John Myers
Beef Salad, Basic Mixture
The perfect beef salad, basic mixture recipe with a picture and simple step-by-step instructions.
- 1 kg Roast beef, cooked through and cooled
- 0,2 liter Beef gravy
- 1 piece Onion
- 1 piece Paprika
- 250 g Canned cucumber
- 1 piece Lime
- 100 g Tomato concentrate
- 50 g Paprika paste
- 1 teaspoon Salt
- 2 teaspoon Sugar
- 2 teaspoon Spirit vinegar neutral, 10% acid
- Worcester sauce
- Tabasco
- Peel the onion and cut it into fine cubes, marinate with salt, sugar and vinegar.
- Core and cut the peppers and peel them with a peeler. Chop the peel very finely, cut the paprika meat into 1cm cubes.
- Cut the beef into 1.5 to 2 cm cubes.
- Mix the finely chopped paprika peel, tomato concentrate, paprika paste and some of the gravy with the marinated onion. Season to taste with Worcester sauce (of course Dresdner) and Tabasco.
- Fillet the lime. Chop the lime fillets.
- Quarter the canned cucumber lengthways and cut out the cores. Dice the solid parts of the cucumber.
- Now mix the beef, bell pepper, lime and cucumber cubes with the onion marinade. If necessary, set the desired consistency with gravy.
- The ascorbic acid (vitamin C) contained in the lime ensures that this base stays in the refrigerator for a good 1 week. (Unfortunately, practical tests are not to be taught, since everyone is always …)
- The lime can of course also be replaced by lemon (significantly more vitamin C). I just like lime better …
- This salad still needs a finish that will produce an amazing explosion of flavors. But I won’t reveal this trick until Christmas: beef salad – extra
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