Beef salad

# Beef Salad: A Classic Delicacy with a Personal Touch

Beef salad is an iconic dish that brings not only a mix of colors and flavors to our table but also a story full of tradition. This salad is often associated with holidays, family gatherings, or any special occasion. Here’s how you can recreate this simple yet delicious recipe step by step to impress everyone!

Preparation Time

- Preparation time: 30 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 30 minutes
- Number of servings: 6-8

Ingredients

For the salad:
- 300 g boiled beef (or turkey breast for a lighter option)
- 4 medium potatoes
- 4 carrots
- 2-4 pickled cucumbers (to taste)
- 2 pickled bell peppers
- 5 tablespoons canned peas
- 5 pitted olives (optional, for decoration and extra flavor)

For the mayonnaise:
- 2 egg yolks (one boiled and one raw)
- 200 ml oil
- Juice of one lemon
- 1 teaspoon mustard
- Salt and pepper to taste

Preparation

Step 1: Preparing the meat
Start by washing the meat well. Place it in a large pot with cold water. Bring it to a boil and skim off the impurities. Add a whole, peeled carrot for extra flavor. Lightly salt the water and let the meat simmer for 1 hour or until tender. Once cooked, drain the meat and let it cool, then cut it into small cubes.

Step 2: Boiling the vegetables
While the meat is cooking, boil the potatoes with their skins on. This method preserves nutrients and flavor. Boil them until tender but not falling apart, about 20-25 minutes. Once cooked, let them cool, then peel and cut them into small cubes.

Step 3: Preparing the pickled vegetables
While the vegetables are boiling, finely chop the pickled cucumbers and bell peppers. Place the chopped vegetables in a strainer to drain excess water so that the salad doesn’t become too wet.

Step 4: Preparing the peas
Drain the canned peas and rinse them with cold water, then let them drain well. The peas add a pleasant contrast of texture and color to the salad.

Step 5: Making the mayonnaise
To achieve a creamy mayonnaise, combine the boiled yolk with the raw one in a bowl. Start mixing with a whisk or mixer, gradually adding the oil. Continue mixing until you get a smooth consistency. Season with lemon juice, mustard, salt, and pepper to taste.

Step 6: Assembling the salad
In a large bowl, combine the chopped meat, potatoes, carrots, cucumbers, bell peppers, and peas. Add the prepared mayonnaise and gently mix so that all the ingredients are evenly coated. Be careful not to crush the vegetables.

Step 7: Serving
Transfer the salad to a platter and garnish with olives and, if desired, thin slices of bell pepper or carrot. Let the salad sit in the refrigerator for a few hours before serving to allow the flavors to meld.

Chef's Tip
For a personal touch, you can add some chopped nuts or olives to the salad. This will bring a crunchy texture and an interesting taste! Also, if you want to try a vegan version, you can replace the meat with smoked tofu and the mayonnaise with an avocado-based alternative.

Nutritional Benefits
This salad is rich in protein from the meat and vitamins from the vegetables. The potatoes and peas provide complex carbohydrates, while the mayonnaise adds healthy fats, offering a perfect nutritional balance.

Frequently Asked Questions

1. Can I use fresh vegetables instead of pickled ones?
Yes, you can use fresh vegetables, but make sure to boil them well and season them to give them a rich flavor.

2. How can I store the beef salad?
The salad can be stored in the refrigerator in an airtight container for 2-3 days. It actually tastes better the next day when the flavors have melded.

3. What can I serve with beef salad?
This salad pairs perfectly with toasted bread or homemade bread. You can accompany it with a glass of white wine or a natural fruit juice.

Beef salad is a dish that brings joy and nostalgia to every meal. With every bite, it will take you back to special moments with loved ones. Enjoy!