Beef salad

Ingredients for 4 servings:

• 700 g soup meat, cooked
• 1 onion(s)
• 1 garlic clove(s)
• 2 large gherkins, can also be 3
• 150 ml meat broth
• 3 tbsp white wine vinegar
• 6 tbsp rapeseed oil or sunflower oil
• Salt
• Pepper from the mill
• 1 bunch chives or spring onion(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Good use of leftover soup meat

For the salad, dice the meat, cut the onion into rings or small cubes. Dice or thinly slice the cucumbers, and finely chop the garlic clove. Place everything in a bowl, add a little salt and plenty of freshly ground pepper. Then add the vinegar, meat broth, and oil, and mix everything well. Season again with salt, pepper, and vinegar, and add a little more seasoning if desired. Serve on plates, perhaps on lettuce leaves, and sprinkle with chives. The salad tastes best lukewarm; never eat it straight from the fridge. It should be at least room temperature. Serve with fresh farmhouse bread with butter or fried potatoes.