| 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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