Beef salad

Ingredients for 4 servings:

• 500 g lean beef for cooking
• 1 onion(s), approx. 120 g
• 2 gherkins, approx. 50 g
• 1 can of corn
• 280 g peas, frozen or from a can
• 2 tbsp, heaped flour
• 1 tbsp lemon juice
• 1 tsp vinegar
• 1 tsp oil
• 75 g mayonnaise or salad cream light
• salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 15 hours 15 minutes

high protein content

Cut the beef into thin strips and simmer for 2-3 hours, barely covered with water, at low heat until the meat falls apart. Thicken with the flour, adding more or less depending on the amount of liquid. Dice the onion and microwave for 1 minute if desired; it will be milder and easier to digest. Dice the cucumbers as well. Mix the diced onion and cucumber with the meat, including the thickened liquid, corn, and peas. Mix together the lemon juice and vinegar and season generously with salt, pepper, and paprika. Add the oil and mayonnaise and mix. Pour over the salad and mix thoroughly. Let the salad marinate, ideally overnight. Prepared with light salad cream, the salad contains about 44% protein, or about 37g per serving. With mayonnaise (80% fat), the total is 446 kcal per serving and 34% protein (again, 37g). Any kind of carbohydrate-containing side dish goes well with it, such as potatoes, rice or bread.