Beef salad from leftovers

Ingredients for 1 servings:

• 250 g beef, cooked, roast leftovers
• 100 g carrot(s), peeled
• 100 g bell pepper(s), skinned and pitted
• 75 g shallot(s)
• 1 clove(s) garlic, finely diced
• 50 g pearl onion(s), finely diced
• 150 ml gravy
• 30 g tomato paste
• 30 g Dijon mustard
• 30 ml stock of the pickled pearl onions
• 10 g honey
• some olive oil
• salt for seasoning if desired

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

with grilled vegetables and a reduction of gravy

Cut the carrots and bell pepper flesh into strips, lightly brown them in the grill, and then cut into small cubes. Lightly sauté the shallots and garlic in a small saucepan. Finely dice the pearl onions. Heat the gravy in a saucepan, reduce by half, and let it cool down with the other ingredients. Cut the cold beef into small cubes and mix it with the cooled vegetable cubes in a bowl. Mix all the dressing ingredients with the cooled reduction in a blender. Mix this mixture evenly with the cooled vegetable cubes. Cover the salad and refrigerate for 1 hour to allow the individual spices to develop evenly in the salad. Season with salt before serving, if desired. Be careful, though, as the ingredients in the sauce are already very spicy. Serve with fresh baguettes or bread rolls.