John Myers
Beef Salad
The perfect beef salad recipe with a picture and simple step-by-step instructions.
- 300 g Beef cooked without fat or gelatinous mass
- 80 g Gherkins
- 70 g Red peppers
- 1 Green peppers
- 70 g Pearl onions from the glass
- 100 ml Herb vinegar
- 50 ml Sunflower oil
- 1,5 tbsp Mustard medium hot
- 1 pinch Sugar
- Pepper salt
- Cut the lean meat (preferably leftovers from roasting or making a broth) into thin strips approx. 3.5 – 4 cm long. Cut the gherkins into thin slices. Wash and core the peppers and cut into small cubes. Wash the peppers, cut in half, core, remove the stem and cut into small cubes. Halve the pearl onions and quarter the larger ones. Put everything in a larger bowl.
- Mix a spicy marinade from vinegar, oil, mustard, sugar, pepper and salt and mix it with the aforementioned ingredients. The salad should steep for at least 1 day. Before serving, season to taste again and, if necessary, add seasoning.
- After the festive gluttony, a very refreshing, easily digestible salad. Either pretzels or a hearty farmer’s bread go well with it.
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