John Myers
Contents
show
Ingredients
beef salad
- 300 g Beef cold
- 2 piece Hard-Boiled eggs
- 1 piece Shallot
- 10 piece Gherkins pickles
- 30 g Black olives
- 10 small Tomatoes
- 3 tbsp Balsamic vinegar
- 3 tbsp Olive oil
- Pepper
- Salt
Beef soup
- 300 g Beef cold
- 1,5 liter Beef broth
- 1 piece Carrot
- 1 piece Leek
- 1 piece Celery stalk
- Parsley
- Ginger
Beef sauce
- 200 g Beef cold
- 50 g Lean bacon
- 4 tbsp Olive oil
- 1 piece Shallot
- 1 piece Clove of garlic
- 250 ml Beef broth
- 2 piece Dried chilli
- 1 tbsp Beet syrup
- 2 Can Chopped tomatoes
- 1 piece Rosemary sprig
- Salt
- Pepper
Instructions
beef salad
- Cut the cold roast beef into slices and then dice. Cut small pickles, hard boiled eggs and small tomatoes and add to the meat. There are also black olives and finely chopped shallots.
- Season with salt, pepper, olive oil and balsamic vinegar. Stir everything well and let it steep for at least half an hour.
Beef soup
- Warm up a finished, strong beef broth. Cut the beef, carrots, leek and celery into strips and add to the broth.
- Let the soup simmer for 15 minutes. Decorate with fresh parsley and ginger.
Beef sauce
- Heat the olive oil. Sauté finely chopped shallots and garlic as well as chilli and lean bacon. Then deglaze with beef stock, salt and pepper.
- Add finely chopped roast beef and chopped canned tomatoes. Season with beet syrup and rosemary. Simmer over a low flame for 1 to 2 hours. Pasta or gnocchi go very well with this.
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 1.5gProtein: 0.5gFat: 7.1g
