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Beef and Tomato Salad with Caper Dressing
  • 225g (8oz) lean beef steaks, cut into thin strips
  • 1 x 5 ml (1 tsp) oil and 1 clove garlic, sliced
  • 75g (3oz) mixed salad leaves
  • 4 large tomatoes, sliced
  • 2 x 15 ml sp (2 tbls) capers
  • 1 x 15 ml sp (1 tbls) fresh basil
Dressing:
  • 1 x 15ml sp (1 tbls) tomato puree
  • 1 x 15ml sp (1 tbls) fresh basil, chopped
  • 1 x 15ml sp (1 tbls) tomato ketchup
  • 1 x 15ml sp (1 tbls) olive oil
  • 1 x 15ml sp (1 tbls) caper brine
In a large bowl arrange the salad leaves with the tomatoes, capers and basil. Mix all of the dressing ingredients. Heat the oil in a non-stick wok or saucepan, stir-fry the meat and garlic for 4-6 minutes until browned and cooked. Spoon the meat over the salad and drizzle over the dressing. Serve immediately with crusty bread.
Serves 2

Recipe from Scottish Meat Council

© 2006 HG Stratton - Master Butchers