New recipes

Quick beef salad

Quick beef salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We boil the potatoes together with the carrots in salted water and let them boil until the fork enters them easily.

Meanwhile, finely chop the donuts and cucumbers.

After the potatoes + carrots have boiled, drain them, let them cool and cut them into small pieces.

In a bowl (see photo 2) put all the chopped vegetables and mix them together. Finally add the mayonnaise, made as follows:

We take a wooden spoon and a bowl, we put the yolks and we pour oil little by little, stirring continuously. We also drip the lemon juice, so as not to cut + the mustard and we continue to put oil until it binds enough.

Decorate as you like with the rest of emoinezaza, olives, etc.



CHRISTMAS RECIPES. The best beef salad

photo: Alex Badulescu / Pixabay

CHRISTMAS 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, 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 it's not a must unless you like it.


Keyword beef, keto, vegetables, low carb, beef salad

Total Time 1 hour 30 minutes

Author Annda`s Keto Kitchen

Ingredients

  • 470 g cauliflower (a small cauliflower)
  • 280 g beef
  • 200 g pickles (10 pieces)
  • 100 g carrots (1 small carrot)
  • Himalayan salt
  • pepper (or chilli seeds)

Mayonnaise

  • 150 ml avocado oil (or olive oil)
  • 2 yolks
  • 2 teaspoons mustard
  • Himalayan salt.

Instructions

If you liked the recipe and want to support me to create quality content in the future, you can do it by clicking here:

Food Macros

You May Also Like

Shells with Butter and Green Beans & # 8211 Low Carb

Keto meatballs

Green Beans with Garlic Sauce

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


If you like it, share it with your friends!





Ingredient:

12 eggs

For the filling:
350g peas
250g York ham
200g Cheese Dalia
Salt and pepper to taste

For mayonnaise:
1 teaspoon mustard
1 egg yolk or raw
A pinch of salt
2 tablespoons sour cream
Oil

Method of preparation:
Cut the ham into small cubes.

We put the cheese on the small or large grater, according to our preferences.

We take the peas out of the can and put them in a strainer.

To prepare the mayonnaise, put in a bowl 1 teaspoon of mustard, 1 egg yolk and a pinch of salt. Mix with a wooden spoon, then pour oil little by little and mix quickly in one direction, until you get the desired amount of mayonnaise.


Put 2 tablespoons of sour cream over the mayonnaise obtained and mix until it is completely incorporated.

In a saucepan, put salted water and boil 12 eggs. Let them boil until they become hard, about 5 minutes, after they have boiled, peel them and leave them to cool.

After the eggs have cooled, cut them in 2 lengthwise, remove the yolks, dig a little inside with a knife - if necessary. In order to have stability on the plate and not to tilt in parts, in the domed part of the outside of the egg, we cut a small piece of egg white, so that it becomes flat and has stability.

The yolks that we take out of the egg as well as the hollowed egg white and the parts that fall from the straightening, we put them in a bowl and we grind them very finely with a fork.

Over these crushed yolks and egg whites, add the diced ham, previously drained peas and grated cheese and mix everything until smooth, lightly without breaking the peas.

Add the previously prepared mayonnaise over the resulting composition and mix in one direction so as not to cut - until it is completely incorporated.

Season with salt and pepper to taste, mix again and ready, this is the egg filling.


We take each half of the egg separately and fill it with a spoonful of the filling. Laying eggs on a beautifully decorated platter & # 8211 a nice effect, for a festive meal, would be to use a bed of created lettuce - on top of the stuffed eggs sprinkle grated cheese.




Boeuf salad

A salad dear to all Romanians (well, almost everyone), without which neither Easter, nor Christmas, nor New Year's Eve comes. Given the name, eleven out of ten people will tell you that this dish is originally French. They are just as right as the famous "French potatoes." It seems that the aforementioned salad reached the protipendada from the Danube Principalities on the Russian chain, drawing its origin from the à la Russe salad, in which - at a certain moment - boiled beef was added, hence the name. Why beef and not beef? For the same reasons we say today job and not a job, party and not party, weekend and not the weekend (I think you understand and there is no need to continue with the examples). The name has been retained, the composition has changed over time. Beef has been replaced with chicken (cheaper and easier to prepare). Between 1980 and 1989, when the lack of "everything" was in full swing, it was done even with Paris (!).

The ingredients are known: boiled potatoes and vegetables, pickles, boiled meat (chicken or beef), mayonnaise, mustard, salt and pepper. But the icing on the cake is her decorating salad.

Next, I will bore you with the way this wonderful salad called "Boeuf" is prepared in our kitchen. I say "to us", because his training is a team work.

What do you need?

  • 6 potatoes suitable for size
  • ½ kg of carrots
  • 200 g canned green peas
  • 1 chicken breast without skin and bone (about ½ kg)
  • 150 g pitted black olives
  • 400 g donuts in vinegar
  • a dozen pickles
  • 3-4 tablespoons of classic mustard (neither sweet nor spicy)
  • a mayonnaise of 2 boiled egg yolks, 2 raw and about 1 L of oil
  • salt and pepper to taste.

Bonus: for this salad I also used a boneless chicken leg and 2 more carrots, recovered from a chicken soup.

How do you proceed?

  • Boil the peeled potatoes, peeled carrots and chicken breast separately
  • After cooling, cut the peeled potatoes, carrots and meat into small cubes (4 - 5 mm side)
  • Wash the peas and drain well
  • The olives are cut into quarters
  • Cut the donuts and cucumbers into small cubes and let them drain
  • Before adding the pickles to the other ingredients, squeeze the juice well, otherwise there is a possibility that the mayonnaise will be cut.
  • Mix the potatoes, carrots, meat, peas, olives, donuts, cucumbers, mustard, mayonnaise, salt and pepper well in a large bowl (best mix the ingredients by hand, using a glove the ingredients should not be crushed)
  • Match the taste of the salad, adding (as appropriate) salt, pepper, mustard or pickles
  • Place the salad on the plate (s) and garnish (or not), then leave to cool

It is recommended that the salad be kept cold for at least 24 hours before being served at the table: this way they have time to blend the flavors and better highlight the taste of the ingredients.

Have fun and see you healthy again!


How do we make the wonderful tabbouleh salad

Ingredient:

  • 250 g bulgur
  • 360 ml of warm water, enough to keep your finger in it
  • 150 g cherry tomatoes or 250 g normal tomatoes
  • 5 bundles of parsley
  • A small red onion
  • A handful of mint leaves
  • 100 ml of olive oil
  • Juice of 1/2 lemon or to taste
  • Salt and pepper to taste

Method of preparation:

We wash the tomatoes and cut them into cubes, if we use normal tomatoes, we cut them into 4, we take out the seed house and then we cut them into cubes.

Peel an onion and finely chop it.

Wash the parsley and mint leaves, squeeze them well in a kitchen towel and chop them finely.

Put the lemon juice with the olive oil in a bowl and mix with a whisk until you get an emulsion. I left him with his thigh.

Put the bulgur in a bowl with a little salt and pour the water over it. Cover with foil and set aside for about 2 hours.

After the bulgur has hydrated and cooled completely, drain the excess water and add the rest of the ingredients, salt and pepper and mix. Set aside for half an hour to combine the flavors, after which it can be served.

Simple, fast, tasty but especially healthy, and from here I can only wish you good work and good appetite!


Russian salad Olivier

Russian salad Olivier
A recipe similar to Boeuf Salad and which has its origins in Russia. It can be found in many countries on holiday tables, everyone has adapted their recipe to their own tastes, and I tried the Iranian version.


Beef salad

Beef salad is a popular food in Romania similar to Olivier salad, also called "Russian" in the Republic of Moldova. It is often served as a first course on festive occasions or as an "entrée". Beef salad includes carrots, peas, green beans, potatoes, all-cooked beef such as pickles and, where necessary, diced, tied with mayonnaise. Garnish with mayonnaise, black olives, dill and pickles.

The original salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of game salad at the Ermitaj restaurant (Эрмитаж), one of the largest restaurants in Moscow. The original recipe was kept secret and was lost in 1905 when the Ermitaj restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas. After 1905, many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef (in French boeuf means "beef"). These salad variants, with various names, have become a very common dish in different countries such as Russia, Poland or Romania, changing their recipe according to the foods used in regional cuisine.

The current Romanian beef salad, called more and more frequently Boeuf salad", consists of peas, carrots, potatoes and meat or organs (eg beef heart) boiled and then diced, to which are added pickled cucumbers and / or diced pickled donuts. This composition is then incorporated into mayonnaise and garnished.


Olivier salad, the "father" of Boeuf salad

However, the original beef salad recipe is not Romanian, this being only a poorer version of it. French chef Lucien Oliviera first cooked in the mid-19th century for the restaurant (Hérmitage Restaurant in Moscow), a salad to which he lent his name: Olivier Salad. His recipe has remained secret to this day, knowing only that it originally contained very expensive ingredients: game meat, shellfish, mayonnaise and vegetables.

But here are the ingredients we need for a Romanian Boeuf salad.

For beef soup, where we will boil the beef, but also the vegetables that we add to the salad, we need:

800 g beef with soup bone, soups (approx. 500 g lean meat)

500 g vegetables: carrots, parsley root, parsnips and a small celery, a small onion, whole (throw away after boiling)

1 teaspoon black peppercorns.

Other salad ingredients:

150 g pickles (about 3-5 pieces)

150 g canned green peas

250 g boiled potatoes in shell

Mayonnaise from 3 egg yolks, 3 teaspoons of mustard, lemon juice, white pepper and 200 ml of oil.


half a kilo of beef

Boil the potatoes in their skins. Carrot and celery are cleaned, washed and boiled. The beef is washed and boiled in salted water.

Pickled cucumbers and donuts are cut into small pieces and left to drain a bit!

After boiling, finely chop the meat and vegetables. These are mixed in a large bowl with donuts and cucumbers, add mayonnaise (leave 2 tablespoons for garnish) and mix well. Put in a bowl, cover with mayonnaise and garnish to taste. Serve with pleasure!



Comments:

  1. Fitz Gibbon

    Interesting, but still I would like to know more about this. Liked the article! :-)

  2. Thoth

    I don't have the information I need. But I will be happy to follow this topic.

  3. Ralf

    agree with all of you !!!!!

  4. Hargrove

    Talk about the merits

  5. Avsalom

    Do not puzzle over it!

  6. Keiji

    It doesn't come close to me.



Write a message