Beef and Onion Smorrebrod

• 8 teaspoons butter, softened
• 8 slices danish pumpernickel bread or 8 slices other rye bread, crusts removed
• Dijon mustard
• 8 thin slices rare roast beef (about 1/2 pound)
• 8 teaspoons sour cream
• 12 cup canned crisp-fried onion, crumbled
• 1 tomatoes (8 thin slices)
• 8 parsley or 8 watercress leaves, for garnish

1. Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
2. Spread each generously with mustard.
3. Place 1 slice roast beef on top of each, gathering or ruffling the slice so beef covers bread but does not extend over sides.
4. Top each beef slice with 1 teaspoon sour cream.
5. Sprinkle with crumbled onions, top with a tomato wedge.
6. Garnish with parsley or watercress.

butter, bread, mustard, beef, sour cream, onion, tomatoes, parsley

Taken from www.food.com/recipe/beef-and-onion-smorrebrod-427593 (may not work)