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Beef salad

Beef salad

Boil the meat and vegetables and leave to cool. Boil an egg.

Stop a few slices of carrot and boiled egg white separately on a saucer. The rest of the carrots, potatoes, meat and pickles are cut into cubes. Mix well with mustard, salt and pepper.

For mayonnaise, mix in a bowl the yolk from a raw egg, the yolk from the boiled egg, with a little salt and lemon juice. Slowly pour oil, stirring constantly. Add oil depending on how much mayonnaise we need to get. It is ready when it acquires that creamy consistency.

I usually add two parts of mayonnaise to the salad, and I keep one part for decoration. Place the salad on a plate and garnish with chopped boiled egg whites, sliced ​​carrots earlier, slices of fresh cucumber and a few sprigs of parsley.

From the quantities given to the ingredients, I obtained a salad platter.

Good appetite!

If you liked my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2017/02/salata-de-boeuf.html


Beef Salad - a dish made for special occasions

It’s always fun to experiment with food: creating new recipes, adding a twist to old ones… it’s almost an art form in its own right. The different textures and contrasting tastes put together: sweet and sour, soft and crunchy, hot and cold, sweet and savory, can give you intense sensations. But at the same time, there are dishes that we want to keep going back to, because they mean something to us: they remind us of home or of our childhood…

This dish is usually prepared for special occasions. There is beef salad at the Christmas and Easter table, but it is consumed on other kinds of festive occasions as well. It is, simply put, one of the dishes that define Romanian holidays.

It’s extremely simple to make. You need the following: 1 and a half kilos of potatoes, a half a kilo of carrots, a half a kilo of pickled cucumbers, pickled red peppers (how many you like), 700 grams of beef, 1 tablespoon of mustard, a half a kilo of mayonnaise, salt and pepper. You can add more vegetables if you want to, such as peas or corn.

First you need to boil the potatoes together with the carrots and the beef in salted water. In the meantime, you can cut the cucumbers and peppers into small cubes and put them in a large bowl. Now you also have time to make the mayonnaise, for which you will need a raw yolk, some mustard and oil. You put the yolk in a bowl and start mixing in oil and some mustard every now and then, but make sure that you only mix in one direction.

When the meat and vegetables are boiled, you should let them cool and then cut them up into small cubes as well. And now you can mix everything together: the potatoes, carrots, meat with the cucumbers and peppers and with two thirds of the mayonnaise.

The rest of the mayonnaise should be spread on top of the salad, which can be finished off with a few pieces of cucumbers or paprika and parsley leaves. Romanian women usually ornate the salad with beautiful shapes made from the cucumber and pepper pieces: flowers, animals, birds and so on.


Who Invented Beef Salad?

Lucien Olivier is considered the inventor of the beef salad, a well-known chef of the times. In the second half of the 19th century, he was invited to cook Russian aristocrats and opened a restaurant in central Moscow, Hérmitage.

Beef salad was known as "mayonnaise game". It contained game, quails, crabs and caviar, and as a decoration it was decorated with egg slices, mayonnaise, potatoes boiled and pickled cucumbers in vinegar. The recipe differed from season to season, which is why other ingredients were added, such as truffles, smoked duck breast or aspic.


Beef Salad - a dish made for special occasions

It’s always fun to experiment with food: creating new recipes, adding a twist to old ones… it’s almost an art form in its own right. The different textures and contrasting tastes put together: sweet and sour, soft and crunchy, hot and cold, sweet and savory, can give you intense sensations. But at the same time, there are dishes that we want to keep going back to, because they mean something to us: they remind us of home or of our childhood…

This dish is usually prepared for special occasions. There is beef salad at the Christmas and Easter table, but it is consumed on other kinds of festive occasions as well. It is, simply put, one of the dishes that define Romanian holidays.

It’s extremely simple to make. You need the following: 1 and a half kilos of potatoes, a half a kilo of carrots, a half a kilo of pickled cucumbers, pickled red peppers (how many you like), 700 grams of beef, 1 tablespoon of mustard, a half a kilo of mayonnaise, salt and pepper. You can add more vegetables if you want to, such as peas or corn.

First you need to boil the potatoes together with the carrots and the beef in salted water. In the meantime, you can cut the cucumbers and peppers into small cubes and put them in a large bowl. Now you also have time to make the mayonnaise, for which you will need a raw yolk, some mustard and oil. You put the yolk in a bowl and start mixing in oil and some mustard every now and then, but make sure that you only mix in one direction.

When the meat and vegetables are boiled, you should let them cool and then cut them up into small cubes as well. And now you can mix everything together: the potatoes, carrots, meat with the cucumbers and peppers and with two thirds of the mayonnaise.

The rest of the mayonnaise should be spread on top of the salad, which can be finished off with a few pieces of cucumbers or paprika and parsley leaves. Romanian women usually ornate the salad with beautiful shapes made from the cucumber and pepper pieces: flowers, animals, birds and so on.


Who Invented Beef Salad?

Lucien Olivier is considered the inventor of the beef salad, a well-known chef of the times. In the second half of the 19th century, he was invited to cook Russian aristocrats and opened a restaurant in central Moscow, Hérmitage.

Beef salad was known as "mayonnaise game". It contained game, quails, crabs and caviar, and as a decoration it was decorated with egg slices, mayonnaise, potatoes boiled and pickled cucumbers in vinegar. The recipe differed from season to season, which is why other ingredients were added, such as truffles, smoked duck breast or aspic.


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 fuculita 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 have room to maneuver to mix with mayonnaise (you stop a part for decoration. I don't dress it in mayonnaise every day, as a child I was sick of 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
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6. Adriana Lucia Mara Love in dishes
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18. Monica Horoiu & # 8211 Monya & # 8217s & # 8230.
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20. Iuliana Miu? non-existent link
21. Iuliana Florentina Avram Recipes of all kinds
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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


How to make the best mayonnaise

Although it is a preparation of only a few ingredients, it is quite difficult to make a mayonnaise as per the book.

Ingredient:

  • 3 yolks
  • 3 teaspoons mustard
  • 300 milliliters of oil
  • Optionally, add a pinch of salt and a tablespoon of lemon juice.

Method of preparation

If you do not dose the ingredients properly and do not mix constantly, so as to obtain a homogeneous composition, the mayonnaise may be cut (the oil and the yolks are no longer bound). It is also important the technique by which you incorporate the oil in the beaten yolks: do not pour a large amount of the first oil is added by constant dripping. At the end, complete the mixture with salt and lemon juice.


Homemade beef salad & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Beef salad or beef salad is one of the indispensable recipes for the winter holidays. We all love it, and in my parents' house there is no holiday without this salad. Usually my father and I were responsible for preparing it. I remember fondly that I always prepared much more than I needed. I used to sit with my father at stories and still chop vegetables. Today I present my version of beef salad, homemade, fresh, sour and extremely delicious.

Although its name reminds us of France, beef salad is inspired by Russian salad that is prepared with all kinds of fine and very expensive ingredients. It was then taken over by neighboring countries and the rare ingredients were replaced with those available to people, such as potatoes, carrots, beef, peas and pickles.

You can make this salad to your liking and use any ingredients you like. You can put celery, parsnips, sweet corn and even olives that go very well with this salad. I asked my father not to put peas every time. As a child, I didn't get along with her at all and I still don't want to put her in a salad, although now I like it. If you don't like beef, you can use chicken or turkey breast or omit it altogether.

Beef salad mayonnaise must be homemade, fresh, with hard-boiled eggs and slightly sour so as not to be nauseous. My father also taught me how to make mayonnaise and I have been making it since childhood. Of course I also have the recipe for mayonnaise, prepared in two ways. I sincerely hope you try my beef salad recipe and enjoy it with your loved ones!


Easter beef salad recipe. The trick that doesn't fail. What are the steps to follow

  1. Boil the chicken breast, then chop finely with a knife.
  2. Then boil the potatoes, carrots and parsnips and leave to cool, then cut into small cubes.
  3. Finely chop the cucumbers and donuts, after they are allowed to drain into the strainer.
  4. In a bowl add all the ingredients, which must be mixed very well. Add salt and pepper to taste.
  5. The mayonnaise is prepared from a boiled egg yolk, crushed with a fork and passed through a strainer. Mix with two raw egg yolks and a little salt, then add oil (200-250 ml).
  6. Stir continuously until the desired consistency is obtained.
  7. Add a few drops of lemon juice from time to time. Mayonnaise should be slightly sour in taste and have a uniform consistency.
  8. Add the mayonnaise, mix the salad and place on a plate, then decorate as you like. Good appetite!

Bridge: If you want to get a salad with equal consistency of ingredients, it is recommended to keep the proportion: meat one part / half quantity potatoes / half quantity vegetables. Mix all ingredients with meat and pepper, then add mayonnaise.


Nutritional information

A serving of dietary bouef salad contains:

& # 8211 81.1 calories
6.4 g of carbohydrates
& # 8211 2,7 g of lipids (fats)
& # 8211 1.2 g of fiber
7.9 g of protein

Source: Dr. Laura Ene, Winter story with traditional recipes, All about losing weight: https://totuldespreslabit.ro/poveste-de-iarna-cu-retete-traditionale/ inf_contact_key = 10e312a55241c10848853dd47a0433387e470d92b8b0a

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Boeuf salad

* 200 g lean meat (muscle, leg or chicken breast)
* 6 large potatoes
* 200 g peas
* 8 cucumbers walled in vinegar
* 200 g of donuts and vinegar
* 1 celery root
* 200 g mayonnaise
* salt.

1. Boil the meat well and set aside in a bowl.
2. Boil the potatoes in their skins, then clean and leave to cool.
3. Boil the whole celery.
4. Cut all the ingredients into small pieces, as well as the donuts and pickles, then mix.
5. Some of the pickles stop whole for decoration.
6. Boil the peas until soft (if not ready to cook and preserve), wash well and add to the composition.
7. Prepare (or buy) about 500 g of mayonnaise and mix about two-thirds of it with the rest of the ingredients.
8. Salt to taste, then place on plates.
9. Cover the composition with the rest of the mayonnaise and garnish with cucumbers and pickles.
10. Have a good appetite!


Video: Jamie Olivers principles for superb salads (January 2022).