Beef Salad

Name: Beef Salad - Mirona M.
Ingredients: Beef salad 500 g beef 500 g potatoes 5; 6 pickled cucumbers 5 pickled peppers 5 medium carrots a small celery (root) 200 g frozen peas salt pepper For mayonnaise: 600 ml oil 2 boiled egg yolks 1 raw egg yolk 1 teaspoon mustard juice from 1

Savory - Beef Salad by Mirona M. - Recipia

I washed the meat well under a stream of cold water, then placed it in a large pot on the stove to boil. After a few minutes, I noticed that a foam had formed on the surface of the water, so I removed it with a skimmer, making sure the soup would be clear and tasty. In parallel, I washed the potatoes, leaving them with their skins on, and put them to boil to preserve their flavor and nutrients. I cleaned the carrot and celery, washed them well, and cut them into larger pieces, which I added to the pot with the meat. I also added the peas, which would bring extra color and sweetness to the dish. While the meat and vegetables were boiling, I took advantage of the time and prepared the cucumbers and bell peppers. I diced them into small cubes and let them drain in a colander to remove excess water. After about 40 minutes, I checked if all the ingredients were cooked properly. I removed them from the pot and let them cool. Then, I peeled the potatoes and cut them into cubes as well, using a sharp knife. I did the same with the meat, carrot, and celery. To prepare the mayonnaise, I chose to use an immersion blender, which would ensure a fine and creamy texture. I started by mixing the egg yolks well with a pinch of salt, adding mustard to enhance the flavor. Once I achieved a homogeneous mixture, I began to gradually add oil, alternating with lemon juice, to obtain perfect mayonnaise. I continued blending until I incorporated all the oil and juice, resulting in a fluffy and delicious mayonnaise. In a large bowl, I combined all the boiled vegetables and meat, seasoned with salt and pepper to taste, then added the mayonnaise, reserving three tablespoons for garnish. I carefully mixed everything, ensuring that each ingredient was well coated with mayonnaise. I transferred the salad to a beautiful platter, arranging it carefully. Finally, I garnished with the remaining mayonnaise, adding a few slices of cucumber and bell pepper on top for an attractive appearance. This salad is perfect to be served at festive meals or as a refreshing appetizer, bringing together varied flavors and textures that will surely delight the taste buds of the guests.

Ingredients

Beef salad 500 g beef 500 g potatoes 5
6 pickled cucumbers 5 pickled peppers 5 medium carrots a small celery (root) 200 g frozen peas salt pepper For mayonnaise: 600 ml oil 2 boiled egg yolks 1 raw egg yolk 1 teaspoon mustard juice from 1

Beef Salad

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