Recipe - Cold Steak Salad

1 pound Boneless sirloin
cut into One half inch cubes
One half cup Butter
Three fourths pound Mushrooms; cut or sliced up
1 pack Frozen artichoke hearts
9 oz, cooked and cooled
1 cup Finely minced celery
1 pt Small cherry tomatoes
2 tablespoon Chopped chives
2 tablespoon Chopped parsley
2 cup Salad dressing
see below
2 teaspoon Dijon mustard

ITALIAN SALAD DRESSING
2 One fourth cup Oil
Three fourths cup Wine vinegar
6 Shallots;finely chopped
1/3 cup Chopped parsley
1/3 cup Fresh dill weed
salt & freshly ground
black pepper
to taste
1/3 teaspoon Tabasco sauce

DRESSING: Combine all ingredients in a glass jar and shake. SALAD:In large
skillet over high heat, saute meat in butter, a few cubes at a time until
browned on all sides. Transfer to a large bowl and cool. Quickly saute
mushrooms in remaining butter and add to meat. Add artichoke hearts,
celery, tomatoes, chives and parsley. Mix lightly. Mix dressing with
mustard. Pour over salad, toss, cover and marinate overnight.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini