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Beef salad

Beef salad

Carrots, parsnips, parsley root and potatoes are washed well and boiled.

until the vegetables are boiling, cut the Parisian into cubes.

the cucumbers are washed a little, drained and cut into cubes.

Put the chopped Parisian, cucumbers and well-washed peas in a bowl (if it is not boiled, boil it, but usually the one in the box should not be boiled).

when the vegetables are cooked, discard the water and leave to cool.

when they are cold, clean them, cut them into cubes and put them in the basin over the other cut ingredients.

mix everything well, add salt and pepper to taste.

make mayonnaise and mix with all the ingredients and if you decorate, stop a little mayonnaise to put on top.


Beef salad

1. Bring the meat to a boil, and froth it repeatedly. When it stops frothing, add the potatoes, carrots, celery, parsnips, onions and parsley root, all freshly cleaned and cut in half.
2. After the vegetables and meat have boiled (the fork easily enters both), strain the juice and let the ingredients cool.
3. When they are cold enough, cut all the vegetables into cubes (not onions), unwrap the meat and cut it in the same way.
4. Cut the cucumbers into cubes and let them drain. When the water has drained from them, put them over the rest of the ingredients and mix.
5. Prepare the mayonnaise from the 3 yolks, adding a pinch of salt and mustard at the beginning. Mix and add oil gradually.
6. When the mayonnaise has increased in volume and has the desired consistency, add the lemon juice and season with salt.
7. Add mayonnaise (all or only part) to the salad and mix until you get a homogeneous composition. Season with salt and spread on a plate, then garnish with the rest of the mayonnaise (if you kept it), boiled egg whites, pickles and olives.

By preparing beef salad you can easily make a soup, using the juice in which the vegetables are boiled. Try the soup recipe with dumplings, complementary to beef salad.


Beef salad

1. Bring the meat to a boil, and froth it repeatedly. When it stops frothing, add the potatoes, carrots, celery, parsnips, onions and parsley root, all freshly cleaned and cut in half.
2. After the vegetables and meat have boiled (the fork easily enters both), strain the juice and let the ingredients cool.
3. When they are cold enough, cut all the vegetables into cubes (not onions), unwrap the meat and cut it in the same way.
4. Cut the cucumbers into cubes and let them drain. When the water has drained from them, put them over the rest of the ingredients and mix.
5. Prepare the mayonnaise from the 3 yolks, adding a pinch of salt and mustard at the beginning. Mix and add oil gradually.
6. When the mayonnaise has increased in volume and has the desired consistency, add the lemon juice and season with salt.
7. Add mayonnaise (all or only part) to the salad and mix until you get a homogeneous composition. Season with salt and spread on a plate, then garnish with the rest of the mayonnaise (if you kept it), boiled egg whites, pickles and olives.

By preparing beef salad you can easily make a soup, using the juice in which the vegetables are boiled. Try the soup recipe with dumplings, complementary to beef salad.


Beef salad

1. Bring the meat to a boil, and froth it repeatedly. When it stops frothing, add the potatoes, carrots, celery, parsnips, onions and parsley root, all freshly cleaned and cut in half.
2. After the vegetables and meat have boiled (the fork easily enters both), strain the juice and let the ingredients cool.
3. When they are cold enough, cut all the vegetables into cubes (not onions), unwrap the meat and cut it in the same way.
4. Cut the cucumbers into cubes and let them drain. When the water has drained from them, put them over the rest of the ingredients and mix.
5. Prepare the mayonnaise from the 3 yolks, adding a pinch of salt and mustard at the beginning. Mix and add oil gradually.
6. When the mayonnaise has increased in volume and has the desired consistency, add the lemon juice and season with salt.
7. Add mayonnaise (all or only part) to the salad and mix until you get a homogeneous composition. Season with salt and spread on a plate, then garnish with the rest of the mayonnaise (if you kept it), boiled egg whites, pickles and olives.

By preparing beef salad you can easily make a soup, using the juice in which the vegetables are boiled. Try the soup recipe with dumplings, complementary to beef salad.


Beef salad

1. Bring the meat to a boil, and froth it repeatedly. When it stops frothing, add the potatoes, carrots, celery, parsnips, onions and parsley root, all freshly cleaned and cut in half.
2. After the vegetables and meat have boiled (the fork easily enters both), strain the juice and let the ingredients cool.
3. When they are cold enough, cut all the vegetables into cubes (not onions), unwrap the meat and cut it in the same way.
4. Cut the cucumbers into cubes and let them drain. When the water has drained from them, put them over the rest of the ingredients and mix.
5. Prepare the mayonnaise from the 3 yolks, adding a pinch of salt and mustard at the beginning. Mix and add oil gradually.
6. When the mayonnaise has increased in volume and has the desired consistency, add the lemon juice and season with salt.
7. Add mayonnaise (all or only part) to the salad and mix until you get a homogeneous composition. Season with salt and spread on a plate, then garnish with the rest of the mayonnaise (if you kept it), boiled egg whites, pickles and olives.

By preparing beef salad you can easily make a soup, using the juice in which the vegetables are boiled. Try the soup recipe with dumplings, complementary to beef salad.


Keto beef salad

This year marks 4 years since I changed my eating style. But only now, on New Year's Eve, did I get to do it for the first time keto beef salad. Even if I didn't put potatoes and carrots, the result was absolutely delicious. I replaced the potatoes with cauliflower, and I omitted the carrots altogether. I preferred to use frozen peas because I couldn't find them canned without added sugar. On this occasion, I discovered that frozen green peas have a reasonable content of carbohydrates, and can be used in low-carb diets, especially in combination with other vegetables.
How do you make keto beef salad? Are you trying mine too?

  • 400 g beef (brine or leg)
  • 200 g cauliflower
  • 100 g frozen green peas
  • 100 g donuts in sugar-free vinegar
  • 100 g pickles
  • 1 small onion
  • mayonnaise (1 serving of quick mayonnaise)

The beef is boiled until it is penetrated (in the pressure cooker it took me 30 minutes).

Cut the cauliflower into small pieces, a little larger than peas. Together with the peas, it is boiled in a steam sieve for about 10 minutes. Leave to cool.

Chilled meat and pickles are cut into cubes. Add cauliflower, peas and finely chopped onion. Put mayonnaise, the amount will depend on the desired consistency. Season to taste with salt and pepper. Let stand 1-3 hours before serving.

Garnish (or not) and serve.

TOTAL: 1200 grams, 2341.4 calories, 111.2 protein, 197 lipids, 33.4 carbohydrates, 16.8 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Easter beef salad recipe. The secret trick that makes her perfect. Ingredient list

Beef salad is one of the most popular dishes of Romanians at the holiday tables and it is not at all difficult to do. Here are the necessary ingredients and the steps you need to follow when making this delicious dish.

Ingredients

  • 1 chicken breast
  • 200 g boiled peas
  • 4 carrots
  • 2 parsnip roots
  • 4 small cucumbers in brine
  • 2 donuts in vinegar
  • 500 g potatoes
  • 150 ml of mayonnaise
  • 2 teaspoons horseradish mustard
  • ½ teaspoon of salt
  • ¼ teaspoon freshly ground pepper
  • 50 g sliced ​​olives

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 feel like it.

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 several 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 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.


Recipe like in a monastery! How to make beef salad with fish meat! Father Ephrem from Dervent Monastery tells us how to prepare this delicacy!

Father Efrem Bandarica from Dervent Monastery raised the bar in terms of culinary delicacies. The father proposed to everyone an alternative to the classic "beef salad", this time with fish.
By far the way the salad was decorated attracted everyone's attention, many believing that the dish would be worth putting on the wall, like a painting, rather than being eaten.

Here's how you can make beef salad with fish.

For salad:
- 200 g potatoes
- 150 g of celery
- 125 g carrots
- 100 g pickles
- 125 g peas
- 1 can of salmon or tuna in its own juice
- 1 Lg of mayonnaise
- salt pepper

Butter cream:
- 125 g butter
- 4 boiled yolks
- 1 lg mustard
- lemon juice

To decorate:
- Parsley
- cucumbers
- You laugh
- Cherry tomatoes
- 4 slices of wholemeal bread cut lengthwise. Remove the crust. Give them a rectangular shape, all 4 slices should have the same size.
Method of preparation:
Boeuf salad:
Cut the pickled cucumbers into cubes. Do the same with the rest of the vegetables. In the hot salted water put the last (+ peas) and cook for about 10 minutes. You can also use a flower-shaped sieve to steam. Then put them in cold water for a few seconds to keep their shape and color. Drain well and allow to cool. Then mix with mayonnaise, salmon or tuna, salt and pepper.

You can serve it this way or present it as a "cake" with layers of bread, cream and decorations.

Butter cream:
Boil hard-boiled eggs. Cut in half. Remove the yolks and pass them through a sieve. Beat the butter with a mixer to be aerated and fine, then add the egg yolks, salt, pepper, lemon juice to taste and mustard.

Decorations:
Cut the parsley into small pieces. Cherry tomatoes and radishes are cut in half. Fresh cucumbers are cut into thin slices.

Assembly:
On a large chopper, start assembling: a slice of bread, salad, a slice of bread greased with butter cream + a layer of fresh cucumbers cut into thin slices, a slice of bread, salad, a slice of bread. Cover the "cake" with butter cream on all sides. Decorate with parsley on the sides.

Move the cake to a plate. Top garnish with a layer of salad in the middle surrounded by vegetables. If you still have butter cream then fill the boiled egg white halves with this cream.


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 feel like it.

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 several 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 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.


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 "Mayonnaise" and was made from partridge breast, gelatin cubes made from spice soup, in which he had boiled 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 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 we 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.


Video: Ultimate Thai Beef Salad - Marions Kitchen (November 2021).