Salad with beef, young cabbage and champignons

Salad 26 Last Update: May 08, 2022 Created: May 08, 2022 0 0 0
Salad with beef, young cabbage and champignons
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Today I propose to prepare a delicious and nutritious salad with beef, young cabbage and mushrooms. This recipe is a must have for every hostess. Boiled beef meat goes well with fried champignons. Young cabbage and dill provide freshness to the salad, which is emphasized by spicy onions. For dressing we use oil and lemon juice.

Ingredients

Directions

  1. Prepare all foods. Use chilled beef, not frozen.
  2. Transfer the meat to a saucepan, add bay leaf and pour boiling water (about 2 liters). Bring to a boil, remove the foam and cook the beef for about 2 hours.
  3. Cool the cooked beef. If time permits, it is best to leave the meat to cool in the broth.
  4. Cut the beef across the grain into oblong strips. Also, the meat can be simply disassembled into fibers.
  5. Cut mushrooms into large slices.
  6. In a frying pan, heat 15 ml of vegetable oil, put the mushrooms and fry, stirring, for 4-5 minutes over medium heat.
  7. Cut the onion into half or quarter rings.
  8. Rinse and dry the young cabbage, cut into thin strips.
  9. Rinse fresh dill, dry, finely chop.
  10. Combine all prepared ingredients in a deep bowl.
  11. Squeeze lemon juice into the salad, add the remaining vegetable oil, salt and ground pepper to taste. If desired, the salad can be seasoned with yogurt, sour cream or mayonnaise.
  12. Mix the salad well.
  13. Salad with beef, young cabbage and champignons is ready. Divide the salad into portions and serve.
  14. Bon appetit!

Salad with beef, young cabbage and champignons



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Today I propose to prepare a delicious and nutritious salad with beef, young cabbage and mushrooms. This recipe is a must have for every hostess. Boiled beef meat goes well with fried champignons. Young cabbage and dill provide freshness to the salad, which is emphasized by spicy onions. For dressing we use oil and lemon juice.

Ingredients

Directions

  1. Prepare all foods. Use chilled beef, not frozen.
  2. Transfer the meat to a saucepan, add bay leaf and pour boiling water (about 2 liters). Bring to a boil, remove the foam and cook the beef for about 2 hours.
  3. Cool the cooked beef. If time permits, it is best to leave the meat to cool in the broth.
  4. Cut the beef across the grain into oblong strips. Also, the meat can be simply disassembled into fibers.
  5. Cut mushrooms into large slices.
  6. In a frying pan, heat 15 ml of vegetable oil, put the mushrooms and fry, stirring, for 4-5 minutes over medium heat.
  7. Cut the onion into half or quarter rings.
  8. Rinse and dry the young cabbage, cut into thin strips.
  9. Rinse fresh dill, dry, finely chop.
  10. Combine all prepared ingredients in a deep bowl.
  11. Squeeze lemon juice into the salad, add the remaining vegetable oil, salt and ground pepper to taste. If desired, the salad can be seasoned with yogurt, sour cream or mayonnaise.
  12. Mix the salad well.
  13. Salad with beef, young cabbage and champignons is ready. Divide the salad into portions and serve.
  14. Bon appetit!

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