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Beef salad

Beef salad


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-boil peeled or peeled potatoes and cut into cubes, carrots and chest

-We mash potatoes with a fork or robot, cut carrots into cubes, as well as donuts, cucumbers and meat

-mix the vegetables, add salt and mayonnaise and mix well

-Put it on the plate and decorate it according to your imagination


Ingredients Lettuce in three dressing options

Simple Dressing Ingredients with Lemon Oil and Juice

  • 30-100 ml. oil & # 8211 either extra virgin olive oil or a combination of olive oil and another oil with a neutral taste. You can put more or less oil, according to taste, but know that the oil is the one that fixes the flavors to the lettuce leaves.
  • juice from half a lemon & # 8211 is added to taste
  • salt
  • pepper

Dressing ingredients with honey and mustard

  • 1 tablespoon mustard & # 8211 Dijon is recommended, that mustard with whole grains. I like it a lot, but the others in the family don't, so this time I used normal mustard, the family's mustard.
  • 1 teaspoon of honey & # 8211 as fluid as possible to melt quickly in the vinaigrette. My honey was sweetened and I preferred not to heat it anymore. I had to shake the jar with the vinaigrette more until I made sure it blended with the rest of the ingredients.
  • 50-90 ml. Lemon juice & # 8211 can be adjusted to taste
  • 100 ml. & # 8211 oil either extra virgin olive oil or a combination of olive oil and another neutral tasting oil
  • salt to taste
  • pepper to taste

Beef Salad "Special" - the tastiest option!

We like to experiment. We want to offer you, in our opinion, the tastiest version of Boeuf salad. It is special because it adds fried chicken breast, which gives it a specific taste.

INGREDIENT:

& # 8211 300-400 gr of chicken breast

& # 8211 1 fresh (or pickled) cucumber

& # 8211 1 can of canned green peas

METHOD OF PREPARATION:

1. Peel the potatoes and carrots, add them to the pan, pour water and cook the vegetables until they are ready.

Advice. Potatoes can also be boiled in their skins.

2. Place the eggs in a saucepan, sprinkle with salt (not to leak if it cracks) and boil.

3. Cut the meat into cubes, transfer it to the pan with oil and stir continuously until it turns white. Then put the lid on and cook the meat until it starts to remove liquid.

4. Add salt, black pepper, mix, cover the pan with a lid and cook until all the liquid has evaporated.

5. Then take the lid off and fry the meat until lightly browned. Allow it to cool completely.

6. Cut the potatoes, carrot, eggs and cucumber into cubes.

7. Add the meat, drained peas, mayonnaise, black pepper and mix the ingredients well.

8. Add chopped onion and stir the salad once more. Taste and add more salt if you feel the need.

9. Transfer the salad to the salad bowl and decorate it, we used fresh cucumber and dill.


BOEUF SALAD. ingredients

1/2 kg parsnips
1/2 kg of beef

1 jar of cucumber vinegar

Method of preparation

Wash the vegetables and bring to a boil. In another bowl, boil the meat. After boiling, remove, leave to cool and peel.

Finely chop the vegetables, meat and cucumbers.

Add the mustard, mayonnaise, salt and pepper to taste and mix well by hand, then place on a plate and garnish to your liking.

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What contains beef salad

First of all, for this recipe we need beef, more precisely rasol, (beef means beef in French). There are many recipes online in which beef is replaced with chicken or turkey, but in this case we can no longer call this preparation, beef salad.

The vegetables from the Romanian beef salad are: potatoes, carrots, celery, peas. I also add green beans, it gives it a wonderful taste. After cooking, cut the vegetables into small cubes and mix with cucumbers and pickled donuts (also cut into small cubes) and mayonnaise.

The salad recipe with beef, vegetables and mayonnaise is a dish that is made mainly for the holidays. Is wonderful! I invite you to try it.


Beef salad

Beef salad it is preferred by everyone and is indispensable for Christmas, New Year's Eve meals, along with sarmale and cozonac.

This salad recipe is based on mayonnaise and boiled vegetables (potatoes, carrots, celery) cut into small cubes, pickled cucumbers and donuts and boiled meat. Other combinations can be made, depending on the imagination and taste of each one.

It is good that the mayonnaise used in the salad is made at home because it is tastier and more attractive and we can give it the taste we like. If we make mayonnaise at home, the eggs must be very fresh and organic.


Beef Salad - Recipes

Beef salad is not absent from New Year's Eve on Romanian tables, each housewife has her own beef salad recipe. Although beef salad is normally made with beef, as the name suggests, everyone puts what he has or what he likes: chicken, turkey, pork, the salad will be just as tasty. I really like to add peas, but since my husband doesn't like the idea, I prefer not to put it.
You can find more recipes for Christmas and New Year here.
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the discussion group of the blog here
You can also find me on instagram here.


Beef salad ingredient

After boiling, remove, leave to cool and peel

Finely chop the vegetables, meat and cucumbers.


Add the mustard, mayonnaise, salt and pepper to taste and mix well by hand, then place on a plate and garnish to your liking.


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.

4.5 Based on 13 Review (s)

Beef Salad - Recipes

Beef salad is not absent from New Year's Eve on Romanian tables, each housewife has her own beef salad recipe. Although beef salad is normally made with beef, as the name suggests, everyone puts what he has or what he likes: chicken, turkey, pork, the salad will be just as tasty. I really like to add peas, but since my husband doesn't like the idea, I prefer not to put it.
You can find more recipes for Christmas and New Year here.
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the discussion group of the blog here
You can also find me on instagram here.


Beef salad ingredient

After boiling, remove, leave to cool and peel

Finely chop the vegetables, meat and cucumbers.


Add the mustard, mayonnaise, salt and pepper to taste and mix well by hand, then place on a plate and garnish to your liking.


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 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 obtain after boiling the 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.


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 mayonnaise
  • 2 teaspoons horseradish mustard
  • ½ teaspoon of salt
  • ¼ teaspoon freshly ground pepper
  • 50 g sliced ​​olives