Beef and mushroom salad
Description
Minimum effort — excellent result. In my opinion, this salad is the perfect dish! It disappears from the table in an instant, always one of the first to go. I prepare the salad with mayonnaise, but since it's quite high in calories, you can substitute it with sour cream — it's also very tasty and delicious. You can boil the beef in advance and leave it in the broth; this way it will turn out not only tender but also juicy. You can use any mushrooms; I used frozen champignons. Be sure to save this recipe in your bookmarks and try it when you get a chance. You won't regret it — I highly recommend it. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the beef, cover with water, add bay leaf and peppercorns, and simmer for about 1.5 hours after boiling. Remember to skim off the foam at the beginning, and check the meat periodically, as cooking time may vary. Then remove from heat and let it cool in the broth.
- 3
Step 3
Slice the mushrooms not too finely and sauté in vegetable oil for 5 minutes.
- 4
Step 4
Transfer the mushrooms to a salad bowl.
- 5
Step 5
Cut the beef into small pieces and add to the mushrooms.
- 6
Step 6
Cut the pickled cucumbers into small cubes or thin strips.
- 7
Step 7
Slice the onion into thin half-rings. Blanch with boiling water to remove bitterness, drain in a colander, then add to the other ingredients.
- 8
Step 8
Grate the cheese on a coarse grater.
- 9
Step 9
Season the salad with pepper, salt, dress with mayonnaise, and mix.
- 10
Step 10
The beef and mushroom salad is ready.