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Beef salad



--mayonnaise:

two yolks (one raw, one boiled)

400gr oil

salt

lemon juice

the boiled yolk is passed through a fine sieve and mixed with the raw one

add a tablespoon of oil and mix well, then add in a thin thread the remaining oil, lemon juice, always mixing

mayonnaise will thicken and help you decorate nice as my salads :))))



--Wash the potatoes and carrots well and boil them in their skins

when they cool slightly they clean

leave to cool

the cucumbers are cut into long strips, then wide to form small cubes

drain

the meat is boiled separately, it is left to cool then it is finely chopped (for the chicken breast..it's a bit heavy-cubes :))))

chop the potatoes and cold carrots into small cubes

mix potatoes, cucumbers, meat, carrots and finally peas with salt, pepper and 1-2 tablespoons mustard

mix gently then add mayonnaise (300-400 grams)

the taste of salt, pepper, mustard also fits and then it is distributed in bowls. plates..and decorate it nicely, as I decorated it =)))))


What contains beef salad

First of all, for this recipe we need beef, more precisely rasol, (beef means beef in French). There are many recipes online in which beef is replaced with chicken or turkey, but in this case we can no longer call this preparation, beef salad.

The vegetables from the Romanian beef salad are: potatoes, carrots, celery, peas. I also add green beans, it gives it a wonderful taste. After cooking, cut the vegetables into small cubes and mix with cucumbers and pickles (also cut into small cubes) and mayonnaise.

The salad recipe with beef, vegetables and mayonnaise is a dish that is made mainly for the holidays. Is wonderful! I invite you to try it.


Beef salad

1. Bring the meat to a boil, 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 kept it), 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 recipe with veal

ingredients
400 g of veal
12 suitable potatoes
3 carrots
a bleach (parsley root)
a little celery
300 g boiled peas
pickles and donuts in vinegar to taste
salt
pepper
thyme
a tablespoon of mustard
mayonnaise to taste

Method of preparation

The vegetables are cleaned, washed and boiled with the meat. Put the potatoes in the whole cooking pot because they boil faster, and cut the carrot, bleach and celery into pieces. The meat is washed, drained of water and cut into small pieces. Pour water up to the middle of the pot, and add more during boiling.


The best beef salad recipe

Although the name indicates a French culinary influence (beef means beef), beef salad is actually of Russian origin. It was originally called a Russian salad or Olivier, after the Chef who invented it: the Belgian Lucien Olivier, who worked at a restaurant in Moscow. He used more special ingredients, such as lobster or crayfish, but the recipe was adapted to contain cheaper ingredients, accessible to anyone.

Currently, it is one of the most popular Romanian traditional dishes. It is served on many special occasions, such as Christmas, New Year's Eve or Easter, but you can prepare it whenever you feel like it.

In the original recipe, of course, beef is used, but many people replace it with chicken or turkey breast. There are also vegetarian (no meat) or vegan / fasting options (no meat, and mayonnaise is vegetable).

Here's how to make beef salad

ingredients

  • 700 gr beef broth
  • 1 kg of potatoes
  • 500 gr carrots
  • half a parsley root
  • half a celery root
  • 300 gr pickles, depending on preferences (cucumbers, donuts, etc.)
  • 250 gr of mayonnaise
  • 1 tablespoon mustard
  • lemon juice to taste
  • salt
  • pepper

Method of preparation

Cut the beef broth into a few suitable pieces and boil in salted water. When it starts to boil, leave it for 2 minutes, then change the water.

From time to time, it is cleaned of foam. When the foam is no longer formed, add the carrots, the parsley root and the celery root next to the meat.

Simmer for about 3 hours or until meat is well cooked. Carrots and parsley and celery roots are removed earlier, so as not to crumble.

Meanwhile, peel the potatoes, cut into suitable cubes and bring to a boil. Leave on the fire until they can be pierced with a fork. Be careful not to break!

Leave the meat, potatoes, carrots and parsley and celery roots to cool, then chop into small cubes. Chop the pickles as well.

Pour the minced meat and vegetables into a large bowl and mix the ingredients lightly.

For the sauce, mix the mayonnaise with the mustard and add lemon juice, salt and pepper to taste.

Then pour the mayonnaise sauce over the chopped ingredients and mix carefully, preferably directly with your hands or a wooden utensil.

Beef salad is refrigerated at least 3 hours before consumption.

For decoration, use your imagination and be creative! You can use parsley leaves, boiled carrots, peas, olives, boiled egg or pickles. It is placed in the shape of a Christmas tree, spring flowers, a snowman, imitating traditional Romanian patterns or a mosaic.

How to prepare vegetarian and vegan salads

These salads are called a la russe, the name "beef" is not appropriate if we do not use beef. Choose your favorite ingredients, such as peas, sweet corn, egg (for the ovo-vegetarian version) etc. For the vegan / fasting version, a vegetable mayonnaise is used.


Beef salad

1. Bring the meat to a boil, 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 kept it), 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.


Where can silhouette problems come from?

Everything is perfect here, we cover all the nutritional needs of the cold season. Where can silhouette problems come from? from mayonnaise. For each spoon count 150cal. It is the decision of every housewife that it will be a salad, and my advice is not to drown the ingredients, not to turn it into a mayonnaise sauce.

Read also: Fasting beef salad. The recipe that will conquer you

The portion remains an important element, I tried to suggest some variations and you can also see the difference in appearance / consistency depending on the amount of mayonnaise - the less, the better. Bottom line: Beef salad is probably the & ldquogreutate & rdquo piece of the holiday menu. Consume in moderation / responsibly! & Rdquo; says nutritionist Mihaela Bilic, on Instagram.

Read also: Boeuf salad. How to prepare it like a book. Plus ingenious decorating ideas

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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.


The story of a dish invented with 100% irony: beef salad

Despite its French-speaking name, beef salad is not a French recipe. This dish is a Russian recipe. He conquered the world and is called in the same way. The Italians call it Russian Salad. In Russia, it is now called Olivier Salad or, more simply, Winter Salad. During the Soviets, it was called Stolichny Salad (n.r. in translation & # 8211 Capitol Salad).

Beef salad is a filling snack, full of cholesterol, which could easily take the place of a main course. However, it is served as an appetizer. More recently, nutritionists recommend that pregnant women and children not consume it, precisely because it is very "heavy". The aperitif appeared in Romanian cuisine at the end of the 19th century, adapted after the famous dish invented by chef Lucien Olivier at the Hermitage Restaurant in Moscow.

A story with French-Russian irony and pride

In 1860, Lucien Olivier, a famous French chef, opened the Hermitage restaurant in the center of Moscow. He quickly gained a reputation and was often invited to the homes of the rich to attend banquet and banquet tables.

His "specialty", "Hunted in mayonnaise" was very much appreciated. This dish was made from partridge breast, gelatin cubes (from spice soup in which the game had been boiled), steamed red shrimp tails, Provence oil mayonnaise. The whole mixture was mounted around a pyramid of boiled potatoes and garnished with black truffles, egg slices and pickles. But, it must be remembered, according to the French chef, the potatoes should not be eaten, they had only aesthetic reasons, for the presentation of the food.

It is said that at a banquet, a Russian oligarch mixed the ingredients, and the next day, offended and scandalized by the gastronomic "horror" he had witnessed, chef Olivier, decided to take revenge. He started serving the snack with all the ingredients mixed, clinging over the pile, in mayonnaise sauce. I mean, just like we do now.

But his irony, far too fine for his clients' lack of education, had no effect. On the contrary, the mixture gained popularity, consecrating as such a salad named after the famous French chef. Later, in the interwar period, a Muscovite chef who is said to have been Lucien Olivier's apprentice, invented the Stolichny salad, inspired by his master's famous recipe, where he replaced the expensive and inaccessible ingredients with more handy ones. .

Thus, chicken meat took the place of partridges, and slices of boiled carrots took the place of red shrimp. The chef thought pragmatically: after a lot of vodka, at the table, no one was able to tell the difference between shrimp and carrots. What's more, he put sausages in the salad instead of chicken, or beef, and lots of potatoes. In addition, he added canned peas.

RECIPE. Beef salad

Ingredient: 800 g beef broth, chicken or turkey, 1 onion, 2 potatoes, 3 carrots, 2 parsley roots, 1 celery, 800 g peas (canned), 5 pickles and / or donuts in vinegar, 400 ml mayonnaise, 1 lg mustard, 1 lg chopped dill leaves (optional), salt, pepper.

Preparation: The meat is boiled together with the whole onion, over low heat. When it is almost cooked, add the whole vegetables (cleaned and washed). After they have all boiled (except onions, which are not used), remove from the water and leave to cool, then cut into small cubes (about the size of a pea). The pickles are also cut. All mix with peas. Salt and pepper to taste and incorporate ¾ of mayonnaise and mustard (optional dill).

Arrange the beef salad on a plate, garnish with the rest of the mayonnaise and decorate with carrot strips and slices of pickles, parsley leaves. Store in the refrigerator and serve cold.


The ultimate appetizer! Beef salad bowl

Published: Sunday, May 10, 2020, 12:11 p.m.

Pure Romanian appetizer, although it has a French name, bouef salad is definitely in the top of preferences. From our kitchen, certainly, in most areas of the country, beef salad occupies a place of honor on the table. Even if it seems like a simple recipe, the secret of the final taste lies in the way the housewives proportion the vegetables. And the taste of mayonnaise balanced in salt, lemon and mustard has the last addition of flavor in the final preparation.

Beef salad can be eaten and generally stored for quite some time. This is because mayonnaise is recommended to be consumed within a maximum of 48 hours after preparation. However, there is a possibility that beef salad can be stored in the refrigerator for a little longer and implicitly consumed: being prepared in the form of a terrine. This type of appetizer has a gelatin composition, which coagulates the ingredients, so that in the end you get a delicious beef & # 8221solidâ & # 8221.

How do you prepare it?

The recipe is as simple as possible, if you already master the secrets of beef salad. You will need: 4 potatoes, 4 carrots, 2 parsnip roots. Also pickled cucumbers (to taste), pickled donuts (to taste) 100 g peas. Cut all the ingredients into small cubes, approximately equal. Separately prepare mayonnaise from 2 boiled yolks and one uncooked one. Don't forget to add lemon and a teaspoon of mustard. The only secret of the terrine is that you will need to add a tablespoon of fatty sour cream to the mayonnaise for creaminess. Separately, soak the contents of a sachet of gelatin in cold water. After 10 minutes, heat it until it becomes liquid and add it over the vegetables. Pour in the mayonnaise and mix. Season with salt and pepper to taste. All you have to do is pour everything into a cake pan and leave it in the fridge for at least 3 hours.


Beef salad

1. Bring the meat to a boil, 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 kept it), 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.


Video: Govedja salata (November 2021).