'From the Frugal Gourmet by Jeff Smith. The steak is served warm with the
1-1/2 lbs round steak, cut into 1-1/4 inch cubes
1/4 cup sour cream
1 Tbsp sweet pickle relish
Juice of 1/2 lemon
1/8 tsp sugar
1/2 Tbsp Dijon-style mustard
2 eggs, hard boiled
2 tomatoes, cut into wedges
salt & pepper to taste
Fry the steak cubes over very high heat until done to your taste.
Mix the dressing.
Combine the dressing with the warm steak cubes and place on a
bed of lettuce for each serving.
Garnish with eggs and tomatoes.