===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 06-11-32 (55 19)             Number: 379
From: MORGANA #1 @13609*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Sauteed Steak Salad            Conf: (37) Home Cooki
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Serve this with crusty sourdough bread!!

    *******************************
    ***** Sauteed Steak Salad *****
    *******************************

    Categories: Salads          Beef            Liquor

    Calories     per serving:             Number of Servings:   4
    Fat grams    per serving:              Approx. Cook Time: 10
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       1        head  romaine lettuce
       1        bunch watercress
       1/2            English Cucumber
       1/4      cup   crumbled blue cheese (optional)
                      Red onion rings
                      Topping
       2        tbsp  vegetable oil
       2        tbsp  butter
       1        lb    sirloin steak, cut in bite size pieces
       1/4      cup   red wine
                      Vinagrette Dressing
       1/4      cup   cider or red wine vinegar
       1        tsp   granulated sugar
       1        tsp   dijon mustard
       1        clove garlic, minced
       1/2      tsp   salt
                      freshly ground pepper
       3/4      cup   corn oil

    DIRECTIONS  ------------------------------------------------------------

    Vinaigrette Dressing: In a small bowl, whisk together vinegar, sugar,
    mustard, garlic, salt and pepper to taste.  Gradually whisk in oil.
    Cover and refrigerate while preparing salad.

    Salad:  Wash and dry lettuce and watercress.  Tear lettuce into bite
    size pieces.  Remove coarse stems from watercress.  Cut cucumber in
    half lengthwise and slice.  In a salad bowl, combine lettuce,
    watercress and cucumber.  Drizzle with 1/2 cup of the dressing;
    sprinkle with blue cheese, if using, toss gently.

    Topping: In a large heavy skillet, heat oil and butter until sizzling;
    cook steak and mushrooms, stirring often, for 2 - 3 minutes, for med
    rare, or longer for welldone.  Stir in wine and immediately pour over
    salad.  Garnish with red onion rings and serve immediately.  Pass
    remaining dressing separately.

    Canadian Living Entertaining Cookbook Spring 1985

    *** Recipe Via Compu-Chef (tm) ***