Back to Recipe Menu

Leftover beef salad


  • To make the dressing, whisk up the mustard, garlic, vinegar and seasonings until well combined. 
  • Then add the oil, little by little, continually whisking. Set aside. 
  • Put the red onion and mushrooms in a large bowl and toss with half of the dressing. 
  • Trim off any fat from the meat and cut into strips. Then add to the salad, together with the remaining dressing, chives and sour cream. Mix well. 
  • Serve with a sprinkling of fresh herbs on top and good crusty bread on the side.


  • 1 heaped tspn Dijon mustard
  • 1 garlic clove, crushed
  • 1 tbsp white wine vinegar
  • sea salt & freshly ground pepper
  • ¾ cup vegetable oil
  • 1 red onion, finely sliced
  • 6-8 button mushrooms, finely sliced
  • leftover steaks or roast beef
  • 2 tbsp snipped chives
  • ½ cup sour cream
  • a handful of fresh mini herbs




Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm