Beef salad

Beef Salad

Beef salad is a traditional Romanian dish, a staple on festive tables, especially during the holiday season. This recipe combines tender meat with boiled vegetables and mayonnaise, offering a savory taste that will delight all taste buds. Ideal for Christmas, New Year's, or any special occasion, beef salad is sure to become the star of the meal. Let's get started!

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 8-10

Ingredients:
- 600 g lean beef (or chicken) without fat or bone
- 800 g potatoes, peeled
- 1 medium celery, peeled
- 2 parsley roots, peeled
- 700 g carrots, peeled
- 1 kg pickled cucumbers (in brine, not vinegar)
- 1 large can of peas
- 800 ml homemade mayonnaise, with mustard (for a spicier taste)
- Salt, pepper, mustard to taste
- For garnish: pickled peppers, olives, pickled cucumbers

Instructions:

1. Preparing the meat: In a large pot, add 2-3 liters of water and the beef (or chicken). Boil over medium heat, removing the foam that forms on the surface. Let the meat boil for 30-40 minutes until it becomes tender but not overly soft.

2. Boiling the vegetables: Add the carrots, celery, and parsley to the pot. Continue boiling everything together until the vegetables are almost cooked (about 10-15 minutes). Then, add the peeled potatoes and boil everything until a fork easily goes through them (around 15-20 minutes).

3. Cooling the ingredients: Once the meat and vegetables are cooked, remove them to a platter and let them cool completely. It is essential not to rush this stage, as the ingredients will be easier and more uniform to cut when cold.

4. Cutting the ingredients: After they have cooled, cut the meat and vegetables into small cubes, about 1 cm. This will help achieve a homogeneous and visually appealing salad.

5. Adding peas and cucumbers: In a large bowl, add the canned peas and 2/3 of the diced pickled cucumbers. Gently mix to combine the ingredients.

6. Mixing the salad: Add the cut meat and vegetables to the bowl with peas and cucumbers. Mix well, being careful not to crush the vegetables.

7. Seasoning: Start adding the mayonnaise, keeping 1/3 to garnish the salad. Taste the salad and adjust with salt, pepper, and mustard to preference. If you want a more sour taste, you can add more pickled cucumbers.

8. Assembling the salad: Place the salad on a platter or in a bowl. Use the remaining mayonnaise to evenly coat it, then decorate with pickled peppers, olives, and slices of pickled cucumbers for a festive look.

Serving suggestion: Beef salad is delicious both at room temperature and chilled. It is ideal as an appetizer or side dish, accompanied by a slice of fresh bread.

Possible variations: You can experiment by adding green or black olives to the mixture or use Greek yogurt instead of mayonnaise for a lighter version. Also, if you prefer a more colorful salad, you can add diced red bell pepper.

This beef salad recipe is simple yet full of flavor and tradition, perfect for bringing a touch of joy to every festive meal. Enjoy!