Fruity lamb's lettuce with roast beef and mushrooms

Ingredients for 6 servings:

• 12 slices of roast beef (80 g each)
• 1 tsp orange marmalade
• salt and pepper
• 6 tbsp red wine vinegar
• 3 tbsp instant meat broth
• 4 tbsp walnut oil
• 3 tbsp rapeseed oil
• 200 g mushrooms
• 2 tbsp butter
• 1 onion(s), red
• 40 g horseradish
• 200 g lamb’s lettuce

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes

ideal as a starter for guests

Marinate the roast beef in a sauce made from orange marmalade, salt, pepper, 4 tablespoons of vinegar, broth, 2 tablespoons of walnut oil, and 2 tablespoons of rapeseed oil. Clean the mushrooms, slice them, and fry them in hot butter, seasoning with salt and pepper. Peel and finely dice the onion. Peel and finely grate the horseradish. Remove the meat from the marinade, then add the remaining vinegar and oil and mix to a creamy salad dressing. Add the onions and grated horseradish. Wash the lamb’s lettuce thoroughly. Serve the cleaned salad with the mushrooms and roast beef slices. Drizzle with the marinade and garnish with horseradish shavings, if desired. Tip: If you don’t like beef, you can also serve the salad with cold chicken breast or cold roast pork. A delicious dressing for the salad is made from 4 tablespoons of cream, 1 teaspoon of orange juice, 1 teaspoon of lemon juice, 1/2 teaspoon of oil, salt, pepper, and a crushed garlic clove. Mix everything thoroughly.