Chrissi's beef salad

Ingredients for 4 servings:

• 500 g lean beef
• some vegetable broth, instant without flavor enhancers
• 2 tbsp apple cider vinegar
• 2 tsp mustard, medium hot
• 2 tbsp pumpkin seed oil
• n. B. Salt
• n. B. Pfeffer
• n. B. cucumber juice
• 1 egg(s), medium-boiled, size M
• 2 cucumber(s), sour
• 1 apple
• 4 beetroots, cooked
• 2 cup(s) beef broth, large
• 3 tbsp chives, cut into fine tubes

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

WW-compatible

Wash the beef and pat dry. In a pot, combine approximately 1.5-2 liters of water with a little vegetable broth and bring to a boil. Add the meat – it should be at least half covered with water – and cook for approximately 45-60 minutes. (I cooked it in a pressure cooker in 25 minutes. You only need about 2 cups of water!). In the meantime, prepare the salad dressing. In a bowl, whisk together apple cider vinegar, mustard, pumpkin seed oil, salt, and pepper. Stir in a little cucumber juice, if desired. Peel and finely chop the boiled egg. Drain the cucumbers, peel and core the apple, and finely slice both. Mix them into the sauce along with the egg. After cooking, remove the meat from the broth, let it cool slightly, then slice and cut these into thin strips. Remove 2 cups of the broth liquid and set aside. Peel the beets, if necessary, slice them, and then cut them into thin strips. Mix the vegetable pieces and meat strips into the remaining ingredients. Now add enough beef broth to give the salad a tangy texture. Finally, stir in the chopped chives. The beef salad tastes best when it’s been left to marinate for a few hours. For a variation, you can also add finely chopped capers. Total: 18 points / 4.5 points per serving for 4 servings / 6 points per serving for 3 servings.