Recipe by CindiJ
This is great way to beat the heat and use up leftovers! My family (both sides) have made this staple for generations. I can still see my Grandma using the crank meat grinder to make hers. Mom always made hers with the grinding attachment on her mixer and I've done the same (have also made it with the food processor). While we used to make this when we had left over roast beef, I have used lesser cuts of roasts to make this spread which is a great inexpensive way to extend the food budget. We like to serve this on fresh soft bread with lettuce and tomato slices. *Note* Deli Roast Beef is NOT recommended for this recipe.
Top Review by ccasharon
This is the same recipe my mother always used to use up the leftover roast beef and I make it too. My family has always liked it. I did not know there was a written recipe for this! Thank you.
- 1 lb cooked beef
- 1⁄4 cup onion, coarsely chopped
- 1⁄4 cup celery, coarsely chopped
- 1⁄2 cup sweet pickle
- 2 -3 hard-boiled eggs
- 1⁄2-1 cup mayonnaise
- pickle juice, to taste
- 1⁄2 teaspoon onion powder
- 1⁄8 teaspoon pepper
- 1⁄4 teaspoon salt (to taste)
Directions See How It's Made
- Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
- Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
- Serve as a spread for crackers or melba rounds for sandwiches.
- You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
- Makes enough for 6 to 8 sandwiches.
- Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.