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Boeuf salad

Boeuf salad

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Beef salad:

Boil the chicken breast in a pan with water and salt to taste. In another pan, boil the vegetables in salted water. Boil the potatoes separately in their skins after they have been thoroughly washed. While boiling, cut the ingredients. small squares of pickled cucumbers and put in a strainer. Make mayonnaise from the two yolks a tablespoon of mustard and oil. After boiling the meat and vegetables leave to cool. When they are almost cold cut into small cubes. Then mix all ingredients with mayonnaise. Add mustard, salt and pepper as desired. Garnish as desired.


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Ingredient:

520g turkey breast
320g carrots
700g potatoes
150g pastranac
150g celery
400g canned peas
5 pickles
Salt to taste
Water for cooking vegetables and chest
1 tablespoon vegeta

For mayonnaise
2 yolks
1 teaspoon mustard tip
Salt to taste
Oil

Donut, carrot and cucumber, for garnish

Method of preparation:
We clean and wash the turkey breast.

We clean the carrot, the parsnip and the celery and we wash them together with the potatoes that we leave in the shell.

Put water in a pot, add 1 tablespoon of vegeta and put it on the fire. Who does not like the plant, exclude it and use salt as a substitute.

Put the turkey skin in the pot to boil, add the parsnips, carrots, celery and let it boil for 35-40 minutes, or until both the breast and the vegetables are cooked.


After they have boiled, remove the vegetables and breast from the pot with a whisk, and put them in a strainer to drain and cool.

After it has drained and cooled, finely chop the turkey breast.

We also cut the vegetables into small cubes.

Boil the potatoes in a pot with water and salt. Let it boil for about 30 minutes. After they have boiled, we take them out and let them drain and cool.

Peel the potatoes and cut them into small cubes.


Pickled cucumbers, take them out of the jar, eventually we can pass them under a stream of water, cut them into small cubes and put them to drain.

We take the peas out of the can and put them in a strainer.

In a bowl, put two egg yolks 2 teaspoons of mustard, a pinch of salt and mix a little, then pour oil with glass, little by little, mixing continuously, until you get the desired amount of mayonnaise.

After we have all the ingredients ready, we put them all in a large bowl, add salt to taste, mix, add mayonnaise (in the desired amount of each) and mix again. Be careful not to keep a little mayonnaise for decoration.





After the salad is ready, we put it in a container, spread a thin layer of mayonnaise on top and garnish with cucumber, donut, carrot or anything else we want, according to everyone's taste and taste.



  • 350 g & # 8211 400 g beef
  • 4 medium potatoes (preferably tomatoes)
  • 4 carrots
  • a large celery root (and parsley and parsley root if you have it)
  • 5-6 tablespoons boiled peas
  • 5 cucumbers in vinegar
  • 2-3 donuts in vinegar
  • salt
  • 550 g classic mayonnaise (according to the recipe here)

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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A French and Russian mélange: Beef salad

by Carmen Ciripoiu

Simple and extremely familiar, beef salad has its story, sprinkled with the ingredients of a successful film that takes us from Russia to Spain. The interesting history of this adored dish proves that the common beef salad is part of human history and culture.

The descendant of the famous Olivier

If at first sight the name of the salad indicates that it is of French origin (beef means beef), its origin is rather Russian. The original version of the salad was invented in 1860 by the Frenchman Lucien Olivier, the chef of the Hermitage Restaurant, one of the most famous in Moscow, and even became the emblem of the place. The exact recipe, especially the mayonnaise sauce, was kept strictly secret, but the ingredients were known to be beef, veal, caviar, lettuce, crayfish tails, capers, pickles, and hard-boiled eggs. Other ingredients recorded in those days were truffles, aspic and smoked duck breast, from which it can be deduced that the salad recipe varied according to the season. The original sauce was mayonnaise, made from French wine vinegar, mustard and Provencal olive oil. Even so, no one has yet discovered the exact 100% recipe.

Who stole the recipe?

At the beginning of the 20th century, one of Olivier's subordinates, named Ivan Ivanov, tried to steal the recipe, while the inventor briefly disappeared from the kitchen. Taking advantage of the moment, Ivanov snuck into the Frenchman's personal room and saw the "mise en place", which allowed him to guess to a large extent the recipe for the famous sauce. Shortly afterwards, Ivanov resigned and was hired by a restaurant of inferior quality to the Hermitage, where he began to prepare a similar salad, but which was not liked by gourmets, who always said that something was missing. Later, Ivanov sold the recipe to several publishers, who popularized it. After the closure of the Hermitage and the departure of the inventor with his family to France, the salad began to be called Olivier. In 1894, one of the first variants was printed, among the ingredients being half a jar, two potatoes, a pickled cucumber, three or four lettuce leaves, three large crayfish tails, a quarter cup with aspic cubes, a teaspoon with capers, three or five olives and a tablespoon and a half with Provencal sauce (mayonnaise). Over time, some of the ingredients, being very expensive, were replaced by cheaper ones, until it came into the shape we know today. The three beef salad recipes presented in the following lines show that sometimes food can be more than… food.

Ingredients: 2 large carrots, 100 g peas, 200 g pressed ham, 6-7 eggs, 100 g homemade mayonnaise, 200 ml greasy cream, 100 ml chicken soup, 10 g gelatin, 1 tablespoon mustard, juice from 1 lemon, salt, pepper.

Preparation: boil the eggs, then the carrots and peas and leave to cool, then cut into cubes carrots and ham. In a bowl, mix the homemade mayonnaise with the cream, salt, pepper, mustard and lemon juice. Soak the gelatin in the soup, mix, after heating, with the entire contents of the bowl, the vegetables and the ham. A cake form is lined with food foil, half of the salad composition is placed, the eggs cooled and cleaned, then covered with the rest of the composition. The edges of the foil are placed over the formed terrine and left in the refrigerator overnight. The next day, the terrine is cut into slices.

Sunflower

Ingredients: boiled vegetables from a meat soup, 250 g boiled meat, 150 g green peas, 3 pickles, 1 pickled donut, mayonnaise, 3-4 boiled eggs, 3 boiled potatoes, 1 bag of chips, 50 g black olives, juice of 1 lemon, salt.

Preparation: chop the boiled vegetables and boiled meat, and cut the pickles into cubes. Prepare the mayonnaise from a boiled egg yolk, a raw one, a teaspoon of mustard and half a liter of oil. Boiled eggs are grated or cut less with a yolk. Mix all ingredients with mayonnaise, add salt and lemon juice. The salad is placed on a dome-shaped plate, the chips are placed around it, and halves of pitted black olives are placed on top.

Ingredients: 10 potatoes, 5 carrots, 4 bleaches, 1 celery, 1 apple, 400 g peas, homemade fasting mayonnaise, salt, pepper, thyme, 2-3 teaspoons of mustard, sour cucumbers to taste, sour donuts to taste .

Preparation: wash the carrots, peel them and cut them into two or three pieces, depending on the size, and boil them in a larger pot with the well-washed potatoes. After boiling and cooling very well, peel the potatoes and put them on the grater with large holes or chop them into small cubes. The same is done with the other vegetables and the apple. Add peas, donuts, diced cucumbers, mustard, salt to taste and mix well. The obtained composition is placed on plates and decorated according to the imagination of the housewife. To prepare fasting mayonnaise you need the following ingredients: 300 g water, 3 tablespoons starch, saffron for color, salt, lemon juice, 80 ml oil, 1 teaspoon mustard. The preparation is as follows: boil the water with the saffron, then strain. Allow to cool, then dissolve the starch, stirring gradually so as not to form lumps, and boil until the mayonnaise becomes thick. Add lemon juice to taste, salt, oil and mustard.


Beef salad

Consistent and very tasty, beef salad has become an indispensable dish at holiday meals. It is not difficult to prepare at all, you only need some time and. rabadare! The salad recipe is taken from the volume "Romanian dishes, wines and customs", written by Radu Anton Roman and published by Paideia.

Ingredients and quantities:

700 grams of beef (lean: muscle, pulp)
700 grams of potatoes (of those that do not crumble at all when cooked)
300 grams of pickled cucumbers in vinegar (or less, if they are too sour)
50 grams of peas
2 pickled donuts for the inner face and 1 for the outer one
3 larger carrots
500 ml mayonnaise (with or without lemon, as you like)
salt to taste

Method of preparation:

1. Bring the meat to a boil until tender. The potatoes are also boiled, but measured, not to penetrate at all. After that, it is cleaned and left to cool.
2. The peas, if they are out of the box, boil them for 5 minutes if they are frozen, boil them until they soften.
3. Carrots, well cleaned, boil for about 1 half hour (or even less), to be stronger. Each ingredient is boiled separately to preserve its taste.
4. Cucumbers and donuts are cut into small pieces. Then make mayonnaise.
5. As the vegetables and meat have boiled and cooled, cut them into small pieces.
6. In a bowl, mix the salad well with three quarters of the mayonnaise. Then put the mussel salad on a plate, round it, spread it with the remaining mayonnaise, and cut the donut and the olives into slices and garnish the salad.


Boeuf salad

Beef salad is the salad that ennobles the festive meals of most of us. Even if its preparation requires a little more effort.

Beef salad is the salad that ennobles the festive meals of most of us. Even if its preparation requires a little more effort than other dishes, we are not lazy when it comes to a well-prepared menu.

what is generally used:

6-7 potatoes
2 carrots
5-6 sour cucumbers
2-3 tablespoons peas (canned)
1 chicken breast (or a piece of beef or pork)
4-5 tablespoons mayonnaise
salt pepper

how come:

These are the basic ingredients of the classic beef salad. If we think proportionally, the amount of boiled potatoes is approximately equal to the amount of carrots, peas and cucumbers. It depends on everyone's taste to add or subtract something.
Potatoes, carrots and meat are cleaned and boiled separately in salted water due to different cooking times. After cooling, cut each one into cubes the size of a pea.
Put in a larger bowl and mix with salt, pepper and mayonnaise to bind together. In the beef salad you can also add pitted olives, grated celery, boiled eggs, parsley, mustard. . .
When you are satisfied with the taste obtained, transfer it to a plate and level it nicely with the blade of a knife. Garnish each one as best you can after covering the salad with an extra layer of mayonnaise.
And our work will be rewarded with a beautiful plate of beef salad, Russian or American salad (as you want to call it).

Beef salad without meat, simple recipe

Beef salad without meat, the simple recipe is not missing from our table for the holidays, especially for the winter holidays. I always prepare it with pleasure because it reminds me of my childhood, of the moments when I was at home with my parents and at the holidays, I was the one responsible for preparing this salad.

I did it as simple as I can now. I don't change anything because I want to keep that taste, the taste of my beautiful childhood.

Beef salad without meat, simple recipe

Ingredients for beef salad without meat

  • -2 kg of red potatoes
  • -350 g carrots
  • -300 g gogosar murat
  • -300 g pickled cucumbers
  • -200g peas
  • -2 teaspoons of salt
  • For mayonnaise
  • -2 boiled yolks
  • -1galbenus crud
  • -2 teaspoons mustard
  • -300-400 ml oil

Boeuf salad

Beef salad is the salad that ennobles the festive meals of most of us. Even if its preparation requires a little more effort.

Beef salad is the salad that ennobles the festive meals of most of us. Even if its preparation requires a little more effort than other dishes, we are not lazy when it comes to a well-prepared menu.

what is generally used:

6-7 potatoes
2 carrots
5-6 sour cucumbers
2-3 tablespoons peas (canned)
1 chicken breast (or a piece of beef or pork)
4-5 tablespoons mayonnaise
salt pepper

how come:

These are the basic ingredients of the classic beef salad. If we think proportionally, the amount of boiled potatoes is approximately equal to the amount of carrots, peas and cucumbers. It depends on everyone's taste to add or subtract something.
Potatoes, carrots and meat are cleaned and boiled separately in salted water due to different cooking times. After cooling, cut each one into cubes the size of a pea.
Put in a larger bowl and mix with salt, pepper and mayonnaise to bind together. In the beef salad you can also add pitted olives, grated celery, boiled eggs, parsley, mustard. . .
When you are satisfied with the taste obtained, transfer it to a plate and level it nicely with the blade of a knife. Garnish each one as best you can after covering the salad with an extra layer of mayonnaise.
And our work will be rewarded with a beautiful plate of beef salad, Russian or American salad (as you want to call it).
  • 350 g - 400 g beef
  • 4 medium potatoes (preferably tomatoes)
  • 4 carrots
  • a large celery root (and parsley and parsley root if you have it)
  • 5-6 tablespoons boiled peas
  • 5 cucumbers in vinegar
  • 2-3 donuts in vinegar
  • salt
  • 550 g classic mayonnaise (according to the recipe here)

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Beef salad ingredients

The meat is washed and boiled in salted water (or spices). The vegetables are cleaned, washed and boiled in salted water.

After they have cooled, chop everything finely, including donuts and cucumbers. The latter are drained in a sieve (not squeezed) so as not to leave much juice and to soften the mayonnaise.

Mix all the ingredients in a large bowl and add the mayonnaise from which you turn off and for garnish. Decorate with pickled cucumbers, donuts, parsley leaves, pickled vegetable leaves or olives, according to your preferences.


Holiday recipes: Beef salad

Here's a must-have dish from the holiday tables: Beef salad.

ingredients

250 g chicken breast, 5 carrots, 1 parsley, 4 potatoes, 250 g peas, 6 pickles, 2 eggs, 300 ml oil, 1 tablespoon mustard, salt, pepper

Method of preparation:
Boil the chicken breast, parsley and carrots in salted water. Boil the potatoes in their skins, separately. 1 egg boil for 10 minutes.
From the yolk of the boiled egg and a raw yolk, gradually adding oil, make a homemade mayonnaise, in which at the end a teaspoon of mustard is added.
Carrots, parsley, potatoes, meat and pickles are cut into small cubes or grated, mixed and seasoned to taste.
Add the previously made mayonnaise and mix well. The composition is placed in suitable dishes and covered with a thin layer of mayonnaise.
It is decorated to everyone's liking, I chose a snowman and a decorated fir tree.
Good appetite!


Video: SALATĂ OLIVIER I Valeries Food (October 2021).