Salad with beef and pickled onions
0
788
Kitchen
European
Calorie content
146.1 kcal
Portions
4 port.
Cooking time
120 minutes
Proteins *
5 gr.
Fats *
11.9 gr.
Carbohydrates*
21.2 g
Beef and pickled onions are made for each other. And if this duet is framed with pickles and sauteed carrots, then it turns out to be just a celebration of taste. The spicy garlic dressing adds character and flavor. Men will definitely like this salad.
Ingredients
Cooking process
Boil the beef in advance. To do this, put a piece of meat in boiling salted water, close it with a lid and boil it at a low intensity boil for one and a half to two hours. At the end of cooking, the beef should be tender. Remove the beef from the broth, let it cool completely and cut into thin strips.
While the onion is marinated, cut the pickles into thin strips. The liquid that is released during cutting must be drained. We wash the carrots, peel and grate with large holes. Heat vegetable oil in a frying pan and place grated carrots there. Saute the carrots at low temperatures until they become soft and pliable. Remove from the stove and let it cool completely.
Place the beef straw, chopped pickled cucumber and cooled carrots in a deep salad bowl. Squeeze the pickled onions from the marinade and also add to the salad bowl to the rest of the ingredients. To prepare the dressing, mix mayonnaise and a garlic clove passed through a press in a separate bowl. Pour the salad with the resulting dressing and mix gently.
Bon Appetit!