1 1/2 c. fresh white mushrooms, thinly sliced
1 1/2 c. rare tenderloin or other tender roast beef, cut in matchstick pieces (1 1/2 inch long, 1/4 inch thick)
1 1/2 c. Emmenthaler, Gruyere, or Appenzeller Swiss cheese (or any combination) cut in matchstick pieces
3/4 c. chopped onion
3/4 c. sliced celery
1/2 c. sour cream
1/4 c. Hellmann's mayonnaise
Juice of 1/2 lemon (or more to taste)
1 tbsp. fresh parsley, chopped
1/2 tbsp. horseradish, drained
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. fresh cracked pepper
1 tbsp. chopped fresh dill or 1 tsp. dried dill weed

Prepare dressing by combining all ingredients, except the beef, mushrooms and cheese; mix well. Cover and chill dressing at least four hours or overnight. Slice mushrooms, beef and cheese; combine in a large mixing bowl and chill, covered. (Salad may be prepared 24 hours in advance to this point.)

Up to 2 hours before serving, combine beef mixture with dressing; toss well. Taste for seasonings, adding lemon juice, horseradish, mustard, salt and pepper to taste. Serve salad in red cabbage cups, garnished with capers, hard boiled egg wedges, and a sprig of parsley or dill.