Beef salad with chicken meat

Beef salad with rooster meat After making clear vegetable soup with country rooster meat, I saved the meat and vegetables for a beef salad. It is a practical recipe, especially when you already have the boiled and cooled ingredients. In my family, it was said that from one hen, you should make several dishes, and beef salad is one of the best uses for the leftover meat from the soup. The salad is prepared simply: the meat, vegetables, and pickles are diced, then mixed in a mayonnaise sauce with hot mustard and horseradish. After chilling, the flavor settles. Quick info Preparation time: not specified exactly; it requires the time for cutting and mixing the ingredients Cooking time: 10 minutes for frozen peas, if the vegetables and meat are already boiled Cooling time: minimum 1 hour Total time: minimum 1 hour and 10 minutes, after all boiled ingredients are prepared Servings: not specified in the original recipe Difficulty: easy Recipe type: cold salad, suitable for festive meals or for using leftover soup meat Ingredients 500 g boiled rooster meat from soup, picked from bones 500 g whole boiled vegetables in soup: carrot, potato, and parsley 500 g frozen green peas 4 pickled cucumbers 4 tablespoons mayonnaise 2 tablespoons hot mustard with horseradish 2 boiled eggs Lemon juice, optional Pickled bell peppers, optional Salt, to taste Pepper, to taste The vegetables should be well cooked but retain their shape, so the salad doesn't become mushy after mixing. The meat is used after being boiled in soup and cooled. For this recipe, the meat picked from the bones should be used, without tough pieces or skins that are not suitable for salad. Preparation method 1. Boil the frozen peas for 10 minutes. After boiling, drain well and let the peas cool. It is important that they are not warm when mixed with the mayonnaise. 2. Boil the eggs, if not already prepared. Peel them and let them cool. In this recipe, the eggs are used for decorating the salad. 3. Pick the rooster meat off the bones and chop it finely. Dice the boiled vegetables, pickled cucumbers, and, if using, pickled bell peppers into small cubes. 4. In a large bowl, mix the mayonnaise with the hot mustard and horseradish. Season with salt and pepper. If you prefer a tangier salad, you can add a little lemon juice. 5. Add the meat, vegetables, pickled cucumbers, and cooled peas to the mayonnaise mixture. Gently mix to combine the ingredients without crushing the potatoes and peas. 6. Taste the salad and add more salt, pepper, mustard, or lemon juice if needed. The amount of salt also depends on how salty the pickled cucumbers are and how much salt the soup had. 7. Line a container with plastic wrap and place the salad in it. Smooth the surface gently, cover, and refrigerate for at least one hour. 8. After cooling, turn the salad onto a serving platter and remove the wrap. Decorate with the boiled eggs. You can also use pickled bell peppers if you have them on hand and want a more colorful decoration. The meat, vegetables, and peas should be cold when mixing with the mayonnaise. If they are warm, the mayonnaise can change its consistency, and the salad won't bind as well. After a day in the fridge, the flavor is better defined, as the ingredients have time to combine. Why I often make the recipe I make beef salad with rooster meat mainly after preparing clear soup. This way, I use the boiled meat and vegetables without them going to waste. The country rooster has firmer meat, and after boiling, it cuts well and retains its texture in the salad. It is also an easy recipe to prepare in advance. The salad can be made a few hours before the meal and left to chill, which is useful when there are multiple dishes to prepare. Tips All ingredients that go into the mayonnaise should be cold. This is one of the most important things for a salad with good texture. Drain the peas and pickled cucumbers well. Excess water can make the salad too soft and dilute the dressing. Cut the ingredients into similarly sized cubes. The salad will be easier to mix, and each serving will have meat, vegetables, peas, and cucumber. Mix carefully after adding the mayonnaise. The potato can easily get crushed, especially if it is boiled very well. Taste before adding more salt. The pickled cucumbers, mustard, and mayonnaise already contribute to the final flavor. Substitutions If you don't have rooster meat, the recipe can be made with any boiled meat available from the soup, but the original version uses country rooster meat. The mustard used is hot with horseradish. If you have a milder mustard, the flavor will be gentler, but the amount in the recipe remains the same at the start; adjustments are made after tasting. Instead of mayonnaise, it is not advisable to use an ingredient that significantly alters the consistency, as the dressing is what binds the salad. The quantity is adjusted only if the mixture needs more creaminess. Variations You can add pickled bell peppers, as mentioned in the ingredient list. They can be chopped finely and mixed into the salad or used for decoration. For a tangier flavor, add a little lemon juice to the mayonnaise and mustard dressing. Add gradually, then taste, as the pickled cucumbers also add acidity. The salad can be left plain, with boiled eggs on top, without other decorative elements. The eggs are not mixed into the composition in the recipe steps but are used at the end. Serving ideas Serve the salad cold, after it has been in the fridge for at least an hour. It can be turned onto a serving platter and decorated with boiled eggs and, optionally, pickled bell peppers. It is suitable as a cold salad for a festive meal, but it can also be prepared when there are leftover meat and vegetables from soup. Frequently asked questions Can I use the meat immediately after it has boiled? It is not recommended in this recipe. The meat should be picked from the bones and allowed to cool before being mixed with the mayonnaise. The same applies to the vegetables and peas. How long should the salad be refrigerated? The minimum indicated time is one hour. The salad is better if left to chill for even a day, as the ingredients have time to combine their flavors. Are the boiled eggs added to the mixture? In the recipe steps, the boiled eggs are peeled, cooled, and used for decorating the salad after it is turned onto the platter. What if the salad is not tangy enough? Add a little lemon juice and mix carefully. Taste after each addition, as the pickled cucumbers also contribute to the tangy flavor. Why should the peas be drained? The peas are drained after the 10 minutes of boiling and left to cool so they do not add water to the mayonnaise. A salad with too much liquid easily loses its consistency. Nutritional values The values are estimates, as the type of mayonnaise, the fat content of the meat, or the exact number of servings are not specified. For a total quantity divided into approximately 6 servings, one serving may have approximately: 320–380 kcal Protein: 18–23 g Fat: 18–24 g Carbohydrates: 20–27 g Fiber: 4–6 g Most of the fat comes from the mayonnaise, while the protein primarily comes from the rooster meat and eggs. The peas and vegetables contribute carbohydrates and fiber. These values can vary significantly depending on how much meat is actually used and the composition of the mayonnaise. Storage and reheating Beef salad is stored in the refrigerator, covered, in a container or on a platter well protected with wrap. It is recommended to be left to chill for a minimum of one hour and is mentioned to be better even after a day. It is not reheated. It is served cold, straight from the refrigerator. For the best texture, avoid leaving it out at room temperature for long and only take out the amount that is to be served.

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan