Beef salad

Ingredients for 8 servings:

• 750 g beef (e.g. fake fillet or leftovers from roasting), cooked
• 1 onion(s), chopped
• 1 apple, rosy-cheeked
• 1 can of mushrooms
• 4 gherkins
• 4 tbsp onions (pearl onions, alternatively pearl onions)
• 1 class jar remoulade (delicacy remoulade)
• 2 tsp anchovy paste
• some salt
• some black pepper, freshly ground
• some cucumber juice (if needed)
• 2 tomatoes, quartered, for decoration
• some stalks of curly parsley for decoration
• 2 tbsp capers, small (if needed)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Cut the beef into thin, bite-sized strips, the unpeeled apple into small pieces, and the gherkins into thin slices lengthwise, then into fine sticks. Halve the mushrooms if desired. Mix everything together with the two types of onion, adding capers if desired. For the dressing, blend the remoulade with the cucumber juice and anchovy paste until smooth, season with salt and pepper, and pour over the salad. Mix everything thoroughly and let it sit in a cool place for at least 4 hours, or overnight if preferred. Mix again before serving and season with salt and pepper if desired. Garnish with tomato quarters and a few sprigs of parsley. Serve with hearty country bread. My mother always used pearl onions. They were about the size of peas and pickled like pearl onions. Unfortunately, I haven’t been able to find any in the deli for years. For skeptics: The salad doesn’t taste like fish because of the anchovy paste, but it gives the dish a final touch.