Swedish beef salad

Ingredients for 4 servings:

• 1 kg beef
• 1 bunch of soup vegetables
• 250 g mayonnaise, light or Miracle Whip
• 1 bunch of radishes
• ½ cucumber(s)
• 4 gherkins, plus some cucumber water
• 1 apple
• 250 g cherry tomatoes
• 1 m.-sized onion(s)
• ½ bunch of spring onions
• salt and pepper
• Worcestershire sauce, optional

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 3 hours; Total time approx. 6 hours

with fried potatoes

First, wash the meat and place it in about 2 liters of boiling, salted water. The meat should be covered with water. Add the chopped vegetables and simmer until tender. Depending on the quality of the meat, this will take 2-4 hours. You can use meat that is large enough to be sliced ​​once it has cooled. Pour the mayonnaise into a large bowl and thin it with a little cucumber juice. Add the chopped onion, sliced ​​radishes, halved green cucumber, quartered apple, sliced ​​gherkins, and quartered tomatoes to the sauce. Season everything with salt and pepper. If you like, you can add a few dashes of Worcestershire sauce. Then cut the cold meat into slices about 2-3 mm thick and add them. Refrigerate the salad for 2 hours to marinate. Check the seasoning again before eating and adjust the seasoning if necessary. Briefly mix in the spring onions, including the green parts, which have been sliced ​​about 3 mm thick. Swedish beef salad is usually served with fried potatoes! The salad still tastes good the next day, but the sauce will thin out as it sits. Tip: Cook the meat and potatoes for the fried potatoes the day before so everything is cold by the time you finish the salad. The resulting beef broth can be used for other purposes.