Beef Arbuckle Salad


1/2 to 3/4 pound leftover cooked roast beef, cut in strips
2 tablespoons fresh lemon juice
2 tablespoons minced onion
1-1/2 cups sour cream
1 garlic clove, minced
2 teaspoons Dijon-style prepared mustard
Salt and pepper to taste
4 to 6 ripe beefsteak tomatoes, sliced


In a large bowl, combine the beef with the lemon juice, onion, sour cream, garlic, mustard, and salt and pepper. Arrange the tomatoes on a large serving platter and spoon the beef mixture on top.


4 to 6 servings

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