Salad with bell pepper and beef
Description
Minimum effort — excellent result. Thanks to apple cider vinegar, the onion slices lose their bitterness and acquire a slight tang. The salad turns out incredibly tasty, yet very filling. Along with bell pepper, you can also add tomato, but in that case, the dish should be served immediately after preparation. Can be served right away.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Boil the beef in a saucepan in advance for about 40–50 minutes until tender. Then cool and cut into strips or cubes, placing the chopped meat into a deep container.
- 3
Step 3
Remove seeds from bell peppers of different colors by cutting off the tops. Rinse and slice into strips.
- 4
Step 4
Peel the onion, rinse and cut in half. Finely chop one half into small cubes or slice into half-rings, pour over with apple vinegar and let stand for 10 minutes, then drain the liquid. Peel the carrot, rinse and grate into a bowl. Add the drained onion to the bowl as well.
- 5
Step 5
Add khmeli-suneli, salt, and ground black pepper.
- 6
Step 6
Wash the dill, chop it finely, and add it to the container. Add mayonnaise of any fat content and gently mix.
- 7
Step 7
Place the salad on plates and serve. If desired, you can chill it in the refrigerator before serving.