|Beef tenderloin||1 1⁄2 Pound, trimmed and cut into 1-inch cubes|
|Red wine vinegar||2⁄3 Cup (10.67 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Onion||1 Medium, sliced|
|Garlic clove||1 Small, minced|
|Dry mustard||1⁄2 Teaspoon|
|Refrigerated crescent rolls||16 Ounce (Two 8 Ounce Each Packages, 16 Rolls)|
|Canned liverwurst spread||4 3⁄4 Ounce (1 Can)|
|Cooking oil||1 Tablespoon|
In skillet cook meat, uncovered, over medium-high heat till medium done, about 12 minutes; turn occasionally.
In large bowl, mix vinegar, catsup, 1/3 cup water, soy sauce, onion, garlic, and mustard; add meat.
Cover and chill overnight; stir occasionally.
Drain meat; reserve marinade.
For each package of rolls, separate dough into 4 rectangles; pinch together well along perforations.
Spead liverwurst on dough to within 1/4 inch of edges.
Cut each rectangle into fourths.
Place a meat cube on each quarter of dough; fold dough over meat.
Repeat for remaining dough.
(If desired, refrigerate for 2 to 4 hours; remove from refrigerator and let stand at room temperature 1/2 hour before cooking.) Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat to 375°.
Add 1 teaspoon salt; transfer to fondue burner.
Using fondue fork, cook meat in hot oil 2 to 2 1/2 minutes.
Meanwhile, drain reserved marinade.
Heat; use for dipping.