Quite quick to prepare, with a pleasant aroma - this salad can decorate both a festive table and a quiet family dinner. Meat salads with the addition of various vegetables are recommended to be added at the very end of cooking, and it is best just before serving, otherwise they can "flow" and lose their attractive appearance, disappointing both the hostess and the guests.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 800 gram Beef (fillet)
- 2 pieces Carrot
- 2 pieces Onion red
- 50 gram Olive oils
- 0.5 teaspoons Vinegar
- 3 cloves Garlic
- Allspice (to taste)
- Mayonnaise
- Seasoning (tomato or ketchup)
- 0.5 pieces Lemon
- Vegetable oil
Ingredients
|
|
Instructions
- For the salad, we will need the following products.
- We put the beef fillet to cook, and at this time we cook vegetables. Chop the carrots on a vegetable cutter.
- Fry in a small amount of vegetable oil, add salt and pepper to taste.
- While the carrots are cooling, cut into half rings and blanch the red salad onion.
- Cut the boiled beef into strips.
- For a change, I decided to cook two salad options, but you can do this - fill the salad with sauce and dressing. We prepare the dressing for the first option - from olive oil, red wine vinegar, lime juice and garlic.
- For the second version of the sauce, mayonnaise mixed with ketchup is used.
- So, we mixed all the ingredients for the salad.
- The first option with stuffing, cover and let stand for two hours, soak, ideally eat the next day.
- The second option is with sauce to soak.
- Ready!
Related posts:
Meat Salad Recipe
Meat Salad “Snack” Recipe
Salad “Pyramid with Meat, Pepper and Cheese Balls” Recipe
Meat Salad on Cucumber Recipe
Meat Salad Recipe
Meat Salad Recipe
Layered Meat Salad with Pickles Recipe
Radish Salad with Meat Recipe
Meat Salad “Diner” Recipe
Meat Salad “Texas” Recipe
Meat Salad Recipe
Radish Salad with Meat Recipe