Beef Salad

A beef salad recipe is more than just a simple culinary dish; it is a true tradition that brings together flavors and textures in a delicious combination. This salad is often present at festive meals, but it can be enjoyed anytime, as it is versatile and full of aromas. In this recipe, I will share with you the necessary steps to achieve a perfect beef salad, with beef, fresh vegetables, and creamy mayonnaise.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8

Ingredients:

- 600g beef (the thigh is ideal)
- 4 carrots
- 2 parsnips
- 2 parsley roots
- 1 medium celery
- 4-5 potatoes
- 200g peas (preferably fresh or frozen)
- 8-10 pickled cucumbers
- Salt and pepper to taste

For mayonnaise:
- 2 raw egg yolks
- 2 teaspoons mustard
- 400 ml oil (sunflower oil is ideal)
- Juice of one lemon
- Salt to taste

Preparation Steps:

1. Boiling the meat: Start by placing the beef in a large pot with cold water. Add a little salt and let it boil. Cover the pot and simmer over medium heat for about 1 hour, or until the meat is tender. Once ready, remove the meat from the water and let it cool, then cut it into small cubes.

2. Boiling the vegetables: While the meat cools, peel and cut the potatoes with their skins on. Boil them in salted water until they become soft, which should take about 20-25 minutes. Once boiled, let them cool, then peel and cut them into small cubes.

3. Preparing the root vegetables: In another pot, boil the carrots, parsnip, parsley root, and celery in salted water. These vegetables should be boiled until tender, but not too soft, to maintain their texture. After boiling, let them cool and then cut them into small cubes.

4. Boiling the peas: If using fresh peas, boil them for about 5-7 minutes in salted water. If using frozen peas, follow the instructions on the package. After boiling, drain the peas and let them cool.

5. Preparing the mayonnaise: In a bowl, add the egg yolks, mustard, and a pinch of salt. Mix them with an electric mixer, gradually adding the oil, starting with a little, then more, until the mayonnaise becomes creamy. Finally, add the lemon juice to taste. If you want a more flavorful mayonnaise, you can also add a bit of Dijon mustard for a stronger taste.

6. Assembling the salad: In a large bowl, mix the beef, all the boiled vegetables, and the diced pickles. Add salt and pepper to taste, then incorporate the mayonnaise. Make sure all the ingredients are well combined and homogeneous.

7. Serving: You can serve the salad immediately or let it chill in the refrigerator for a few hours so the flavors can meld. You can garnish it with slices of pickled cucumbers, olives, or even fresh parsley leaves for a pleasant visual effect.

Practical Tips:
- Make sure the vegetables are cut evenly to ensure even cooking.
- If you want a lighter version, you can replace the mayonnaise with Greek yogurt.
- You can also add finely chopped dill for an extra flavor.
- This salad is perfect to be served alongside toasted bread or even as a filling for sandwiches.

Frequently Asked Questions:
- Can I use chicken instead of beef? Yes, you can use chicken, but the cooking time will be shorter.
- How can I prevent the mayonnaise from curdling? Use room temperature ingredients and add the oil gradually.
- How long can the salad be stored in the refrigerator? Beef salad keeps well in the refrigerator for 2-3 days.

Calories and Nutritional Benefits:
Beef salad is a balanced choice, having a good protein content from the meat, vitamins, and minerals from the vegetables used. A serving of beef salad (approximately 150g) contains about 300-350 calories, depending on the amount of mayonnaise used.

Possible Variations:
- You can add olives or corn for a different twist.
- Instead of pickled cucumbers, you can use bell peppers or boiled beetroot.
- For a more exotic taste, try adding some chopped nuts.

Personal Notes:
This beef salad recipe is one of my childhood favorites, often prepared by my mother on festive days. The memories of those dear moments accompany me every time I make it. Every time I enjoy a serving of this salad, I feel like I am transported back in time, to meals filled with laughter and joy alongside family.

Enjoy your meal!

 Ingredients: 600g beef (thigh) 4 carrots 2 parsnip roots 2 parsley roots 1 medium celery 4-5 potatoes 200g peas 8-10 pickled cucumbers in brine salt pepper for mayonnaise 2 raw egg yolks 2 teaspoons mustard 400 ml oil lemon juice salt

 Tags:  salad beef salad unisol