Stewed Beef Sandwich on Rye Bread

A sandwich with stewed meat on rye bread is something from a distant camp childhood. Although there, rather than sandwiches with stewed meat, they cooked a thick fragrant brew in a pot. But the combination of tastes is the same, believe me.

Ingredients

• beef stew (1 can)
• Chinese cabbage
• 1 carrot
• 1 tbsp mayonnaise
• 1 tbsp thick yogurt
• 1 tsp granular mustard
• 1 tsp lemon juice with zest
• 2-3 pickled cucumbers
• 4-6 pieces of rye bread

Directions

1. Open a can of beef stew, remove most of the fat. Put the stew together with the juice in a pan and heat, dividing the meat into fibers. Evaporate the liquid.
2. Chop a couple of Chinese cabbage leaves very thinly. Grate 1 small peeled carrot.
3. Combine cabbage and carrots, season with 1 tbsp. l. mayonnaise with 1 tbsp. l. thick yogurt, 1 tsp. granular mustard and 1 tsp. lemon juice with zest.
4. Cut 2-3 pickled cucumbers into thin slices. Toast in a toaster or pan (only on one side) 4-6 slices of rye bread.
5. Place the warm stew on half of the bread. On it - cucumbers, then salad. Cover with the remaining bread, squeeze well and serve.