Olivier with Meat

Olivier with meat, more precisely with roast beef, will cause everyone at the table to ask quite a fair question: "What kind of holiday is it today?" Indeed, this dish is very different from the traditional version precisely due to the main ingredient. Still, roast beef is a special story! But, you see, you can delight loved ones with something tasty not only on a holiday. Moreover, all other ingredients of Olivier with meat are quite democratic. However, we are sure: you will like this version of the salad so much that when it comes to, for example, a New Year's feast, you will definitely plan a trip to the store for the right cut.

Ingredients

• 7 eggs
• 5 medium potatoes
• 1 can (400 g) tender green peas
• 1 fresh long-fruited cucumber
• 200 g pickled crispy cucumbers
• 1 large green apple
• 200 g Provencal mayonnaise
• olive oil
• salt, freshly ground white pepper
• green onions soaked in hot water
• beef roast beef weighing 1.2 kg
• 5 cloves of garlic
• olive oil
• salt, freshly ground black pepper

Directions

1. Rub the roast beef with salt and pepper. Heat some oil in a large skillet, tossing in the crushed garlic cloves. Fry the meat on all sides over high heat until golden brown.
2. Wrap the roast beef in foil and bake in an oven preheated to 160 ° C until the desired degree of doneness, 25 to 50 minutes. Cool completely in foil, 3-4 hours. For Olivier you need about a third of the roast beef - it needs to be cut into 1 cm cubes. The rest of the meat can be cut into thin pieces and served as a cold appetizer.
3. Photo of the recipe: Olivier with meat, step number 3
4. For Olivier with meat, boil hard-boiled eggs, peel and chop. Peel the potatoes, cut into 1 cm cubes, cover with salted boiling water and cook over low heat until soft, 7-10 minutes. Drain, drizzle olive oil over potatoes.
5. Drain the liquid from the peas, keeping 3 tbsp. l. Mix the stored liquid with mayonnaise and 2 tbsp. l. olive oil. Peel the apple, cut into 1 cm cubes and mix immediately with mayonnaise.
6. Cut the peeled fresh and pickled cucumbers into the same cubes. Combine all prepared ingredients. Let the meat salad sit for at least 3 hours in a cold place. Before serving, garnish the olivier with pieces of roast beef rolled into rolls, tied with green onions.