nutrition Info

Serving Size 1/8 th recipe (280 g)

AMOUNT PER SERVING
Calories360
Calories From Fat279
Total Fat 31g
Saturated Fat 7g
Cholesterol 50mg
Sodium 410mg
Total Carbohydrates 4g
Dietary Fiber 1g
Sugars
Protein 17g
Vitamin A0%
Vitamin C0%
Calcium2%
Iron10%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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