Ingredients

• Step 1
• 16 oz. Medium cooked lean roast beef cut julienne
• 4 oz. sliced mushrooms
• 1/2 cup green pepper cut julienne
• 1/2 cup celery cut julienne
• 1/4 cup sliced pimentos
• 2 hard boiled eggs cut in half and julienne
• Step 2 - Make a Marinade of:
• 1/2 cup red wine
• 1/2 cup tarragon or apple cider vinegar
• A bouquet garni of dry tarragon leaves
• 2 Tablespoons worcestershire sauce
• 1/2 Teaspoon Black pepper
• 1/2 Teaspoon salt
• 1/2 Teaspoon M.S.G. (Accent)
• 1 Teaspoon French Mustard
• Step 3 - Stroganoff Salad Dressing
• 1 cup sour cream
• 1 cup whipped cream
• 1 Tablespoon horseradish
• 1/2 Teaspoon lemon juice
• 1/2 Teaspoon worcestershire sauce
• Pinch of salt
• Pinch of M.S.G.

Method

1. Mix all ingredients in Step 2 together. Then add Step 1. Let marinate for 24 hours.
2. Blend all ingredients in Step 3 together with a wooden spoon.
3. Step 4 - To Serve:
4. Garnish bottom of plate with head lettuce leaves and a piece of rye toast rubbed with garlic. Shred lettuce and place down on center of plate. Lift the marinated beef mixture from the marinade and place about 5 oz. of dressing on top of beef. Garnish with green pepper ring on top of dressing, 1/2 tomato cut in four, 1 hard boiled egg cut in two, 4 cucumber slices, 1 black olive inside green pepper and 1 artichoke heart cut in 2.