Roast Beef Salad

Roast Beef Salad

From the kitchen of my (tauna's) Grandma Virginia Falconer 

 INGREDIENTS:  

• 1/2 lb grass-finished roast beef 
• 6 large farm-fresh free-range eggs (hard-cooked & peeled)
• 5-6 tablespoons mayonnaise (more or less to desired sandwich spread consistency)
• 1 tablespoon mustard 
• 1 tablespoon finely chopped pickles
• Salt and pepper if desired

DIRECTIONS:  

Cook the beef in slow cooker. Reserve drippings. Grind beef in food processor or meat grinder. Put in large bowl. Grind the eggs in the same fashion and mix with meat. Add remaining ingredients. Mix thoroughly. This is an excellent picnic or lunch box meal. Serve alone or with crackers, chips, or bread. After the drippings cool in frig, remove hardened fat, freeze remaining broth for soups and casseroles. Makes about 8-10 sandwiches.

Substitute a can of tuna or 1/2 lb of ground chicken.  I've tried this with lamb roast and turkey, and for whatever reason, it just doesn't taste quite right.