John Myers
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Beef with Onion Sauce, Potato Salad, Cucumber and Corn on Cob
The perfect beef with onion sauce, potato salad, cucumber and corn on cob recipe with a picture and simple step-by-step instructions.
beef
- 1,2 kilogram Beef
- 2,5 liter Water
- 2 bunch Soup vegetables
- 0,5 tsp Salt
Onion sauce
- 600 g Onions
- 120 g Butter
- 3 tbsp Flour
- 1,5 tsp Mustard medium hot
- 1,5 tbsp Wine vinegar
- 1,5 liter Meatsoup
- 10 Gherkins
- 10 Corn on the cob
- Sugar
potato salad
- 600 g Waxy potatoes
- 5 Egg yolk
- 5 tbsp Vinegar
- 5 tbsp Mustard medium hot
- 5 tsp Sugar
- 300 ml Oil
- 2 Onions
- Salt
- Pepper
beef
- Bring the beef with the finely chopped soup greens and salt to the boil in the water. Cook for 2 to 2.5 hours over low heat until the meat is tender.
Onion sauce
- Steam the finely chopped onions in the fat until translucent. Then add the flour and sweat. Top up with approx. 0.5 to 0.75 liters of meat stock and season with salt, mustard, vinegar and a little sugar.
- When serving, decorate the meat with pickles and corncobs.
potato salad
- Peel and cook the potatoes (not too soft). Then let it cool down.
- For the mayonnaise, whisk the egg yolks, mustard, salt and sugar with the mixer and carefully and slowly fold in the oil. Season again as needed. If the mayonnaise gets too thick, just add a little water.
- Cut the cold potatoes into slices. Then chop the onions and add them to the potato slices. Then add the mayonnaise and season again with salt and pepper.
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