If you can't hover over the table all night to explain, make a little nametag for this yummy appetizer, otherwise many guests will pass it up, thinking it's herring in sour cream. Serve on strips of buttered toast, or cocktail size pumpernickel or rye.
Cut 1 1/2 c. leftover steak or roast beef ( a bit rare preferred) into thin strips about 1 1/2" long, like the beef stir-fry strips, which you can buy and cook for this dish if you're not using leftover meat.. If slicing, cut against the grain. Mix 2 TB lemon juice with 3/4 c. sour cream, 1/4 c. "real" mayonnaise, 1/4 tsp hot sauce, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic salt, and 2 chopped green onions, some tops included. Mix thoroughly, then add steak strips. Chill well in a covered bowl, preferably 6 hours. Serve sprinkled with paprika and some chopped green onion tops or chopped chives. And that little label!
Cut 1 1/2 c. leftover steak or roast beef ( a bit rare preferred) into thin strips about 1 1/2" long, like the beef stir-fry strips, which you can buy and cook for this dish if you're not using leftover meat.. If slicing, cut against the grain. Mix 2 TB lemon juice with 3/4 c. sour cream, 1/4 c. "real" mayonnaise, 1/4 tsp hot sauce, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic salt, and 2 chopped green onions, some tops included. Mix thoroughly, then add steak strips. Chill well in a covered bowl, preferably 6 hours. Serve sprinkled with paprika and some chopped green onion tops or chopped chives. And that little label!
