Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Beef; cooked, cubed |
| ¾ cup | Pepper, green; chopped |
| 5 larges | Olives, stuffed; sliced |
| 10 \N | Onions, pickled; chopped |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Salt |
| ¼ teaspoon | Mustard, dry |
| 1 teaspoon | Dillweed |
| ½ cup | Mayonnaise |
| ¼ cup | Beer |
| 1 tablespoon | Lemon juice |
| \N \N | Onions, pickled |
| \N \N | Olives, stuffed |
Combine beef, green pepper, sliced olives, and chopped pickled onion; chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and lemon juice; mix well and add to meat mixture. Toss lightly. Chill at least 1 hour. Garnish with pickled onions and olives.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.