left over roast beef
2 onions -- chopped
1 bell pepper, seeded and chopped
2 tomatoes, seeded and chopped
1/3 to 1/2 cup vinegar
1/2 cup olive oil
1/2 cup canola oil
2 tablespoons chopped -- parsley
1 teaspoon oregano
pinch cayenne pepper
sal and pepper -- to taste
1 tablespoon mustard
- Make dressing: stir together all the ingredients, except beef.
- Slice beef as thinly as possible.
- Place 1 layer of beef in the bottom of a rectangular pyrex. Top with some of the dressing.
- Keep alternating layers of beef and dressing. Ending with the dressing. Cover with Saran wrap and chill 12 hours.
- Will keep in the fridge for 1 week.
