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Beef And Mushroom Salad

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  Sirloin steak 1 1⁄2 Pound (1 /2 Inches Thick)
  Sliced mushrooms 4 1⁄2 Ounce, drained (1 Jar)
  Green pepper 1 Medium, sliced into thin rings
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Onion salt 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tarragon leaves 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Crisp lettuce cups 4
  Cherry tomatoes 1⁄4 Cup (4 tbs)

Set oven control at broil and/or 550°.
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 1/2 x 9 x 2 inches.
Layer mushrooms 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1959 Calories from Fat 1279

% Daily Value*

Total Fat 143 g220%

Saturated Fat 37.6 g188.1%

Trans Fat 1 g

Cholesterol 319.7 mg106.6%

Sodium 3120.2 mg130%

Total Carbohydrates 18 g5.9%

Dietary Fiber 4.8 g19.3%

Sugars 6.7 g

Protein 142 g284.8%

Vitamin A 185.1% Vitamin C 258.5%

Calcium 26.9% Iron 70.1%

*Based on a 2000 Calorie diet

Beef And Mushroom Salad Recipe