1/4 c. red wine vinegar
1/4 c. water
2 tbsp. lemon juice
2 tbsp. sugar
1/4 tsp. dill weed
1/2 tsp. salt
Pepper to taste
3 c. (12 oz.) roast beef, cut in thin strips
1 sm. onion, thinly sliced
1 head Romaine lettuce
1 c. sour cream
Artichoke hearts
Tomato wedges

Simmer the wine vinegar, water, lemon juice, sugar, dill weed, salt and pepper for 15 minutes. Cool. Combine with beef and onion and chill several hours or overnight. Drain, saving the marinade. Break up lettuce and place in a large bowl. Top with beef and onion. Combine sour cream and reserved marinade. Toss with lettuce and beef. Garnish with artichoke hearts and tomato wedges. Can also serve the marinated beef as an appetizer with the sour cream marinade mixture as a dip for it.