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Beef salad

Beef salad

A salad that I really like, although I prefer it in the meat-free version.

  • Quantities depend on the quantity you make:
  • Carrot
  • kohlrabi
  • Chicken meat
  • Pickles
  • Canned peas (optional)
  • Potato
  • Salt
  • Pepper
  • mustard
  • Mayonnaise from 2 yolks and oil

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Beef Salad:

We usually make this salad when we make chicken soup and use vegetables and meat cooked in soup (carrots, goulash, chicken).

We boil the potatoes separately.

Cooked vegetables and meat cut into small pieces.

Make mayonnaise from egg yolks and oil.

Season, add mustard and mayonnaise.

Garnish to taste.


Recipe like in a monastery! How to make beef salad with fish meat! Father Ephrem from Dervent Monastery tells us how to prepare this delicacy!

Father Efrem Bandarica from Dervent Monastery raised the bar in terms of culinary delicacies. The father proposed to everyone an alternative to the classic "beef salad", this time with fish.
By far the way the salad was decorated attracted everyone's attention, many believing that the dish would be worth putting on the wall, like a painting, rather than being eaten.

Here's how you can make beef salad with fish.

For salad:
- 200 g potatoes
- 150 g of celery
- 125 g carrots
- 100 g pickles
- 125 g peas
- 1 can of salmon or tuna in its own juice
- 1 Lg of mayonnaise
- salt pepper

Butter cream:
- 125 g butter
- 4 boiled yolks
- 1 lg mustard
- lemon juice

To decorate:
- Parsley
- cucumbers
- You laugh
- Cherry tomatoes
- 4 slices of wholemeal bread cut lengthwise. Remove the crust. Give them a rectangular shape, all 4 slices should have the same size.
Method of preparation:
Boeuf salad:
Cut the pickled cucumbers into cubes. Do the same with the rest of the vegetables. In the hot salted water put the last (+ peas) and cook for about 10 minutes. You can also use a flower-shaped sieve to steam. Then put them in cold water for a few seconds to keep their shape and color. Drain well and allow to cool. Then mix with mayonnaise, salmon or tuna, salt and pepper.

You can serve it this way or present it as a "cake" with layers of bread, cream and decorations.

Butter cream:
Boil hard-boiled eggs. Cut in half. Remove the yolks and pass them through a sieve. Beat the butter with a mixer to be aerated and fine, then add the egg yolks, salt, pepper, lemon juice to taste and mustard.

Decorations:
Cut the parsley into small pieces. Cherry tomatoes and radishes are cut in half. Fresh cucumbers are cut into thin slices.

Assembly:
On a large chopper, start assembling: a slice of bread, salad, a slice of bread greased with butter cream + a layer of fresh cucumbers cut into thin slices, a slice of bread, salad, a slice of bread. Cover the "cake" with butter cream on all sides. Decorate with parsley on the sides.

Move the cake to a plate. Top garnish with a layer of salad in the middle surrounded by vegetables. If you still have butter cream then fill the boiled egg white halves with this cream.


Beef salad is the star of festive meals. How to prepare correctly. The ingredient that should not be put in it

Beef salad. In order for the taste to be an extraordinary one, you must use beef, not chicken because it is the one that really gives the taste of the salad.

Beef salad. After mixing, prepare a mayonnaise with egg and a little oil, put everything on the plates and then serve it with pleasure.


500 g of cow's broth or poultry breast,
400 g potatoes,
3 carrots,
2 parsley roots,
200 g peas,
1 small celery,
sour cucumbers and donuts,
green parsley,
mayonnaise,
olive,
boiled egg whites,
mustard.

Wash the meat and put it to boil, at the right heat, in a pot of cold water. When it boils, clean it of foam, put a little salt and let it continue to boil, on low heat, without boiling. During cooking, cover the pot with a lid, leaving a one-finger opening for the steam to escape. Boiled meat is cut into cubes.

Peel and wash the vegetables and greens and bring to a boil (canned peas do not boil).

After boiling, the potatoes, carrots, parsley and celery are cut into cubes.

Put everything in a bowl, add the chopped cucumbers, the chopped donut and the peas. Add salt, a pinch of mayonnaise and a tablespoon of mustard and mix well. The mixture is placed on a plate taking its shape and the surfaces are leveled.

The rest of the mayonnaise is spread with a wide knife in an even layer on all the external surfaces.
Garnish with olives, green parsley leaves, chopped or chopped egg whites, donut slices.


Classic beef salad - grandma's recipe

Preparation time 1 hour 10 minutes

Cooking time 20 minutes

Total time 1 hour 30 minutes

Ingredients

FOR SALAD (add quantity for decoration)

  • 300 g beef [or 1 chicken breast my daughter prefers even though it's called & quotboeuf & quot (beef)]
  • 6 carrots (medium)
  • 6-7 suitable potatoes
  • 4x4 cm celery root
  • 200 g boiled peas
  • 5-600 g pickled cucumbers
  • 150 g muros gogosar
  • lemon juice
  • mustard (I put sweet and very little of the hot)
  • salt

FOR MAYONNAISE

  • 8 egg yolks
  • 500 ml oil (increase the amount of oil if you want with more mayonnaise)
  • juice of 1 small lemon
  • 1 tablespoon mustard (Dijon)
  • salt

Recipe Notes

OPTIONAL & gt & gt & gt a little pickled donut made for the red border

PREPARATION Classic beef salad & # 8211 grandma's recipe

1. At least two hours before, take absolutely all the ingredients for mayonnaise out of the fridge to reach room temperature. If one is cold, cut the mayonnaise.
2. 3 hours before, drain the pickles in a pasta sieve. It would be elegant to have all the vegetables cut by hand, but I don't have time, it doesn't hurt the taste and I cut the pickled cucumber in the robot, I cut big cubes in my hand and then the impulse for only 5 seconds, if the robot is strong. Cut the donut by the hand because it is softer. Drain them and before combining them with the rest, lightly press them with your hand in the sieve, otherwise the juice will gather on the plate.
3. Thoroughly wash the meat and vegetables.
4. In a large pot, boil the meat in cold water + 1 teaspoon of salt.
5. Peel the carrots and add them quickly, boil just as much.
6. After 10 minutes, peel the potatoes and add them whole to the boil. I also put a small onion that I throw away at the end.
7. After about 20 minutes add the celery that boils very quickly, possibly remove it before the rest boils, try to easily penetrate the gunpowder in it.
8. Boil the peas separately if frozen. If it tastes like canned food, it usually does not require boiling.
9. While the vegetables are boiling, prepare the mayonnaise, as I said, the must must all have the same room temperature, otherwise it will be cut. Except for the oil, you put everything in the robot, turn it on at low speed and then immediately high and add oil in a thin thread (I have a lid with a hole that measures the oil).
10. It is of course possible with the mixer but it is much more inconvenient. In the days when there were no robots, they rubbed patiently with a wooden spoon.
11. Take out everything in the soup in a large bowl and let it cool just enough to allow you to cut your hand into cubes as small as possible. I noticed that it is much better when the warm vegetables are combined. When I postponed cutting the ingredients for the next day, the salad was not as good.

12. Everything you cut you put in a large bowl in which to maneuver to mix with mayonnaise (you stop a part for decoration. I don't dress it in mayonnaise every day, in my childhood I was sick of the mayonnaise layer who dresses and removes it.
In order not to oxidize, in the version without mayonnaise on top, I wrap it tightly with foil. Often, if there is a lot, I keep it in jars with lids or deep bowls so as to reduce the contact surface with the oxidizing air and decorate only a part of what we consume on the spot.
13. Homogenize the vegetables and mayonnaise, season with salt, add the lemon juice if it is not sour enough and add more mustard.

Decoration

& # 8220The mirror & # 8221 of mayonnaise, you cut the hearts (with a cutter) from the pickled donut that must be hard. The side border is a mixture of 2-3 tablespoons of mayonnaise in which I added mashed donuts.

2. Lucian Food and Beyond
3. Brandusa Cooking With My Soul
4. Andreea Mohorea Recipe ABC
5. Aura Carolina Popa Aura Kitchen
6. Adriana Lucia Mara Love in dishes
7. Andreea Denisa & # 8211 Dea & # 8217s Cakes
8. Daiana and Cosmin Simple and good
9. Dana Burlacu Cakes and other sweets
10. Alexandra Butnari Gustolandia
11. Dia Daria My dear recipes
12. Claudia Readings and Flavors
13. Mihaela Voguisine
14. Ioana Tone Passion and color
15. Oana - lack of reciprocity
16. Lili Liliana - lack of reciprocity
17. Cerasela Badr El-Din: Safron and Dates
18. Monica Horoiu & # 8211 Monya & # 8217s & # 8230.
19. Iancu left the project
20. Iuliana Miu? non-existent link
21. Iuliana Florentina Avram Recipes of all kinds
22. Alice Ciobanu Country of dishes
23. Paula Gafitescu: Enjoy Dessert!
24. Geta -link non-existent
25. Simona Alison & # 8217s Trials
26. Iolanda and Georgiana Voinea sisterskitchen
27. Mihaela Sava & gt & gt & gt non-existent link


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.


Beef salad


Beef salad is a popular dish in Romania, also called "Russian" in the Republic of Moldova. It is often served as a first course on festive occasions or as & # 8222entre & # 8221. Beef salad includes carrots, peas, green beans, potatoes, beef with all cooked such as pickles and, where necessary, diced, tied with mayonnaise. Garnish with mayonnaise, black olives, dill and pickles.

And if you didn't know (I didn't know I read in wikipedia either) 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"). Thus, beef salad has become a very common dish in different countries such as Russia, Poland or Romania, changing its recipe depending on the foods used in regional cuisine.

I usually prepare this salad at events or when I make beef or chicken soup. Boil several vegetables and then with some of them I make beef salad. In fact, my mother used to do this for the holidays, soup and beef salad, I remember that she was in charge of cutting the diced vegetables :)

Beef salad

  • 500 gr beef (you can also use chicken)
  • 2-3 carrots
  • 2 parsley roots
  • 3-4 potatoes
  • 2 pickles or donuts
  • 1 box of peas (200 gr)
  • salt pepper
  • olives for garnish

1. Boil the beef / chicken together with the vegetables.

2. Allow to cool and cut into pieces. Drain the cucumbers and cut into small pieces.

3. Mix all the ingredients, add the peas. Add mayonnaise and mix lightly then season with salt and pepper.

4. The composition is placed in a bowl and decorated according to everyone's imagination. I like to eat it immediately but my mother said that they have to be cold for at least 2 hours to penetrate the ingredients.

Here are some salad dressing patterns I've made over time.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Recipe like in a monastery! How to make beef salad with fish meat! Father Ephrem from Dervent Monastery tells us how to prepare this delicacy!

Father Efrem Bandarica from Dervent Monastery raised the bar in terms of culinary delicacies. The father proposed to everyone an alternative to the classic "beef salad", this time with fish.
By far the way the salad was decorated attracted everyone's attention, many believing that the dish would be worth putting on the wall, like a painting, rather than being eaten.

Here's how you can make beef salad with fish.

For salad:
- 200 g potatoes
- 150 g of celery
- 125 g carrots
- 100 g pickles
- 125 g peas
- 1 can of salmon or tuna in its own juice
- 1 Lg of mayonnaise
- salt pepper

Butter cream:
- 125 g butter
- 4 boiled yolks
- 1 lg mustard
- lemon juice

To decorate:
- Parsley
- cucumbers
- You laugh
- Cherry tomatoes
- 4 slices of wholemeal bread cut lengthwise. Remove the crust. Give them a rectangular shape, all 4 slices should have the same size.
Method of preparation:
Boeuf salad:
Cut the pickled cucumbers into cubes. Do the same with the rest of the vegetables. In the hot salted water put the last (+ peas) and cook for about 10 minutes. You can also use a flower-shaped sieve to steam. Then put them in cold water for a few seconds to keep their shape and color. Drain well and allow to cool. Then mix with mayonnaise, salmon or tuna, salt and pepper.

You can serve it this way or present it as a "cake" with layers of bread, cream and decorations.

Butter cream:
Boil hard-boiled eggs. Cut in half. Remove the yolks and pass them through a sieve. Beat the butter with a mixer to be aerated and fine, then add the egg yolks, salt, pepper, lemon juice to taste and mustard.

Decorations:
Cut the parsley into small pieces. Cherry tomatoes and radishes are cut in half. Fresh cucumbers are cut into thin slices.

Assembly:
On a large chopper, start assembling: a slice of bread, salad, a slice of bread greased with butter cream + a layer of fresh cucumbers cut into thin slices, a slice of bread, salad, a slice of bread. Cover the "cake" with butter cream on all sides. Decorate with parsley on the sides.

Move the cake to a plate. Top garnish with a layer of salad in the middle surrounded by vegetables. If you still have butter cream then fill the boiled egg white halves with this cream.


Beef salad

1. Boil the meat, and froth it repeatedly. When it stops frothing, add the potatoes, carrots, celery, parsnips, onions and parsley root, all freshly cleaned and cut in half.
2. After the vegetables and meat have boiled (the fork easily enters both), strain the juice and let the ingredients cool.
3. When they are cold enough, cut all the vegetables into cubes (not onions), unwrap the meat and cut it in the same way.
4. Cut the cucumbers into cubes and let them drain. When the water has drained from them, put them over the rest of the ingredients and mix.
5. Prepare the mayonnaise from the 3 yolks, adding a pinch of salt and mustard at the beginning. Mix and add oil gradually.
6. When the mayonnaise has increased in volume and has the desired consistency, add the lemon juice and season with salt.
7. Add mayonnaise (all or only part) to the salad and mix until you get a homogeneous composition. Season with salt and spread on a plate, then garnish with the rest of the mayonnaise (if you have kept), boiled egg whites, pickles and olives.

By preparing beef salad you can easily make a soup, using the juice in which the vegetables are boiled. Try the soup recipe with dumplings, complementary to beef salad.


Beef Salad (Beef Recipe)

Beef salad cake, recipe with crispy breadcrumbs

I hope you had a happy and prosperous Christmas with your loved ones! This year we planned a very quiet and relaxing Christmas and, to our joy, nothing intervened to disturb us. I cooked moderately because it was just the two of us and I don't like to be put in the situation of throwing away food or eating until I refuse.

I hadn't done it in years Boeuf salad so this year I bought all the ingredients from the Romanian store and I got to work. And because I wanted it to look more special, I turned it into a delicious one beef salad cake with a crispy breadcrumbs.

As I promised on the blog's Facebook page, I'm posting the recipe today in case you want to have it on the New Year's table. Unfortunately, I don't have pictures in steps because I took it around 11 at night and I didn't have good light in the kitchen at all, but it's so simple that we really don't need too many pictures to make it.


Peel a squash, grate it and squeeze the juice. Put the meat, the potatoes cut into quarters, the whole carrots, the piece of celery and the peas in a saucepan.

Cover with water, add a little salt and cook over low heat until soft. Let them cool.
Finely chop the meat, vegetables and pickles (cucumbers, donuts).
Mix everything with mayonnaise and adjust the taste with salt, if necessary.
Decorate with black olives and pickles.

Thus, you easily got a beef salad handsome and very tasty!