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Ingredients
- 1 lb Boneless sirloin cut into 1/2 inch cubes
- 1/2 c. Butter
- 3/4 lb Mushrooms,sliced
- 1 pkt Frzn artichoke hearts
- 9 ounce , cooked and cooled
- 1 c. Finely diced celery
- 1 pt Small cherry tomatoes
- 2 Tbsp. Minced chives
- 2 Tbsp. Minced parsley
- 2 c. Salad dressing see below
- 2 tsp Dijon mustard
- 2Â 1/4 c. Oil
- 3/4 c. Wine vinegar
- 6 x Shallots,finely minced
- 1/3 c. Minced parsley
- 1/3 c. Fresh dill weed salt & freshly grnd black pepper to taste
- 1/3 tsp Tabasco sauce
Directions
- DRESSING: Combine all ingredients in a glass jar and shake. SALAD:In large skillet over high heat, saute/fry meat in butter, a few cubes at a time till browned on all sides. Transfer to a large bowl and cold. Quickly saute/fry mushrooms in remaining butter and add in to meat. Add in artichoke hearts, celery, tomatoes, chives and parsley. Mix lightly. Mix dressing with mustard. Pour over salad, toss, cover and marinate overnight.
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