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Roast Beef with Ham and Tomato Salad Recipe


2 pounds roast beef, cut into 1 inch cubes

1/2 cup mayonnaise

1/2 cup red wine vinegar

4 (1 ounce) jars tomato jam

1/3 cup olive oil

2 tablespoons chopped fresh parsley

3 teaspoons Worcestershire sauce

1 teaspoon white sugar

1 teaspoon garlic powder

2 teaspoons prepared horseradish

1 teaspoon dried parsley


Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, mix the mayonnaise, vinegar and tomatoes. Stirring occasionally, mix together the mayonnaise mixture and tomato jam. Mix in olive oil, salt, garlic powder and horseradish. Set aside.

Place roast beef cubes in a medium bowl. Set aside and cut meat into thin slices about 1 inch thick. Place atop meat slices, stuffing as desired.

Spread a thin layer of sliced meat into the bottom of a large glass dish. Sprinkle arranged slices snow with olives, if desired.

Flatten slices of roast beef with a fork, placing them over the slices of meat. Drizzle with tomato marinade, if desired. Garnish with parsley and serve.


BRG writes:

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This was pretty good but I made short cuts, so I won't make this one again. The recipe says to saute the carrot with the garlic in a couple of tablespoons of water, but I found that whisking the carrots and garlic separately would whisk the entire meal faster. Worth it though, ABORTED the light cream because my daughter specifically asked for it....WAITING ON THE RECIPE! Thought I might as well try this recipe as was and let you guys know what you think.
irikih writes:

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I really like this basic recipe! I butterflied my chicken, added garlic, and onion powder, and also broke down the cheese. So good. I loooove green beans, and this was a great compromise!