Delicate Moscow beef salad

Ingredients for 4 servings:

• 600 g beef brisket
• 1 bunch of roots
• 2 eggs, hard-boiled, sliced
• 2 gherkins, halved
• 2 onions, finely sliced
• 1 beetroot, cut into strips
• 1 tbsp capers
• 1 ½ tbsp mustard
• 2 tbsp sour cream
• 2 tbsp oil
• e.g. salt and pepper
• n. B. sugar
• e.g. chives or parsley
• e.g. Worcestershire sauce

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Recipe from the GDR TV chef

Cook the beef brisket with the soup vegetables as usual, then cut the cooled meat into small slices. In a salad bowl, combine the mustard with oil and sour cream, add plenty of chives or chopped parsley, and season with salt, pepper, sugar, and Worcestershire sauce. Mix the meat, capers, thinly sliced ​​onion, slices of halved gherkins, and slices of hard-boiled egg into this salad dressing. Let everything marinate for about 30 minutes, then garnish with gherkin slices and strips of beetroot. Serve with black bread or caraway bread. A Pilsner is the best drink.