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Peel and wash the vegetables, then boil (carrots and potatoes), as well as chicken breast.
After they have boiled, chop them finely and put them all in a larger bowl, add the peas, finely chopped pickles, mix with mayonnaise and salt to taste.
Put the salad on a plate and garnish to the delight of everyone with olives, donuts, etc.
What meat do we choose for a beef salad?
Ideal to find beef broth with bone (Motsching), beef knees or slices of brine with bone marrow. How good is the hot marrow taken out of the bones directly on toast! With a little salt and pepper or grated horseradish is a delight! If you can't find beef knees, you can use so-called & # 8222 beef for soup & # 8221 & # 8211 pieces of breast with slippery layers of connective tissue and bones (ribs or rounds of beef leg). That's how I bought & # 8211 3 pots of 600 g each. The meat was about half the amount, the rest being bones.
For beef salad I make a mayonnaise with a lot of mustard! Mustard goes great with boiled beef. The recipe for & # 8222Fast Mayonnaise & # 8221 can be found here.
Because I make beef salad only once a year (between Christmas and New Year's Eve) I have prepared a larger amount than the world usually does & # 8211 to saturate the family and give it to friends.
The quantities in the recipe below are for a decent portion of 1.5 kg (ie a bowl for about 6 people). If you want to make more you can multiply the list of ingredients (I made x 3).
Ingredients for the beef salad recipe:
- 300 gr boiled beef (cut into small cubes)
- 8 boiled potatoes (cut into cubes)
- 5 boiled carrots (cut into cubes)
- 5 pickles (cut into cubes) + 1 pickle for garnish
- 5 pickled donuts (cut into cubes) + 2 capsicums (pickled) for garnish
- 1 boiled celery (suitable size, diced)
- 1 cup finely boiled peas
- 1 green apple (diced)
- 3-4 tablespoons mayonnaise + 2 tablespoons mayonnaise for garnish
Preparation for the meatless beef salad recipe
We boil the vegetables
First we boil the potatoes, we clean the carrots and we put them separately to boil. If we want the carrots to boil faster, we cut them in half or in four. We drain them in a strainer. I prefer to chop in the evening to have time to drain well overnight.
Once we finish chopping, we start to prepare mayonnaise. We put in a bowl the boiled yolks that we pass very well and over them we add the raw yolk. Homogenize well and start to add the oil lightly, lightly, in a thin thread, mixing with a wooden spoon on one side.
When the mayonnaise starts to get thicker, we can start adding a little mustard. We use the same technique until we finish the oil and the mustard. When we have finished the mayonnaise, we put it in the fridge and start chopping the peeled potatoes and the cold carrots.
I stopped 2 pieces of carrot, 2 cucumbers and peppers for garnish.
Beef salad without meat, simple recipe
After we have finished chopping, we put all the diced ingredients in a large bowl, we add the peas and salt over them and we mix everything well.
Put three quarters of the mayonnaise obtained earlier on them and mix again. We put the salad on the plates, we give it the desired shape and on top we will spread a thin layer of mayonnaise.
After I finish assembling the salad and put the mayonnaise, the most fun part follows, the decoration.
I made popcorn from cucumbers, carrots and peppers.
You can decorate it as you wish and depending on the inspiration you have. And don't forget, if there is a risk of cutting mayonnaise, try putting a few drops of cold water and keep mixing.
I wish you health, inspiration and growth!
The recipe and photos belong to Oana Branescu and participate with this recipe in the Great Winter Contest 2019: cook and win
Beef salad recipe with penne
- 600 g beef
- 80 g arugula
- 200 g cherry tomatoes
- 200 g penne
- 2 tablespoons fried sesame seeds
- 6 tablespoons olive oil
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- salt and pepper
Method of preparation
Put the meat to boil in salted water. In another bowl, bring the feathers to a boil, also in salted water. After boiling, leave them in a strainer to drain the water and cool.
Cut the boiled beef into cubes. Cut the cherry tomatoes in half.
Mix the pasta, tomatoes, meat cubes and arugula. Add the sesame seeds and season with olive, sesame and soybean oil. At the end, add salt and pepper to taste and mix the salad well.
Read also 10 stuffed egg recipes
Beef salad recipe with veal
400 g of veal
12 suitable potatoes
a bleach (parsley root)
a little celery
300 g boiled peas
pickles and donuts in vinegar to taste
a tablespoon of mustard
mayonnaise to taste
Method of preparation
The vegetables are cleaned, washed and boiled with the meat. Put the potatoes in the whole cooking pot because they boil faster, and cut the carrot, bleach and celery into pieces. The meat is washed, drained of water and cut into small pieces. Pour water up to the middle of the pot, and add more during boiling.
- a teaspoon of garlic seeds
- 4 servings of beef carpaccio
- 8 tablespoons soy sauce
- an iceberg lettuce
- 3 shallots
Method of preparation
Sprinkle the garlic seeds over the carpaccio. Put them in the soy sauce and put the dish in the oven, over medium heat, for 2 minutes.
Cut the iceberg lettuce, place it on a plate and place the carpaccio over the salad.
Finely chop the shallots and fry them, then add them over the carpaccio.
Beef salad revised
There are two things I don't like about beef salad: it should be pasty (ie chopped vegetables and meat) and mayonnaise. It seems to me that it is an unhappily chosen dressing room, at least for me and for my health. That's why I was delighted when I was offered the opportunity to review the classic recipe, for www.bucatarulunisol.ro. By the way, this is the last recipe I process before the holidays, but I will most likely come back in the fall with other traditional recipes transformed (of course no one closes the site, much less my blog, which I will continue to post ). Let's see what I don't know how to do this time:
I put the beef broth (no chicken, no turkey, no pork) to boil in water with a little salt. For 4 servings I used 600 grams, with bone and all. When it was half cooked, we put three large carrots, a parsley root and three potatoes, we did. I put the lid on the pot (pressure cooker) and after 20 minutes I put out the fire. I let the vegetables and meat cool slowly overnight.
It was simpler with peas, I just scalded it for three minutes, it was pre-cooked.
For the dressing I used two types of mustard, one sweet and one Dijon.
Pickled cucumbers could not be missed. Radish sprouts and cherry tomatoes are for decoration.
Now, at work: I chopped the vegetables into large cubes.
I separated the meat from the cartilage, skins and bones.
I crumbled the meat with my fingers.
I put all the ingredients in a bowl (I used three tablespoons of peas).
I mixed the mustard (four teaspoons in total) with three tablespoons of oil. I got a sauce with the consistency of mayonnaise but no egg. So lighter than a mayonnaise.
I mixed the salad with the sauce.
We got a lighter, healthier beef salad but with the same great taste that we all know from childhood.
Beef salad is healthy! One ingredient is dangerous!
& rdquoC & acircnd you say & ldquosalată & rdquo you g & acircndești to something dietetic, easy. Or beef salad is rather a consistent, complete way of eating. And if the quantity is not symbolic (2 tablespoons), the silhouette will have something to gain / suffer.
Read also: Boeuf salad. The wrong ingredient that spoils the whole preparation. Here's the secret to coming out perfect!
The ingredients are simple, nutritious: boiled potatoes, carrots, pasta & acircrnac, celery (I recommend), peas, pickles and meat. Even if it has the title & ldquoboeuf & rdquo & icircn, it can also be made with chicken / turkey, but also with pork tenderloin (very tasty).
Layered salad "One minute" - tastier than Boeuf salad!
We present you the recipe for a delicious layered salad with chicken and cheese. Get a real culinary masterpiece, to everyone's taste. It is prepared from the simplest ingredients in record time. Salad is a delicacy that must be served at the holiday or family dinner. Enjoy your loved ones with a tasty, flavorful and filling salad.
& # 8211 200 g smoked chicken breast
METHOD OF PREPARATION
1. Prepare a transparent salad bowl. Wallpaper the inside of the bowl with cling film.
2. Grate the cheese through a large grater. If desired, you can grate it directly in the transparent bowl. Using a spatula, form the first layer of salad.
3. Wash the tomatoes. Remove the spine and cut it into cubes. If desired, chop a few green onions. Arrange the tomato cubes on the cheese layer. Cover the tomatoes with mayonnaise.
4. Cut the smoked chest into cubes. Arrange it over the tomatoes. Cover the meat with mayonnaise.
5. Bring the boiled eggs through the large grater. Arrange the grated eggs over the smoked breast layer. Cover them with mayonnaise, forming a grid. Refrigerate the salad for 1 hour.
6. Prepare a plate of the right size. Pour the salad on the plate and grease it with mayonnaise.
7. Decorate the salad with greens. If desired, form some boiled carrot roses or boiled eggs. Likewise, the salad can be prepared in a square or rectangular shape.
Beef salad recipe with beetroot
Ingredients needed for the vinaigrette
- 2 tablespoons mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- a teaspoon of mustard
- a teaspoon of maple syrup
- salt and pepper
Ingredients needed for the salad itself
- 500 g of raw beef
- a tablespoon of olive oil
- a teaspoon of black pepper
- 500 g boiled potatoes and cut in half
- 2 boiled beets, cleaned and cut into 1 cm thick strips
- 2 tablespoons melted butter
- a few leaves of valerian
- 1/4 cup grated Parmesan cheese
Method of preparation
In a bowl, mix all the ingredients for the vinaigrette, then place in the refrigerator.
In another bowl, put oil, salt and pepper and pass the beef through this dressing. Put it on the hot grill for 3-4 minutes on one side and on the other. Place the piece of meat on a plate, cover with aluminum foil and let it cool.
In a bowl, combine boiled potatoes, beets and butter. Add salt and pepper. Add diced beef. Spread beef salad on a bed of valerian leaves. Sprinkle everything with vinaigrette and sprinkle grated Parmesan cheese on top.