Orchard Markets Recipes
https://www.theorchardmarkets.com/Recipes/Detail/1593/
Beef-And-Mushroom Salad
Yield: 4 servings
Ingredients
| 1 1/2 | lbs. | sirloin steak, 1-1/2 inches thick | |
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| 1 | jar | (4 1/2 oz.) sliced mushrooms, drained | |
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| 1 | medium green pepper, sliced into thin rings | ||
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| 1/3 | cup | red wine vinegar | |
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| 1/4 | cup | salad oil | |
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| 1 | teaspoon | salt | |
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| 1/2 | teaspoon | onion powder | |
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| 1/2 | teaspoon | Worcestershire sauce | |
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| 1/4 | teaspoon | pepper | |
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| 1/4 | teaspoon | tarragon leaves | |
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| 2 | cloves | garlic, crushed | |
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| Crisp lettuce cups | |||
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| Cherry tomatoes | |||
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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.
Orchard Markets Recipes
https://www.theorchardmarkets.com/Recipes/Detail/1593/
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