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Beef salad

Beef salad

Boil the potatoes and carrots. When they are ready, cut them into small cubes.

Cucumbers and pickles are cut into small cubes and drained of juice.

Next, we mix all this with peas, salt and mayonnaise.

We put on the plate, dress with mayonnaise and decorate according to everyone's pleasure.


The best beef salad recipe

Although the name indicates a French culinary influence (beef means beef), beef salad is actually of Russian origin. It was originally called a Russian salad or Olivier, after the Chef who invented it: the Belgian Lucien Olivier, who worked at a restaurant in Moscow. He used more special ingredients, such as lobster or crayfish, but the recipe was adapted to contain cheaper ingredients, accessible to anyone.

Currently, it is one of the most popular Romanian traditional dishes. It is served on many special occasions, such as Christmas, New Year's Eve or Easter, but you can prepare it whenever you want.

In the original recipe, of course, beef is used, but many people replace it with chicken or turkey breast. There are also vegetarian (no meat) or vegan / fasting options (no meat, and mayonnaise is vegetable).

Here's how to make beef salad

ingredients

  • 700 gr beef broth
  • 1 kg of potatoes
  • 500 gr carrots
  • half a parsley root
  • half a celery root
  • 300 gr pickles, depending on preferences (cucumbers, donuts, etc.)
  • 250 gr of mayonnaise
  • 1 tablespoon mustard
  • lemon juice to taste
  • salt
  • pepper

Method of preparation

Cut the beef broth into a few suitable pieces and boil in salted water. When it starts to boil, leave it for 2 minutes, then change the water.

From time to time, it is cleaned of foam. When the foam is no longer formed, add the carrots, the parsley root and the celery root next to the meat.

Simmer for about 3 hours or until meat is well cooked. Carrots and parsley and celery roots are removed earlier, so as not to crumble.

Meanwhile, peel the potatoes, cut into suitable cubes and bring to a boil. Leave on the fire until they can be pierced with a fork. Be careful not to break!

Leave the meat, potatoes, carrots and parsley and celery roots to cool, then chop into small cubes. Chop the pickles as well.

Pour the minced meat and vegetables into a large bowl and mix the ingredients lightly.

For the sauce, mix the mayonnaise with the mustard and add lemon juice, salt and pepper to taste.

Then pour the mayonnaise sauce over the chopped ingredients and mix carefully, preferably directly with your hands or a wooden utensil.

Beef salad is refrigerated for at least 3 hours before consumption.

For decoration, use your imagination and be creative! You can use parsley leaves, boiled carrots, peas, olives, boiled egg or pickles. It is placed in the shape of a Christmas tree, spring flowers, a snowman, imitating traditional Romanian patterns or a mosaic.

How to prepare vegetarian and vegan salads

These salads are called a la russe, the name "beef" is not appropriate if we do not use beef. Choose your favorite ingredients, such as peas, sweet corn, egg (for the ovo-vegetarian version) etc. For the vegan / fasting version, a vegetable mayonnaise is used.


Boeuf salad

Then cover with a lid and cook for an hour and a half over medium heat.
After 90 minutes, add the vegetables: carrot, parsnip, celery, parsley root and onion to the same pot. Let it boil for another 30 minutes.

Drain the vegetables and set the meat aside to cool.

Prepare mayonnaise from 3 boiled egg yolks, one raw egg gabion and 1 teaspoon of salt.

Add the 500 ml oil one at a time so that the mayonnaise is not cut. In the mayonnaise, add for taste 2 teaspoons of mustard and the juice of half a lemon.
Boil 4-5 medium potatoes in their skins separately. After 30 minutes, check with a fork if they have boiled and then take them out of the water and let them cool completely.
Finely chop the meat.

Cut the pickles into small cubes.

Finely chop the cooked vegetables. Then chop the boiled potatoes and turn them all into a large bowl.

Add pickles and chopped donuts to the same size. Add the peas.
Mix all the ingredients carefully and add a little salt if necessary.
Put 450 gr of pre-formed mayonnaise and continue to mix until it is completely incorporated.

Put the salad thus obtained in a bowl. Pour the bowl onto a plate. Level nicely and cover with mayonnaise.

Decorate according to your preferences with boiled egg slices, cucumber slices, olive slices or pickled donut strips.

Recipe video BOEUF SALAD lower:


Classic beef salad - grandma's recipe

Preparation time 1 hour 10 minutes

Cooking time 20 minutes

Total time 1 hour 30 minutes

Ingredients

FOR SALAD (add quantity for decoration)

  • 300 g beef [or 1 chicken breast my daughter prefers even though it's called & quotboeuf & quot (beef)]
  • 6 carrots (medium)
  • 6-7 suitable potatoes
  • 4x4 cm celery root
  • 200 g boiled peas
  • 5-600 g pickled cucumbers
  • 150 g muros gogosar
  • lemon juice
  • mustard (I put sweet and very little of the hot)
  • salt

FOR MAYONNAISE

  • 8 egg yolks
  • 500 ml oil (increase the amount of oil if you want with more mayonnaise)
  • juice of 1 small lemon
  • 1 tablespoon mustard (Dijon)
  • salt

Recipe Notes

OPTIONAL & gt & gt & gt a little pickled donut made for the red border

PREPARATION Classic beef salad & # 8211 grandma's recipe

1. At least two hours before, take absolutely all the ingredients for mayonnaise out of the fridge to reach room temperature. If one is cold, cut the mayonnaise.
2. 3 hours before, drain the pickles in a pasta sieve. It would be elegant to have all the vegetables cut by hand, but I don't have time, it doesn't hurt the taste and I cut the pickled cucumber in the robot, I cut big cubes in my hand and then the impulse for only 5 seconds, if the robot is strong. Cut the donut by the hand because it is softer. Drain them and before combining them with the rest, lightly press them with your hand in the sieve, otherwise the juice will gather on the plate.
3. Thoroughly wash the meat and vegetables.
4. In a large pot, boil the meat in cold water + 1 teaspoon of salt.
5. Peel the carrots and add them quickly, boil just as much.
6. After 10 minutes, peel the potatoes and add them whole to the boil. I also put a small onion that I throw away at the end.
7. After about 20 minutes add the celery that boils very quickly, possibly remove it before the rest boils, try to easily penetrate the gunpowder in it.
8. Boil the peas separately if frozen. If it tastes like canned food, it usually does not require boiling.
9. While the vegetables are boiling, prepare the mayonnaise, as I said, the must must all have the same room temperature, otherwise it will be cut. Except for the oil, you put everything in the robot, turn it on at low speed and then immediately high and add oil in a thin thread (I have a lid with a hole that measures the oil).
10. It is of course possible with the mixer but it is much more inconvenient. In the days when there were no robots, they rubbed patiently with a wooden spoon.
11. Take out everything in the soup in a large bowl and let it cool just enough to allow you to cut your hand into cubes as small as possible. I noticed that it is much better when the warm vegetables are combined. When I postponed cutting the ingredients for the next day, the salad was not as good.

12. Everything you cut you put in a large bowl in which to have room to maneuver to mix with mayonnaise (you stop a part for decoration. I don't dress it in mayonnaise every day, in my childhood I was sick of who dresses and removes it.
In order not to oxidize, in the version without mayonnaise on top, I wrap it tightly with foil. Often, if there is a lot, I keep it in jars with lids or deep bowls so as to reduce the contact surface with the oxidizing air and decorate only a part of what we consume on the spot.
13. Homogenize the vegetables and mayonnaise, season with salt, add the lemon juice if it is not sour enough and add more mustard.

Decoration

& # 8220The mirror & # 8221 of mayonnaise, you cut the hearts (with a cutter) from the pickled donut that must be hard. The side border is a mixture of 2-3 tablespoons of mayonnaise in which I added mashed donuts.

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Beef salad recipes: 13 beef salad recipes

The name of the salad comes from French cuisine, where the term "beef" means "beef", but the salad itself is of Russian origin, derived from Olivier salad or Russian salad.

Beef salad is prepared not only for special occasions, depending on the culinary appetite, and can be cooked with almost any type of meat, it can be made without, for the period of fasting, with egg mayonnaise or fasting mayonnaise, with different combinations of vegetables. Beef salad can be served as an appetizer or as a garnish for steaks. The meatless version is called "A la Rousse".

1. Beef salad recipe with beef

Ingredients beef salad with beef

How to prepare beef salad with beef

The meat is washed and boiled in salted water (or spices). The vegetables are cleaned, washed and boiled in salted water.

After they have cooled, chop everything finely, including donuts and cucumbers. The latter are drained in a sieve (do not squeeze) so as not to leave much juice and soak the mayonnaise.

Mix all the ingredients in a large bowl and add the mayonnaise from which you turn off and for garnish. Decorate with strips of pickled cucumber, donuts, parsley leaves, pickled vegetable leaves or olives, according to preference.

2. Beef salad recipe with chicken breast

Ingredients beef salad with chicken breast

- 100 g boiled peas (optional)

Preparation of beef salad with chicken breast

Boil the potatoes in their skins, then leave to cool. Boil the other vegetables together with the meat for an intense taste, or separate as desired.

After boiling all the ingredients cut into small pieces, put in a large bowl and put a little salt, pepper if desired, and add the mustard, then mayonnaise. Garnish with mayonnaise and decorate according to artistic inclinations.

3. Beef salad recipe with turkey breast meat

Ingredients beef salad with turkey breast

- commercial or home-made mayonnaise

- 1 teaspoon of mustard

Preparation of beef salad with turkey breast

Wash the meat and vegetables, wash the potatoes in their skins because that's how they will boil. Meat and vegetables, including potatoes, can be cooked with a little vegetable, if desired, or separately.

After they have boiled and cooled, they are crushed and mixed in a larger bowl.

Pea in beef salad can be raw, so it must be boiled, or canned.

Cut the sourness, which is then drained, then added to the salad.

Place the mayonnaise over the beef salad mixture, from which it stops and for garnish. Decorate with mayonnaise and slices of carrot, donut, cucumber, etc.

4. Beef salad recipe with parizer

Ingredients beef salad with parizer

How to prepare beef salad with parizer

Peel the vegetables, wash and boil in a pot with water and a little salt, whoever wants can put a little vegeta.

While the vegetables are boiling, you can grind the sour cucumbers and the donut. Keep them for decoration.

After you can grab mayonnaise, if you do not use one of the trade.

Homemade mayonnaise is prepared as follows: the raw yolk is mixed with mustard, salt, pepper over which the oil is dripped, while mixing the ingredients in one direction, so as not to cut. To taste, add lemon juice.

After the vegetables have boiled and cooled, mix with the sourness in a bowl, put the chopped Parisian. Put a little mayonnaise on it and add more salt to taste if necessary, and at the end, decorate it with mayonnaise and sourness according to your preferences.

5. Beef salad recipe with smoked salmon

Ingredients beef salad with smoked salmon

- 2-3 tablespoons canned or frozen peas

- a handful of green olives (with anchovies)

How to prepare beef salad with smoked salmon

Boil the potatoes, carrots and egg. Allow to cool slightly and cut into small cubes.

The olives are cut into four, the cucumbers are cut into small pieces and drained in a sieve, together with the peas.

Cut the salmon into small strands. In a larger bowl add the potatoes, carrots, cucumbers, olives, salmon mix well, and finally the egg and peas.

Sprinkle with salt and mix with mayonnaise to taste.

6. Beef salad recipe with fried egg whites

Ingredients for beef salad with fried egg whites

- the juice of half a lemon

- 50 g frozen or canned peas

How to prepare beef salad with fried egg whites

Wash and simmer the vegetables over low heat. After they have boiled and cooled, they are crushed.

Pickled cucumbers are cut and drained of juice. It is kept from them for decoration.

From the two yolks, mustard, lemon juice, salt, pepper and oil prepare mayonnaise.

Fry the egg whites in a tablespoon of oil for only 1-2 minutes, until they thicken, chop them and add them to the composition together with the chopped greens and mayonnaise. Keep some mayonnaise for garnish. Homogenize the composition, season and put the salad on a plate. Garnish with mayonnaise, parsley, slices of cucumber, radish, olives, etc.

7. Beef salad recipe with boiled eggs

Ingredients beef salad with boiled eggs

- vegetables and meat from a meat soup

How to prepare beef salad with boiled eggs

Vegetables, vegetables and meat are cut into cubes and the eggs (except for a boiled egg yolk) are grated.

Make a mayonnaise from a boiled egg yolk + a raw egg yolk + 1 teaspoon mustard and oil.

When the mayonnaise is ready, mix it with the chopped vegetables, add salt and, if necessary, add a little lemon juice.

Put the salad on a plate or in a bowl and garnish.

8. Beef salad recipe with mushrooms

Ingredients for beef salad with beef and mushrooms

How to prepare beef salad with beef and mushrooms

Boil the diced meat. Boil the potatoes and carrots separately (clean after boiling).

After they have boiled, clean them and cut them as small as possible. The meat is cut and salted. Next come the chopped cucumbers and peppers, all mixed with mushrooms, olives, mayonnaise. It is decorated after inspiration.

9. Fasting beef salad recipe (without meat)

Ingredients fasting beef salad (without meat)

- fasting mayonnaise prepared at home or commercially

How to prepare fasting beef salad (without meat)

Wash well and clean the vegetables, bring to a boil. After boiling and cooling, peel the potatoes and put them on the grater with large holes or chop small cubes. Do the same with the other vegetables and apples.

Add the peas, donuts, diced cucumbers, mustard, salt, pepper, thyme, mayonnaise to taste and mix lightly. The composition is placed on plates and garnish.

10. Beef salad recipe in tomatoes

Ingredients beef salad in tomatoes

How to prepare beef salad in tomatoes

Beef salad is prepared according to the classic recipe. You can put meat or not, according to your preferences.

Wash the tomatoes, cut the cap, clean the seeds and core and fill with beef salad.

Serve as an appetizer or as a first course, on a plate garnished with green peppers cut into thin slices or with salad strips or with a salad in the shape of a nest and tomato in the middle.

11. Cake recipe with beef salad (first version)

Ingredients for beef salad cake

Tort ingredient 26 cm

Crispy cake base:

How to prepare beef salad cake (first option)

Boil the beef broth with 2 teaspoons of salt, discard the first water. Add vegetables, including onions. All simmer over medium heat.

Boil the potatoes separately in their skins. It is then left to cool.

Chop the pickles and donuts and let them drain.

Remove the meat and vegetables from the pot and leave to cool, then cut into pieces.

Mix all the ingredients in a bowl, season to taste. Add mayonnaise.

For the crunchy base of the beef salad cake, mix the breadsticks with very cold butter until you get a crumbly dough.

Everything is similar to a regular cake. Make the base from the prepared dough over which you put the beef salad and level it. Cover the cake with all the shape with a food foil and keep in the fridge for 1-2 hours.

After it is removed, we can decorate it with mayonnaise, and slices of boiled egg can be placed on the edges. For decoration you can also add ketchup to mayonnaise. It is further decorated according to preferences.

12. Cake recipe with beef salad (second option)

Ingredients for beef salad cake

White countertop:

- 1 teaspoon baking powder

Green countertop:

Orange wheat:

- 2 tablespoons of pepper paste

For the filling:

- beef salad (prepared according to preferences)

How to prepare beef salad cake (second option)

For the green countertop: separate the eggs and rub the 2 yolks with 2 tablespoons of oil, 1 tablespoon of sour cream, 2 tablespoons of flour, 1 teaspoon of baking powder, salt and 2 tablespoons of finely chopped (frozen) spinach. Separately beat the egg whites and incorporate into the first mixture. Pour the composition into a cake tin (diameter 23) and bake for 15 minutes.

For the orange countertop: repeat the same procedure as above, except that the spinach is replaced with 2 tablespoons of pepper paste. Tomato paste also works, but the color will not be so vivid.

For the white worktop: the same procedure is repeated, but using 2 tablespoons of crushed salted cheese. As the cheese is salted, no more salt is added.

You can use any type of beef salad recipe and place the countertops like a cake, the order of the countertops is according to your preferences, and alternate the beef salad countertop, and repeat the maneuver.

Garnish with mayonnaise and dill, or whatever else you want.

13. Dietary beef salad recipe

Dietary beef salad ingredients

- 100 gr. boiled beef or poultry

- boiled vegetables: carrot, parsley root, celery, 1 large boiled potato, 1 unripe apple

How to prepare dietary beef salad

Cut the meat and vegetables into cubes. Grate the apple. Mix all the ingredients with the mayonnaise sauce prepared with a lot of lemon juice. Serve sprinkled with green parsley.


Boeuf salad

Then cover with a lid and cook for an hour and a half over medium heat.
After 90 minutes, add the vegetables to the same pot: carrot, parsnip, celery, parsley root and onion. Let it boil for another 30 minutes.

Drain the vegetables and set the meat aside to cool.

Prepare mayonnaise from 3 boiled egg yolks, a raw egg yolk and 1 teaspoon of salt.

Add the 500 ml oil one at a time so that the mayonnaise is not cut. In the mayonnaise, add for taste 2 teaspoons of mustard and the juice of half a lemon.
Boil 4-5 medium potatoes separately in their skins. After 30 minutes, check with a fork if they have boiled and then take them out of the water and let them cool completely.
Finely chop the meat.

Cut the pickles into small cubes.

Finely chop the cooked vegetables. Then chop the boiled potatoes and turn them all into a large bowl.

Add pickles and chopped donuts to the same size. Add the peas.
Mix all the ingredients carefully and add a little salt if necessary.
Put 450 gr of pre-formed mayonnaise and continue to mix until it is completely incorporated.

Put the salad thus obtained in a bowl. Pour the bowl onto a plate. Level nicely and cover with mayonnaise.

Decorate according to your preferences with boiled egg slices, cucumber slices, olive slices or pickled donut strips.

Recipe video BOEUF SALAD lower:


Beef salad & # 8211 Classic recipe

For us Romanians, a respectable festive meal includes in the menu the well-known "beef salad". Its origin is as mixed as its delicious composition. The name tells us today that the central ingredient is beef (in French boeuf), but it does not tell us that, initially, the salad contained something completely different. In the middle of the 19th century, Lucien Olivier, a French chef famous for his culinary skills, opened the Hérmitage restaurant in the center of Moscow. Olivier's specialty was called "Hunted in Mayonnaise" and was made from partridge breast, jelly cubes made from spice soup, in which he had boiled the game, shrimp tails, mayonnaise made with Provence oil, all decorated with black truffles, and In the middle, for a special aesthetic effect, a pyramid of boiled potatoes, egg slices and cucumbers in vinegar was built. With the Soviet Revolution, capitalist assortments such as shrimp, partridges or truffles were replaced with cheaper ingredients suitable for the class struggle. This is how Stolichny's salad was born, named after the chef who claimed to be Olivier's apprentice and reinvented the recipe. In Europe, salad has entered the formula we know, in which beef and boiled vegetables go well with pickles and mayonnaise.

Ingredient:

  • 1 kg of beef pulp (I used beef broth, because I couldn't find the pulp anymore)
  • 300 g carrots
  • 200 g parsnips
  • 300 g celery root
  • 2 medium yellow onions
  • 1 large head of garlic or 2 smaller ones
  • 1 medium bell pepper
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • A healthy spoonful of salt
  • 1 kg of red potatoes
  • 200 g canned green peas
  • 200 g pickles
  • 2 whole eggs
  • 300 ml sunflower oil.

Method of preparation:

We clean the vegetables and wash them, we wash the garlic and the onion and we only clean the brushes from the root, leaving them in the shell.

We put a large pot of water to boil and when it boils we scald the beef pulp, in my case the brisket. We take it out and wash it well with cold water.

Put the roomy pot again, washed with 4 liters of cold water and add the beef pulp, whole vegetables, onions, garlic and bell pepper, salt, peppercorns and 2 bay leaves. Put the pot on high heat until it starts to boil and then reduce the heat and let it boil, just like any clear soup, for about 2 and a half hours. We froth as many times as needed.

Strain the soup into another pot through a thick sieve and we should get about 2 liters of soup, in which we can put dumplings or noodles.

With the soup we get after cooking vegetables, we can use it as such with semolina or noodle dumplings, or for belly soup, like in a restaurant, the recipe here or click on the photo.

Put the vegetables and meat in a saucepan and cover immediately. Let them cool completely.

Wash the peel of the potatoes thoroughly with a sponge, so that when we boil them, the water remains clear.

We put the potatoes in a pot with water and salt, to cover them well and we boil them until the fork enters them. Do not boil them too much, as they will crack and absorb water.

We take them out on a worktop and leave them to warm for a few minutes, so that we can hold them in our hands when we peel them. Peel the potatoes and let them cool completely in a bowl.

Preparation for mayonnaise:

Put the whole eggs with the oil and half a teaspoon of salt in a narrower bowl.

With the help of a vertical blender we will make the mayonnaise like this: we try to catch both yolks under the blender's head and start it at maximum speed. We do not move at all and let him do his job alone, he will gradually take the oil. When we see that it no longer draws oil, it is a sign that mayonnaise is formed and then we can move and mix it. It's a quick and easy way to make mayonnaise, which never fails, plus it shortens the cooking time. Let it cool.


Cut cubes of 5-6 millimeters all vegetables, potatoes, cucumbers and put them in a bowl with peas, freshly ground pepper, 3/4 of the total amount of mayonnaise and mix, if necessary add more salt.

We put it in a suitable form of cake lined with food foil and press it well, eventually we can give it the shape of a table so that it fits evenly in the form.

Pour over a plate, grease it with the remaining mayonnaise and decorate it according to your imagination and preferences.


Beef salad

Beef salad & # 8211 if we think of a dish that, on holidays, is indispensable on our tables, beef salad is definitely the first option that comes to mind.

Despite the name, this salad is not a French import. Its inventor seems to have been the Belgian chef Lucien Olivier. In the 1860s, it was big binge over the hotel kitchen Hermitage, the place where the good world of Moscow gathered.

Olivier's recipe, a well-kept secret

It seems that the salad he designed and became the gastronomic emblem of the Moscow hotel differs here and there, from beef salad as we know it. The Belgian chef guarded the famous recipe with the Polish and the mincer. Today we only know that it contained the tongue of veal, pheasant, caviar, crustaceans, capers and smoked duck, among many others. As a dressing, the chef used a type of vinegar mayonnaise, mustard and a type of Provencal oil. The recipe is not known today.

One of his helpers, chef Ivan Ivanov, tried to steal the recipe. Taking advantage of the fact that his boss left the laboratory where he used to prepare the salad spices alone, he slipped inside, noting some of the recognized ingredients. Ivanov resigned from Hermitage and engaged in competition, at Hotel Moscow, where he put on the menu a dubious Stolicinaia salad.

Lucien Olivier died in 1883, at the age of 45, without revealing what the fabulous recipe contained. That's why his salad began to have countless versions. One of them being called Russian salad, made from vegetables, eggs and mayonnaise, Moscow salad.

Mixtures of vegetables, chicken breast cubes and mayonnaise or vinaigrette are found everywhere, from India, Pakistan or Israel to America. But those who did beef salad the famous and exported were the Romanians. It's not nearly as complex as Olivier's salad was. But it is definitely delicious and many strangers have become addicted to it.


Beef salad recipes: 13 beef salad recipes

The name of the salad comes from French cuisine, where the term "beef" means "beef", but the salad itself is of Russian origin, derived from Olivier salad or Russian salad.

Beef salad is prepared not only for special occasions, depending on the culinary appetite, and can be cooked with almost any type of meat, it can be made without, for the period of fasting, with egg mayonnaise or fasting mayonnaise, with different combinations of vegetables. Beef salad can be served as an appetizer or as a garnish for steaks. The meatless version is called "A la Rousse".

1. Beef salad recipe with beef

Ingredients beef salad with beef

How to prepare beef salad with beef

The meat is washed and boiled in salted water (or spices). The vegetables are cleaned, washed and boiled in salted water.

After they have cooled, chop everything finely, including donuts and cucumbers. The latter are drained in a sieve (do not squeeze) so as not to leave much juice and soak the mayonnaise.

Mix all the ingredients in a large bowl and add the mayonnaise from which you turn off and for garnish. Decorate with strips of pickled cucumber, donuts, parsley leaves, pickled vegetable leaves or olives, according to preference.

2. Beef salad recipe with chicken breast

Ingredients beef salad with chicken breast

- 100 g boiled peas (optional)

Preparation of beef salad with chicken breast

Boil the potatoes in their skins, then leave to cool. Boil the other vegetables together with the meat for an intense taste, or separate as desired.

After boiling all the ingredients cut into small pieces, put in a large bowl and put a little salt, pepper if desired, and add the mustard, then mayonnaise. Garnish with mayonnaise and decorate according to artistic inclinations.

3. Beef salad recipe with turkey breast meat

Ingredients beef salad with turkey breast

- commercial or home-made mayonnaise

- 1 teaspoon of mustard

Preparation of beef salad with turkey breast

Wash the meat and vegetables, wash the potatoes in their skins because that's how they will boil. Meat and vegetables, including potatoes, can be cooked with a little vegetable, if desired, or separately.

After they have boiled and cooled, they are crushed and mixed in a larger bowl.

Pea in beef salad can be raw, so it must be boiled, or canned.

Cut the sourness, which is then drained, then added to the salad.

Place the mayonnaise over the beef salad mixture, from which it stops and for garnish. Decorate with mayonnaise and slices of carrot, donut, cucumber, etc.

4. Beef salad recipe with parizer

Ingredients beef salad with parizer

How to prepare beef salad with parizer

Peel the vegetables, wash and boil in a pot with water and a little salt, whoever wants can put a little vegeta.

While the vegetables are boiling, you can grind the sour cucumbers and the donut. Keep them for decoration.

After you can grab mayonnaise, if you do not use one of the trade.

Homemade mayonnaise is prepared as follows: the raw yolk is mixed with mustard, salt, pepper over which the oil is dripped, while mixing the ingredients in one direction, so as not to cut. To taste, add lemon juice.

After the vegetables have boiled and cooled, mix with the sourness in a bowl, put the chopped Parisian. Put a little mayonnaise on it and add more salt to taste if necessary, and at the end, decorate it with mayonnaise and sourness according to your preferences.

5. Beef salad recipe with smoked salmon

Ingredients beef salad with smoked salmon

- 2-3 tablespoons canned or frozen peas

- a handful of green olives (with anchovies)

How to prepare beef salad with smoked salmon

Boil the potatoes, carrots and egg. Allow to cool slightly and cut into small cubes.

The olives are cut into four, the cucumbers are cut into small pieces and drained in a sieve, together with the peas.

Cut the salmon into small strands. In a larger bowl add the potatoes, carrots, cucumbers, olives, salmon mix well, and finally the egg and peas.

Sprinkle with salt and mix with mayonnaise to taste.

6. Beef salad recipe with fried egg whites

Ingredients for beef salad with fried egg whites

- the juice of half a lemon

- 50 g frozen or canned peas

How to prepare beef salad with fried egg whites

Wash and simmer the vegetables over low heat. After they have boiled and cooled, they are crushed.

Pickled cucumbers are cut and drained of juice. It is kept from them for decoration.

From the two yolks, mustard, lemon juice, salt, pepper and oil prepare mayonnaise.

Fry the egg whites in a tablespoon of oil for only 1-2 minutes, until they thicken, chop them and add them to the composition together with the chopped greens and mayonnaise. Keep some mayonnaise for garnish. Homogenize the composition, season and put the salad on a plate. Garnish with mayonnaise, parsley, slices of cucumber, radish, olives, etc.

7. Beef salad recipe with boiled eggs

Ingredients beef salad with boiled eggs

- vegetables and meat from a meat soup

How to prepare beef salad with boiled eggs

Vegetables, vegetables and meat are cut into cubes and the eggs (except for a boiled egg yolk) are grated.

Make a mayonnaise from a boiled egg yolk + a raw egg yolk + 1 teaspoon mustard and oil.

When the mayonnaise is ready, mix it with the chopped vegetables, add salt and, if necessary, add a little lemon juice.

Put the salad on a plate or in a bowl and garnish.

8. Beef salad recipe with mushrooms

Ingredients for beef salad with beef and mushrooms

How to prepare beef salad with beef and mushrooms

Boil the diced meat. Boil the potatoes and carrots separately (clean after boiling).

After they have boiled, clean them and cut them as small as possible. The meat is cut and salted. Next come the chopped cucumbers and peppers, all mixed with mushrooms, olives, mayonnaise. It is decorated after inspiration.

9. Fasting beef salad recipe (without meat)

Ingredients fasting beef salad (without meat)

- fasting mayonnaise prepared at home or commercially

How to prepare fasting beef salad (without meat)

Wash well and clean the vegetables, bring to a boil. After boiling and cooling, peel the potatoes and put them on the grater with large holes or chop small cubes. Do the same with the other vegetables and apples.

Add the peas, donuts, diced cucumbers, mustard, salt, pepper, thyme, mayonnaise to taste and mix lightly. The composition is placed on plates and garnish.

10. Beef salad recipe in tomatoes

Ingredients beef salad in tomatoes

How to prepare beef salad in tomatoes

Beef salad is prepared according to the classic recipe. You can put meat or not, according to your preferences.

Wash the tomatoes, cut the cap, clean the seeds and core and fill with beef salad.

Serve as an appetizer or as a first course, on a plate garnished with green peppers cut into thin slices or with salad strips or with a salad in the shape of a nest and tomato in the middle.

11. Cake recipe with beef salad (first version)

Ingredients for beef salad cake

Tort ingredient 26 cm

Crispy cake base:

How to prepare beef salad cake (first option)

Boil the beef broth with 2 teaspoons of salt, discard the first water. Add vegetables, including onions. All simmer over medium heat.

Boil the potatoes separately in their skins. It is then left to cool.

Chop the pickles and donuts and let them drain.

Remove the meat and vegetables from the pot and leave to cool, then cut into pieces.

Mix all the ingredients in a bowl, season to taste. Add mayonnaise.

For the crunchy base of the beef salad cake, mix the breadsticks with very cold butter until you get a crumbly dough.

Everything is similar to a regular cake. Make the base from the prepared dough over which you put the beef salad and level it. Cover the cake with all the shape with a food foil and keep in the fridge for 1-2 hours.

After it is removed, we can decorate it with mayonnaise, and slices of boiled egg can be placed on the edges. For decoration you can also add ketchup to mayonnaise. It is further decorated according to preferences.

12. Cake recipe with beef salad (second option)

Ingredients for beef salad cake

White countertop:

- 1 teaspoon baking powder

Green countertop:

Orange wheat:

- 2 tablespoons of pepper paste

For the filling:

- beef salad (prepared according to preferences)

How to prepare beef salad cake (second option)

For the green countertop: separate the eggs and rub the 2 yolks with 2 tablespoons of oil, 1 tablespoon of sour cream, 2 tablespoons of flour, 1 teaspoon of baking powder, salt and 2 tablespoons of finely chopped (frozen) spinach. Separately beat the egg whites and incorporate into the first mixture. Pour the composition into a cake tin (diameter 23) and bake for 15 minutes.

For the orange countertop: repeat the same procedure as above, except that the spinach is replaced with 2 tablespoons of pepper paste. Tomato paste also works, but the color will not be so vivid.

For the white worktop: the same procedure is repeated, but using 2 tablespoons of crushed salted cheese. As the cheese is salted, no more salt is added.

You can use any type of beef salad recipe and place the countertops like a cake, the order of the countertops is according to your preferences, and alternate the beef salad countertop, and repeat the maneuver.

Garnish with mayonnaise and dill, or whatever else you want.

13. Dietary beef salad recipe

Dietary beef salad ingredients

- 100 gr. boiled beef or poultry

- boiled vegetables: carrot, parsley root, celery, 1 large boiled potato, 1 unripe apple

How to prepare dietary beef salad

Cut the meat and vegetables into cubes. Grate the apple. Mix all the ingredients with the mayonnaise sauce prepared with a lot of lemon juice. Serve sprinkled with green parsley.


Beef salad

Beef salad & # 8211 if we think of a dish that, on holidays, is indispensable on our tables, beef salad is definitely the first option that comes to mind.

Despite the name, this salad is not a French import. Its inventor seems to have been the Belgian chef Lucien Olivier. In the 1860s, it was big binge over the hotel kitchen Hermitage, the place where the good world of Moscow gathered.

Olivier's recipe, a well-kept secret

It seems that the salad he designed and became the gastronomic emblem of the Moscow hotel differs here and there, from beef salad as we know it. The Belgian chef guarded the famous recipe with the Polish and the mincer. Today we only know that it contained the tongue of veal, pheasant, caviar, crustaceans, capers and smoked duck, among many others. As a dressing, the chef used a type of vinegar mayonnaise, mustard and a type of Provencal oil. The recipe is not known today.

One of his helpers, chef Ivan Ivanov, tried to steal the recipe. Taking advantage of the fact that his boss left the laboratory where he used to prepare the salad spices alone, he slipped inside, noting some of the recognized ingredients. Ivanov resigned from Hermitage and engaged in competition, at Hotel Moscow, where he put on the menu a dubious Stolicinaia salad.

Lucien Olivier died in 1883, at the age of 45, without revealing what the fabulous recipe contained. That's why his salad began to have countless versions. One of them being called Russian salad, made from vegetables, eggs and mayonnaise, Moscow salad.

Mixtures of vegetables, chicken breast cubes and mayonnaise or vinaigrette are found everywhere, from India, Pakistan or Israel to America. But those who did beef salad the famous and exported were the Romanians. It's not nearly as complex as Olivier's salad was. But it is definitely delicious and many strangers have become addicted to it.


Beef salad recipe

500 grams of carrots
900 grams of potatoes
200 grams of canned fine peas
700 grams of pickles
a medium pastranac (optional)
250 grams of pre-cooked beef
a spoonful of mustard
salt and pepper to taste
about 300 grams of homemade mayonnaise

  • How to prepare beef salad recipe
  • Wash the potatoes well and boil them in their skins and after they boil, leave them to cool and then peel them.
  • Wash and peel the carrot and parsnip. If they are large, cut them in 2.
  • Boil the chicken breast together with the carrot and parsnip.
  • When the vegetables and the breast are cooked, take them out of the water and let them cool.
  • We cut all the vegetables into cubes as small as possible, depending on the patience and tastes of each one.
  • We do the same with beef.
  • Separately, peel the pickled cucumbers and cut them into small cubes and then let them drain or, if we hurry, take a small amount of cut cucumbers, enough to fit in a fist and squeeze well, by force, thus squeezing the pickled cucumber pieces.
  • We wash and drain the canned peas.

  • In a larger bowl put the potatoes, carrots, parsnips if you use, peas, drained cucumbers and finely chopped meat.
  • Mix everything well, add mayonnaise and a tablespoon of mustard.
  • Homogenize, adjust the salt, taking into account that in time the salad will get more salt from the pickles.
  • Let it cool until the next day so that the flavors blend
  • We can serve either placed in the classic way on trays and & # 8220 wrapped & # 8221 in a layer of mayonnaise (in which case we will need to make mayonnaise again) or we can choose to place it in small ramekin pots or appetizer baskets from pie sheets , which we can make at home, as we can see in the pictures. In this way we reduce the amount of mayonnaise that we will consume in the end.

Have a good appetite!

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Video: BEEF: Русский хип-хоп. Фильм. Документальный фильм (October 2021).