Prep 5 mins
Cook 0 mins
This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).
- 1 lb cooked beef, cubed (I like to use leftover eye of round)
- 1 cup sour cream
- 1 small red onion, coarsely chopped
- 3⁄4 teaspoon salt
- 1 1⁄2 tablespoons lemon juice
- 1 tablespoon horseradish (or more to taste)
- 1 dash pepper
- Mix all ingredients together and refrigerate at least 24 hours.
- Serve atop lettuce leaf or spoon onto toasted onion roll.
Sometimes simplicity is best, and this is one of those times! I made this a while back and it's one of those old recipes that can't be improved upon, it's excellent. I made as posted with reduced fat sour cream - thanks for posting, MamaJ, I love it!
This was excellent. Unfortunately, my meat is "aging" and it was a tough roast (cooked it waaaay too long), so next time, I will use a "young" roast that's not overdone. I followed the recipe precisely as written, and will do so again. I think a roast will be totally dedicated to this salad, and not just a way to use left over meat. Thanks
MamaJ, this is delicious!! I used for sandwiches. Just love using leftovers for a meal and this will go into my collection. I used sour cream with chives and omitted the red onion. And b/c DH does not like horseradish I used mustard instead. Thanks MamaJ for sharing. Made for ZWT4.