Beef salad with green beans

Ingredients for 5 servings:

• 250 g roast beef, cooked (leftover roast)
• 200 g beans, green, cooked, sliced
• 100 g red bell pepper(s), skinned, pitted, finely diced
• 150 g shallot(s), cleaned, finely diced
• 1 clove(s) garlic, cleaned, finely diced
• 2 tomatoes, 130 – 140 g each
• 20 ml soy sauce, dark, naturally brewed
• 10 ml apple cider vinegar, 5% acid
• 30 g linseed oil, alternatively olive oil
• 10 g sweet paprika powder
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• some broth or leftover gravy

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

a recipe from the leftover kitchen, quick and easy to prepare

For the dressing, sauté the shallots and garlic cubes in the oil. Stir in the peeled, seeded tomatoes, soy sauce, and apple cider vinegar and reduce until a thick paste forms. Stir in the paprika and season with salt and pepper. Then add enough stock until the dressing reaches a firm, creamy consistency. Let the dressing stand for a short while. Dice the beef and cut the beans into 1-2 halves. Wash and skin the bell peppers, remove the cores, and cut the flesh into small sticks. Mix these three ingredients with the dressing in a bowl. Finally, wash the parsley, pat it dry, and remove the stalks. Chop it finely, add it to the salad, mix it in, and let it marinate in the refrigerator for about 2 hours. Season again with salt and pepper if desired before serving. Serve with fresh baguette or bruschetta.