Traditional recipes

Beef salad

Beef salad


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Romanian recipe: Beef salad is one of my favorite dishes that I make every time around important holidays! It is very good and I invite you with great pleasure to prepare it !!!

  • 400 gr homemade mayonnaise
  • 500 gr parizer of pork
  • 350 gr pickled cucumbers
  • 450 gr pickled peas
  • 2 large boiled carrots (300 grams)
  • 500 gr boiled potatoes
  • a piece of boiled egg white (50 gr)
  • 1 red bell pepper (80 gr)
  • 100 gr olives

Servings: 25

Preparation time: less than 90 minutes

RECIPE PREPARATION Beef salad:

We will cut into small cubes the Parisian, potatoes, carrots and cucumbers. In a bowl, mix the Parisian, cucumber, pea, carrot and potato well with half the amount of mayonnaise. Spread the beef salad nicely on some plates and cover it with the remaining mayonnaise, then decorate the salad with slices of bell pepper, olives and boiled egg white. The beef salad will stay in the fridge for an hour, after which it can be served!


Beef salad


Beef salad is a popular dish in Romania, also called "Russian" in the Republic of Moldova. It is often served as a first course on festive occasions or as & # 8222entre & # 8221. Beef salad includes carrots, peas, green beans, potatoes, beef with all cooked such as pickles and, where necessary, cut into cubes, being tied with mayonnaise. Garnish with mayonnaise, black olives, dill and pickles.

And if you didn't know (I didn't know I read in wikipedia either) The original salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of game salad at the Ermitaj restaurant (Эрмитаж), one of the largest restaurants in Moscow. The original recipe was kept secret and was lost in 1905 when the Ermitaj restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas. After 1905, many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef (in French boeuf means "beef"). Thus, beef salad has become a very common dish in different countries such as Russia, Poland or Romania, changing its recipe depending on the foods used in regional cuisine.

I usually prepare this salad at events or when I make beef or chicken soup. Boil several vegetables and then with some of them I make beef salad. In fact, my mother used to do this for the holidays, soup and beef salad, I remember she was in charge of cutting the diced vegetables :)

Beef salad

  • 500 gr beef (you can also use chicken)
  • 2-3 carrots
  • 2 parsley roots
  • 3-4 potatoes
  • 2 pickles or donuts
  • 1 box of peas (200 gr)
  • salt pepper
  • olives for garnish

1. Boil the beef / chicken together with the vegetables.

2. Allow to cool and cut into pieces. Drain the cucumbers and chop finely.

3. Mix all the ingredients, add the peas. Add mayonnaise and mix lightly then season with salt and pepper.

4. The composition is placed in a bowl and decorated according to everyone's imagination. I like to eat it immediately but my mother said that they have to be cold for at least 2 hours to penetrate the ingredients.

Here are some salad dressing patterns I've made over time.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


10 international salad recipes loved by Romanians

According to foodpanda, the food ordering platform in Romania, the top of the most ordered salads by foodpanda users in the last year is Caesar salad, Greek salad, tuna salad, followed by tabbouleh salad and Mediterranean salad.

Next, foodpanda presents 10 salad recipes from around the world that quickly entered the preferences of gourmets in Romania.

Useful tips so you don't lose weight on Easter and May 1st holidays

Caesar salad It is certainly one of the most famous dishes in the world, whose simple ingredients: lettuce, chicken breast, tomatoes, croutons, Parmesan cheese and Caesar dressing, fascinate the public even today. Although many are tempted to associate his name with that of the Roman emperor, it seems that it bears the name of the one who invented it in his restaurant in Mexico, Caesar Cardini, an American of Italian origin.

Originally from Nice, France, Nicoise salad preserves the Mediterranean specificity of the place & icircn that was created, & icircmbin & acircnd fresh vegetables such as mixed salad, tomatoes, green beans, red onions and olives with fish - tuna and anchovies - and boiled egg.

4 ideas for healthy meals that you can prepare on the grill

Specific to Lebanese cuisine, Tabbouleh salad is the perfect choice for a hot summer day, thanks to its ingredients: plenty of parsley, tomatoes, lemon & acircie, mint, onion, crushed gr & acircu and olive oil.

Cobb salad is one of the most famous American salads, which brings together a delicious mix of ingredients such as fried bacon, chicken, avocado, salad, boiled egg, cherry tomatoes, gorgonzola and valerian. It is said that her recipe was invented in the 1930s in Hollywood, in the Brown Derby restaurant.

Another salad recipe in American cuisine is Waldorf salad which seems to have been created at the end of the nineteenth century in New York by chef Oscar Tschirky at the Waldorf Hotel for a ball. Currently, there are several versions of the Waldorf salad recipe.

Salata Ezme is a dish specific to Turkish cuisine prepared with fresh tomatoes, onions and parsley, finely chopped, a process that enhances the flavor even more. In fact, ezme & icircn means crushed & icircn in Turkish.

With few ingredients, but very tasty, Caprese salad is a star dish of Italian cuisine, & icircmprumut & acircnd the name of the island & icircn that was invented, Capri. Tomatoes, fresh mozzarella, oregano and olive oil are the ingredients that make up the salad, giving it that Mediterranean flavor.

With a rather mysterious history, beef salad it is a preparation loved by generations. It was invented by the Belgian chef Lucien Olivier, who in the second half of the 19th century was in the position of chef of the Hermitage Hotel in Moscow. It seems that the original recipe contained a refined selection of ingredients such as cheese, caviar, crabs or quails, but he never revealed it.

Greek salad It certainly retains the best taste of summer thanks to the mixture of fresh vegetables - tomatoes, cucumbers, green peppers, onions - with feta cheese and kalamon olives.

Also known as Shopska salad, Bulgarian salad it is quite similar to the Greek one in terms of vegetables, and is characterized by the addition of pressed ham and hard-boiled egg.


Ingredients for the beef salad recipe:

  • 300 gr boiled beef (cut into small cubes)
  • 8 boiled potatoes (cut into cubes)
  • 5 boiled carrots (cut into cubes)
  • 5 pickles (cut into cubes) + 1 pickle for garnish
  • 5 pickled donuts (cut into cubes) + 2 capsicums (pickled) for garnish
  • 1 boiled celery (suitable size, diced)
  • 1 cup finely boiled peas
  • 1 green apple (diced)
  • 3-4 tablespoons mayonnaise + 2 tablespoons mayonnaise for garnish
  • salt
  • pepper

Beef salad recipe

500 grams of carrots
900 grams of potatoes
200 grams of canned fine peas
700 grams of pickles
a medium pastranac (optional)
250 grams of pre-cooked beef
a spoonful of mustard
salt and pepper to taste
about 300 grams of homemade mayonnaise

  • How to prepare beef salad recipe
  • Wash the potatoes well and boil them in their skins and after they boil, leave them to cool and then peel them.
  • Wash and peel the carrot and parsnip. If they are large, cut them in 2.
  • Boil the chicken breast together with the carrot and parsnip.
  • When the vegetables and the breast are cooked, take them out of the water and let them cool.
  • We cut all the vegetables into cubes as small as possible, depending on the patience and tastes of each one.
  • We do the same with beef.
  • Separately, peel the pickled cucumbers and cut them into small cubes and then let them drain or, if we hurry, take a small amount of cut cucumbers, enough to fit in a fist and squeeze well, by force, thus squeezing the pickled cucumber pieces.
  • We wash and drain the canned peas.

  • In a larger bowl put the potatoes, carrots, parsnips if you use, peas, drained cucumbers and finely chopped meat.
  • Mix everything well, add mayonnaise and a tablespoon of mustard.
  • Homogenize, adjust the salt, taking into account that in time the salad will get more salt from the pickles.
  • Let it cool until the next day so that the flavors blend
  • We can serve either placed in the classic way on trays and & # 8220 wrapped & # 8221 in a layer of mayonnaise (in which case we will need to make mayonnaise again) or we can choose to place it in small ramekin pots or appetizer baskets from pie sheets , which we can make at home, as we can see in the pictures. In this way we reduce the amount of mayonnaise that we will consume in the end.

Have a good appetite!

If you liked the recipe, don't hesitate to share it on social recipes. Thanks!


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 pickled donuts (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

What is the most prepared and appreciated salad? Beef salad, we would say and we don't think we're wrong! Here is the classic recipe, but so tasty!

ingredients

1 bird's breast
6 potatoes
5 carrots
6 pickles
1 box of peas

2 hard boiled eggs
1 or raw
1 teaspoon mustard
1/2 of the 6 potatoes above
about 200 ml of oil
juice from 1 lemon & acircie
donuts for decoration

Method of preparation

Take a bird's breast, wash it, dry it a little, then put it in a bowl of water on the fire. Boil for about 10 minutes, until it boils for 2 minutes.

Wash the chest with cold water and add another water, about 1.5 l, in the same bowl.

Put it on the fire again, boil more, with the pot covered.

Take 6 potatoes and 5 carrots, clean them and boil them over the chicken, in the same pot (the water should cover them all). Remember that 1 boiled potato should be kept for mayonnaise.

Boil all this for about 20 minutes or until done. You can remove the vegetables and, if the chest is not ready, leave it for another 10 minutes.

When all are cooled, chop the squares, vegetables (except for the mayonnaise potato), and the chicken breast.

Take 6 pickles, peel them and cut them into cubes. The cucumbers are placed separately, in another plate, because they still leave the juice and must be squeezed well.

So, you need to have in a larger bowl (a saucepan or a bowl) the vegetables plus the diced meat, over which you add 1 can of already boiled peas and the chopped cucumbers, but squeezed very well beforehand.

Now you can make mayonnaise.

For this, you need 2 pre-boiled & icircn eggs and cooled and 1 raw egg.

Peel the boiled eggs and add to the bowl only the two yolks (stop the egg whites for garnish) plus the raw egg yolk. Homogenize the eggs with 1 teaspoon of mustard and & frac12 of the boiled potato that we have left.

Start mixing well, gradually adding a little oil and a little lemon juice (juice from 1 squeezed lemon, have it in a separate glass).

Repeat until the mayonnaise increases and finish the juice from 1 lemon and about 200 ml of oil. In addition, the amount of mayonnaise you need to reach is enough for the vegetables you have to incorporate.

Put a tablespoon of mayonnaise on top of the vegetable mixture and mix gently, incorporating everything.

Remember that you still need to stop a little mayonnaise (2-3 tablespoons) to finish.

When the mayonnaise is ready, add the mayonnaise to the salad mixture, press with a knife, shape and add the remaining mayonnaise on top.


Beef salad


Beef salad is a popular dish in Romania, also called "Russian" in the Republic of Moldova. It is often served as a first course on festive occasions or as & # 8222entre & # 8221. Beef salad includes carrots, peas, green beans, potatoes, beef with all cooked such as pickles and, where necessary, cut into cubes, being tied with mayonnaise. Garnish with mayonnaise, black olives, dill and pickles.

And if you didn't know (I didn't know either I read in wikipedia) The original salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of game salad at the Ermitaj restaurant (Эрмитаж), one of the largest restaurants in Moscow. The original recipe was kept secret and was lost in 1905 when the Ermitaj restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas. After 1905, many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef (in French boeuf means "beef"). Thus, beef salad has become a very common dish in different countries such as Russia, Poland or Romania, changing its recipe depending on the foods used in regional cuisine.

I usually prepare this salad at events or when I make beef or chicken soup. Boil several vegetables and then with some of them I make beef salad. In fact, my mother used to do this for the holidays, soup and beef salad, I remember she was in charge of cutting the diced vegetables :)

Beef salad

  • 500 gr beef (you can also use chicken)
  • 2-3 carrots
  • 2 parsley roots
  • 3-4 potatoes
  • 2 pickles or donuts
  • 1 box of peas (200 gr)
  • salt pepper
  • olives for garnish

1. Boil the beef / chicken together with the vegetables.

2. Allow to cool and cut into pieces. Drain the cucumbers and chop finely.

3. Mix all the ingredients, add the peas. Add mayonnaise and mix lightly then season with salt and pepper.

4. The composition is placed in a bowl and decorated according to everyone's imagination. I like to eat it immediately but my mother said that they have to be cold for at least 2 hours to penetrate the ingredients.

Here are some salad dressing patterns I've made over time.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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 several 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 carrot root, 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.


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.


Video: Ultimate Thai Beef Salad - Marions Kitchen (July 2022).


Comments:

  1. Basil

    It doesn't quite come close to me.

  2. Charlot

    Thanks for the help in this question how I can thank you?

  3. Crofton

    Let's see...

  4. Mashakar

    I think he is wrong. I'm sure. Let us try to discuss this. Write to me in PM.



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