Beef salad 3
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
We cut the chicken breast into slices and boil it;
We clean the potatoes, the carrots and finely chop them; Boil in salted water;
Rinse the mushrooms, finely chop and bring to a boil;
We cut the cucumbers into small pieces;
We drain the peas well from the juice;
When the vegetables are cooked, drain them and put them in a bowl over the peas;
Drain the mushrooms well and put them in the bowl;
We also add pickles;
We cut the chicken breast into small pieces;
We mix everything.
Season with salt and pepper to taste.
Mayonnaise: Mix raw and boiled yolks with a tablespoon of mustard, salt and pepper; Stirring continuously in one part, slowly add oil, until it becomes a mayonnaise with a suitable consistency.
With a spoon pour the mayonnaise in the bowl, mix well.
Holiday Recipes: Diet Beef Salad
Beef salad is one of the most popular holiday dishes. But it is a preparation that can affect your figure, as it contains enough calories. That's why we offer you a new recipe, just as tasty, but much easier.
Who doesn't have Christmas and New Year's beef salad on the menu? The question is more rhetorical. We know that she is the "star" of the Romanian festive meals. We also know that, prepared according to the classic recipe, it is a real caloric bomb, which can crush your efforts to avoid weight gain. You can enjoy this product without worries, if you opt for its dietary version. We present below the beef salad recipe from the book "Christmas Dietary Recipes", edited by the KiloStop Nutrition Clinic. One serving of this preparation (100 g) contains 81 calories, 6.4 g carbohydrates, 7.9 g protein, 2.7 g fat and 1.2 g fiber.
Beef salad with chicken breast (family recipe)
Before starting discussions, I want to make it clear from the beginning of the article that I chose to put this name, beef salad with chicken breast even if it is not correct, because it is a popular name. When I was little, at least, and how there were problems with the possibility of buying different foods, this salad was made with chicken.
However, as an original beef salad, beef is added to an original beef salad. In French "boeuf" means "beef", "cow". But, as beef is a bit more expensive, the Romanian reinvented beef salad by replacing beef with chicken, which is much cheaper.
Chicken breast is usually used, but if you don't have one or find it expensive, you can even use the meat from a chicken leg. If you didn't put meat at all, then the salad would be called "Olivier salad" which is the vegetarian version of beef salad.
I think that this salad is so well known, loved and prepared that there are even many recipes. Today I will write to you how we do it beef saladthat is, the recipe as I inherited it from my grandmother and mother. That's how I grew up with this recipe. It wasn't until much later that I learned that this salad isn't actually made with chicken or beef. Well, I didn't know French when I was little.
We still use chicken breast instead of beef and we do not put other vegetables than carrots, potatoes, peas and pickles. We use donuts for decoration. In addition, we put more pickles in larger quantities. That's how we like it, more sour.
That is why we use a spoon or 2 of mustard in its composition and the amount of cucumbers is higher. It may seem like a lot of 700 grams of cucumbers, but keep in mind that they will be chopped and then drained of juice and about half of the amount will be removed.
There are recipes that include onions. I even saw such a recipe at the famous Julia Child. You can try if you like. For me, the beef salad is onion-free and as you will see below. Simple, tasty and with a little less mayonnaise. A few years ago, we used to decorate the salad with mayonnaise on the outside, but in this way the amount of mayonnaise in it increases and is not very good for digestion.
That's why I gave up that thick layer of mayonnaise that covered the salad and all kinds of flowers for decoration. Now we prefer to serve it in small ramekin pots, single-serving or, if we put it on a plate, we simply decorate it with some olives, pickled donuts and egg whites from which we made mayonnaise.
Simple and concise beef salad recipe
Simple and concise recipe for beef salad, the classic version, with beef broth and vegetable soups.
I published on my blog a detailed recipe for beef salad, along with its history and origin. Below you will find the short, simplified recipe. It can be useful if you are in a hurry, if you have made beef salad before and have an idea of how it is prepared or if you want to print it. If you have any questions, the detailed presentation of the recipe is available here & # 8211 click on the link.
500 g beef broth or poultry breast,
400 g potatoes,
2 parsley roots,
200 g peas,
1 small celery,
sour cucumbers and donuts,
boiled egg whites,
Wash the meat and put it to boil, at the right heat, in a pot of cold water. When it boils, clean it of foam, put a little salt and let it continue to boil, on low heat, without boiling. During cooking, cover the pot with a lid, leaving an opening with one finger, for the steam to come out. Boiled meat is cut into cubes.
Peel and wash the vegetables and greens and bring to a boil (canned peas do not boil).
After boiling, the potatoes, carrots, parsley and celery are cut into cubes.
Put everything in a bowl, add the chopped cucumbers, the chopped donut and the peas. Add salt, a pinch of mayonnaise and a tablespoon of mustard and mix well. The mixture is placed on a plate taking its shape and the surfaces are leveled.
The rest of the mayonnaise is spread with a wide knife in an even layer on all outer surfaces.
Garnish with olives, green parsley leaves, chopped or chopped egg whites, donut slices.
How to prepare Boeuf salad for children:
Wash and peel carrots, potatoes. Cut them into small cubes. Boil them with peas and corn. Boil the bird's chest separately. Meanwhile, chop the pickles into small cubes. When the vegetables are cooked, let them drain until they cool. Remove the bird's breast to cool, after it has boiled. Meanwhile, prepare "mayonnaise" for Boeuf salad. Pass half of the potato in a bowl, add a little salt, add the boiled egg yolks and pass everything well with a wooden spoon. Add a tablespoon of olive oil and rub well, like mayonnaise until smooth. Then, instead of oil, add a teaspoon of sour cream, stirring constantly. Put the "mayonnaise" thus formed aside. In a large bowl, place all the vegetables: pickles, carrots and potatoes, peas, corn, bird breast cut into small cubes and add cream mayonnaise over them. Stir well. Serve cold and with appetite!
500 g beef,
500 g potatoes,
2 parsley roots,
1 large jar of peas,
1 small celery,
sour cucumbers and donuts,
boiled egg whites,
Wash the meat and put it to boil, at the right heat, in a pot of cold water. When it boils, clean it of foam, add a little salt and let it continue to boil, over low heat, without boiling. Boiled meat is cut into cubes.
Peel and wash the vegetables and greens and bring to a boil.
After boiling, cut the potatoes, carrots, parsley and celery into cubes.
Put everything in a bowl, add the chopped cucumbers, the chopped donut and the peas. Salt, add a part of mayonnaise and a tablespoon of mustard and mix well. The mixture is placed on a plate taking its shape and the surfaces are leveled.
The rest of the mayonnaise is spread with a wide knife in an even layer on all the external surfaces.
Garnish with olives, green parsley leaves, donut slices.
step 1. We wash the carrots and potatoes and boil them until they become soft. We boil the eggs.
step 2. Cool and peel the carrot and potatoes. We cut small cubes.
step 3. Add the finely chopped eggs.
step 4. We also cut the cucumbers and add them to the salad, as well as the canned peas.
step 5. The time has come for the Parisian. For those who do not like boiled sausages, they can be replaced with boiled chicken or beef.
step 6. Season with mayonnaise. Season with salt and pepper to taste. Also, finely chopped onions and parsley can be added according to preference. Stir and arrange in a salad bowl.
Reinterpreted Beef Salad
It's not a Romanian holiday without a beef salad! I suggest you try an easier, healthier and significantly lower calorie recipe. All you have to do is replace the beef with the chicken breast and the mayonnaise dressing with a simple alternative based on mustard and Greek yogurt.
- 100g potatoes
- 100g carrots
- 100g celery
- 120g chicken breast
- 120g Greek yogurt
- Lemon juice
- 1 tablespoon mustard
- 1 teaspoon olive oil
- 120g pickles
- Salt and pepper
Method of preparation
Prepare beef salad just like the traditional one: boil the vegetables and meat and cut them into cubes. Prepare the dressing separately from olive oil, mustard, Greek yogurt, lemon, salt and pepper. Mix all ingredients in a bowl.
1. Bring the meat to a boil, and froth it repeatedly. When it stops frothing, add the potatoes, carrots, celery, parsnips, onions and parsley root, all freshly cleaned and cut in half.
2. After the vegetables and meat have boiled (the fork easily enters both), strain the juice and let the ingredients cool.
3. When they are cold enough, cut all the vegetables into cubes (not onions), unwrap the meat and cut it in the same way.
4. Cut the cucumbers into cubes and let them drain. When the water has drained from them, put them over the rest of the ingredients and mix.
5. Prepare the mayonnaise from the 3 yolks, adding a pinch of salt and mustard at the beginning. Mix and add oil gradually.
6. When the mayonnaise has increased in volume and has the desired consistency, add the lemon juice and season with salt.
7. Add mayonnaise (all or only part) to the salad and mix until you get a homogeneous composition. Season with salt and spread on a plate, then garnish with the rest of the mayonnaise (if you have kept), boiled egg whites, pickles and olives.
By preparing beef salad you can easily make a soup, using the juice in which the vegetables are boiled. Try the soup recipe with dumplings, complementary to beef salad.