Recipe - Beef Salad

2 pound Round steak; Three fourths to 1 inch
thick
1 cup Salad oil (part olive oil if
desired)
1/3 cup Red wine vinegar
One half tablespoon Tarragon leaves
1 teaspoon Salt
Three fourths teaspoon Sugar
One half teaspoon Dry mustard
One half teaspoon Ground pepper
One fourth teaspoon Garlic powder
2 Red onions; minced
One half pound Fresh mushrooms; cut or sliced up
2 tablespoon Capers (optional)
2 teaspoon Freeze dried pink
peppercorns (optional)
Fresh parsley

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.