LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/1593/
Beef-And-Mushroom Salad
Yield: 4 servings
Ingredients
| 1 1/2 |
lbs. |
sirloin steak, 1-1/2 inches thick
|
|
|
| 1 |
jar |
(4 1/2 oz.) sliced mushrooms, drained
|
|
|
| 1 |
|
medium green pepper, sliced into thin rings
|
|
|
| 1/3 |
cup |
red wine vinegar
|
|
|
| 1/4 |
cup |
salad oil
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
onion powder
|
|
|
| 1/2 |
teaspoon |
Worcestershire sauce
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1/4 |
teaspoon |
tarragon leaves
|
|
|
| 2 |
cloves |
garlic, crushed
|
|
|
|
|
Crisp lettuce cups
|
|
|
|
|
Cherry tomatoes
|
|
|
Directions:
Set oven to control at broil and/or 550 F. Place top of steak 3 to 4 inches from heat. Broil until medium, about 15 minutes per side; cool. Cut steak into 3/8-inch strips. Arrange in baking dish, 13 1/2x9x2 inches. Layer mushroom over meat; top with pepper rings. Combine vinegar, oil and seasonings; pour over meat and vegetables. Cover; refrigerate at least 3 hours, spooning marinade over vegetables occasionally. With a slotted spoon, remove vegetables to lettuce cups. Arrange strips of meat beside vegetables; garnish with tomatoes.
Source: Betty Crocker Cookbook
Please note that some ingredients and brands may not be available in every store.
LVD Plaza Recipes
https://www.lvdplaza.com/Recipes/Detail/1593/