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Beef Salad

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CATEGORY CUISINE TAG YIELD
Salad 8 Servings

INGREDIENTS

2 lb Round steak; 3/4 to 1 inch thick
1 c Salad oil (part olive oil if desired)
1/3 c Red wine vinegar
1/2 tb Tarragon leaves
1 ts Salt
3/4 ts Sugar
1/2 ts Dry mustard
1/2 ts Ground pepper
1/4 ts Garlic powder
2 Red onions; diced
1/2 lb Fresh mushrooms; sliced
2 tb Capers (optional)
2 ts Freeze dried pink peppercorns (optional)
Fresh parsley

INSTRUCTIONS

Broil steak for 3 to 4 minutes on each side, cooking just to rare. Cool
slightly. Using a very sharp knife, slice into thin strips 2 to 3 inches
long. Combine dressing ingredients. Add beef strips, onions and mushrooms.
Cover and refrigerate overnight. To serve, arrange lettuce on a large
platter or on individual plates. Drain steak mixture and add capers and
peppercorns. Place on leaves. Sprinkle lightly with parsley. Yield: 8 to 10
servings.
SHEILA FOSTER ANTHONY
(MRS. BERYL, JR.) WASHINGTON, DC
MUST MAKE A DAY IN ADVANCE!
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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