New recipes

Boeuf salad

Boeuf salad



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The potatoes are washed and boiled in their skins. Carrots and parsnips are cleaned, washed, cut in half and boiled. When they are ready, chop all the diced vegetables and place them in a large bowl. Add the canned drained peas and the diced pickles.

For the mayonnaise, put whole eggs, mustard and oil in the vertical mixer bowl and mix until you get a mayonnaise (in a minute it's ready!). If it is too soft, add more oil and mix.

Put mayonnaise over the chopped vegetables and mix well. Let it cool and before serving, garnish according to your imagination.


Homemade beef salad & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Beef salad or beef salad is one of the indispensable recipes for the winter holidays. We all love it, and in my parents' house there is no holiday without this salad. Usually my father and I were responsible for preparing it. I remember fondly that I always prepared much more than I needed. I used to sit with my father at stories and still chop vegetables. Today I present my version of beef salad, homemade, fresh, sour and extremely delicious.

Although its name reminds us of France, beef salad is inspired by Russian salad that is prepared with all kinds of fine and very expensive ingredients. It was then taken over by neighboring countries and the rare ingredients were replaced with those that were available to people, such as potatoes, carrots, beef, peas and pickles.

You can make this salad to your liking and use any ingredients you like. You can put celery, parsnips, sweet corn and even olives that go very well with this salad. I asked my father not to put peas every time. As a child, I didn't get along with her at all and I still don't want to put her in a salad, although now I like it. If you don't like beef, you can use chicken or turkey breast or omit it altogether.

Beef salad mayonnaise must be homemade, fresh, with hard-boiled eggs and slightly sour so as not to be nauseous. My father also taught me how to make mayonnaise and I have been making it since childhood. Of course I also have the recipe for mayonnaise, prepared in two ways. I sincerely hope you try my beef salad recipe and enjoy it with your loved ones!


1. Beef salad recipe with chicken

Beef salad ingredient: 2-3 potatoes,

  • 1 parsnip and 2 carrots boiled in chicken soup,
  • 100 g of chicken cooked in soup,
  • 3 sour cucumbers, 50 gr peas,
  • 1 egg yolk, 50-60 ml oil,
  • 2 teaspoons mustard, juice of 1/2 lemon,
  • a few olives and a few slices of donuts in vinegar for decoration,
  • salt and pepper.

First, boil the vegetables and meat in the chicken broth, then take them out to cool, then chop them finely. After squeezing the sour cucumbers from the juice, finely chop them and add them to a bowl. Boil the peas twice and place them over the salad. After performing these steps, prepare the mayonnaise from the yolk, mustard, lemon juice, salt, pepper and oil, and place it over the salad. Then garnish the beef salad with olives, donuts, cucumber slices and parsley leaves.


Beef salad also called "Russian". The original recipe

The original salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of "game salads", at the Hérmitage restaurant, one of the largest restaurants in Moscow. Lucien Olivier was invited to the houses of the aristocrats to cook them tasty and spectacular food.

The original recipe was kept secret and was lost in 1905 when the Hérmitage restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas.

The term "beef" comes from the French language and means "beef"

After 1905, many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef (in French boeuf means "beef"). These salad variants, with various names, have become a very common dish in different countries such as Russia, Poland or Romania, changing their recipe according to the foods used in regional cuisine.

Lucien Olivier's original recipe is still unknown, and every chef is free to try whatever he deems necessary.

How to make a beef salad for eight people (classic recipe)

  • 1 chicken breast (the amount of meat should be about 40% of the total amount of salad) or 500 grams of beef
  • 3-4 large carrots
  • 2 large parsley roots
  • 5-6 potatoes
  • 1 celery
  • 1 jar of pickled cucumbers
  • 500 g mayonnaise
  • salt
  • pepper
  • mustard

Method of preparation:

After you have boiled the meat and vegetables with a little salt in the water, take them out of the water and put everything aside in a bowl. Until they cool, cut the cucumbers into cubes and squeeze them well in your fist. Cut the rest of the vegetables into the same size, also into cubes. At the end, pass the chicken through the mincer and then add the minced meat to the already cut vegetables (the meat can be cut into cubes if desired).

Add salt, pepper and a few tablespoons of mustard. Set everything aside and make 500 g of mayonnaise. Put 3/4 of the mayonnaise in the salad and mix. After the whole composition has been homogenized, you can arrange everything on the plates, and with the last quarter of the remaining mayonnaise and other vegetables, decorate the salad.


What Romanians eat, ep 5: How much beef salad makes you fat. What is the season in which it is recommended to consume it

"Beef salad is a food for the cold season, healthy and balanced provided it has a little mayonnaise," says nutritionist Mihaela Bilic. And yet, if we want to enjoy it for the rest of the year, it is only possible if we respect some conditions, for the sake of the silhouette.

Although it sounds French, beef salad it is a classic Romanian dish, a dish unanimously appreciated and considered festive, festive. Because its preparation involves patience and care, beef salad is not eaten every day, it is reserved for occasions and even more so expected and desired by all.

Although we eat it all the time, regardless of the season or occasion, beef salad is a dish adapted to the needs of our body in winter:

& ldquoE A food for the cold season, a typical autumn-winter dish that ensures the intake of vegetables, deficient during this period, as well as the need for higher calories. Beef salad is a complete preparation, suitable for winter, which can be eaten as a unique dish at the table precisely because it covers all categories of nutrients. You can consider a portion of beef salad as equivalent to a portion of pasta / pizza with meat or cheese sauce, that's so nutritious. & ldquo

Theoretically, being a salad, it does not fatten: it is composed of boiled, pickled or canned vegetables. The problem is when too much mayonnaise is added:

& ldquoBeef salad is a complex product, its ingredients come from all 3 major groups of nutrients: slow carbohydrates from potatoes and peas, meat proteins and fats from mayonnaise. In addition it contains carrots, cucumbers and donuts, meaning many vegetables. It is a balanced product and can even be dietary if we are stingy with mayonnaise. In the salad we have cooked, pickled or canned meat and vegetables, so low in calories, on average 80cal / 100g. The only ingredient that can "aggravate" the situation is mayonnaise, with 50cal / spoon. So use enough mayonnaise to bind the ingredients together, if you put too much beef salad loses its salad qualities and becomes food with sauce. & Rdquo

Dr. Mihaela Bilic is a primary care physician in nutrition. You can find it at Provita Medical Center, phone 0730635357.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


What Romanians eat, ep 5: How much beef salad makes you fat. What is the season in which it is recommended to consume it

"Beef salad is a food for the cold season, healthy and balanced provided it has a little mayonnaise," says nutritionist Mihaela Bilic. And yet, if we want to enjoy it for the rest of the year, it is only possible if we respect some conditions, for the sake of the silhouette.

Although it sounds French, beef salad it is a classic Romanian dish, a dish unanimously appreciated and considered festive, festive. Because its preparation involves patience and care, beef salad is not eaten every day, it is reserved for occasions and even more so expected and desired by all.

Although we eat it all the time, regardless of the season or occasion, beef salad is a dish adapted to the needs of our body in winter:

& ldquoE A food for the cold season, a typical autumn-winter dish that ensures the intake of vegetables, deficient during this period, as well as the need for higher calories. Beef salad is a complete preparation, suitable for winter, which can be eaten as a unique dish at the table precisely because it covers all categories of nutrients. You can consider a portion of beef salad as equivalent to a portion of pasta / pizza with meat or cheese sauce, that's so nutritious. & ldquo

Theoretically, being a salad, it does not fatten: it is composed of boiled, pickled or canned vegetables. The problem is when too much mayonnaise is added:

& ldquoBeef salad is a complex product, its ingredients come from all 3 major groups of nutrients: slow carbohydrates from potatoes and peas, meat proteins and fats from mayonnaise. In addition it contains carrots, cucumbers and donuts, meaning many vegetables. It is a balanced product and can even be dietary if we are stingy with mayonnaise. In the salad we have cooked, pickled or canned meat and vegetables, so low in calories, on average 80cal / 100g. The only ingredient that can "aggravate" the situation is mayonnaise, with 50cal / spoon. So use enough mayonnaise to bind the ingredients together, if you put too much beef salad loses its salad qualities and becomes food with sauce. & Rdquo

Dr. Mihaela Bilic is a primary care physician in nutrition. You can find it at Provita Medical Center, phone 0730635357.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Beef salad also called "Russian". The original recipe

The original salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of "game salads", at the Hérmitage restaurant, one of the largest restaurants in Moscow. Lucien Olivier was invited to the houses of the aristocrats to cook them tasty and spectacular food.

The original recipe was kept secret and was lost in 1905 when the Hérmitage restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas.

The term "beef" comes from the French language and means "beef"

After 1905, many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef (in French boeuf means "beef"). These salad variants, with various names, have become a very common dish in different countries such as Russia, Poland or Romania, changing their recipe according to the foods used in regional cuisine.

Lucien Olivier's original recipe is still unknown, and every chef is free to try whatever he deems necessary.

How to make a beef salad for eight people (classic recipe)

  • 1 chicken breast (the amount of meat should be about 40% of the total amount of salad) or 500 grams of beef
  • 3-4 large carrots
  • 2 large parsley roots
  • 5-6 potatoes
  • 1 celery
  • 1 jar of pickled cucumbers
  • 500 g mayonnaise
  • salt
  • pepper
  • mustard

Method of preparation:

After you have boiled the meat and vegetables with a little salt in the water, take them out of the water and put everything aside in a bowl. Until they cool, cut the cucumbers into cubes and squeeze them well in your fist. Cut the rest of the vegetables into the same size, also into cubes. At the end, pass the chicken through the mincer and then add the minced meat to the already cut vegetables (the meat can be cut into cubes if desired).

Add salt, pepper and a few tablespoons of mustard. Set everything aside and make 500 g of mayonnaise. Put 3/4 of the mayonnaise in the salad and mix. After the whole composition has been homogenized, you can arrange everything on the plates, and with the last quarter of the remaining mayonnaise and other vegetables, decorate the salad.


Beef salad with turkey breast recipe

Beef salad ingredient:

  • 1/2 kg turkey breast,
  • 1 kg potatoes, 300 grams carrots,
  • 150 grams of celery, 200 grams of parsnips,
  • 400g peas,
  • 5 or 6 pickles, salt, pepper,
  • 2 teaspoons vegeta,
  • commercial or homemade mayonnaise with 2 egg yolks, a teaspoon of mustard, salt and oil

How to prepare beef salad with turkey breast:

Wash the potatoes in their skins and boil them, then boil the washed meat and vegetables together with the vegeta. Mix in a bowl with the peas, after they have boiled and cooled beforehand. Drain the cucumbers, after cutting them into pieces, then add them over the salad. Finally, add the mayonnaise and garnish with a donut or cucumber.


If you like it, share it with your friends!




Ingredient:

520g turkey breast
320g carrots
700g potatoes
150g pastranac
150g celery
400g canned peas
5 pickles
Salt to taste
Water for cooking vegetables and chest
1 tablespoon vegeta

For mayonnaise
2 yolks
1 teaspoon mustard tip
Salt to taste
Oil

Donut, carrot and cucumber, for garnish

Method of preparation:
We clean and wash the turkey breast.

We clean the carrot, the parsnip and the celery and we wash them together with the potatoes that we leave in the shell.

Put water in a pot, add 1 tablespoon of vegeta and put it on the fire. Who does not like the plant, exclude it and use salt as a substitute.

Put the turkey skin in the pot to boil, add the parsnips, carrots, celery and let it boil for 35-40 minutes, or until both the breast and the vegetables are cooked.


After they have boiled, remove the vegetables and breast from the pot with a whisk, and put them in a strainer to drain and cool.

After it has drained and cooled, finely chop the turkey breast.

We also cut the vegetables into small cubes.

Boil the potatoes in a pot with water and salt. Let it boil for about 30 minutes. After they have boiled, we take them out and let them drain and cool.

Peel the potatoes and cut them into small cubes.


Pickled cucumbers, take them out of the jar, eventually we can pass them under a stream of water, cut them into small cubes and put them to drain.

We take the peas out of the can and put them to drain in a strainer.

In a bowl, put two egg yolks 2 teaspoons of mustard, a pinch of salt and mix a little, then pour oil with glass, little by little, stirring constantly, until you get the desired amount of mayonnaise.

After we have all the ingredients ready, we put them all in a large bowl, add salt to taste, mix, add mayonnaise (in the desired amount of each) and mix again. Be careful not to keep a little mayonnaise for decoration.





After the salad is ready, we put it in a container, spread a thin layer of mayonnaise on top and garnish with cucumber, donut, carrot or anything else we want, according to everyone's taste and taste.



Beef is classified as red meat - a term used for mammalian meat, which contains higher amounts of iron than chicken or fish.

Thousands of articles based on studies and scientific evidence on topics of interest:

Over 2000 conditions discussed in detail, from causes to treatment:

Do you have a medical question? This is where you find the answer.

Medical news, novelties and events

Are you looking for a doctor or a medical service? Here you will find over 10,000 medical offices and clinics

Over 40,000 products, consumables, medical devices and equipment.

Welcome to the largest Medical Index in Romania!

"Active" is how ROmedic wants to take care of you in particular.


The cookbook


It's our favorite salad, I've made it dozens of times, but every time I thought it was a dish for everyone to make and I gave up blogging. and yet thinking that I had tasted many salads in different places, I realized that. is the best :)))

"It is one of the dishes so popular in our country that, despite its French name, we consider it an honorary part of our traditional cuisine. It may be French salad by name (& # 8222boeuf & # 8221 meaning beef), but its origin is more soon & # 8230 Russian.

In many places, especially in the West, this beef salad is known as Russian salad, or Olivier salad (Салат Оливье in Russian) and consists of beef, potatoes and other vegetables, boiled and diced and 8222linked & # 8221 with mayonnaise.

The original version of this salad was invented in 1860 by the Frenchman Lucien Olivier, the chef of the Hermitage restaurant, one of the most famous in Moscow. This explains both the term & # 8222boeuf & # 8221 in the name and the Russian origin. Olivier's salad has become extremely popular, being considered the emblematic dish of the Hermitage restaurant. The exact recipe, especially the mayonnaise sauce, was kept strictly secret, but the ingredients were known to be beef, veal tongue, caviar, lettuce, crayfish tails, capers, pickles, and hard-boiled eggs. Other ingredients recorded in those days were truffles, aspic and smoked duck breast, because, it seems, the salad recipe varied depending on the season. The original sauce was mayonnaise, made from French wine vinegar, mustard and Provencal olive oil. The exact recipe remained unknown.

Modern Olivier salad includes boiled potatoes, pickles, peas, eggs, carrots, boiled chicken or beef, or Bologna ham, mayonnaise, which bears little resemblance to the original version. This modern version was a staple at any festive meal in Soviet Russia, especially on New Year's Eve, as the ingredients were all available in the winter. Even if you can easily find more exotic ingredients now, the popularity of the modern version has not diminished at all. "(Http://www.reteteleluiradu.ro/2010/01/02/pe-urmele-salatei-de-boeuf/)

I use ingredients:

1 kg of potatoes
800 g carrots
a jar of cucumber in vinegar (680g)
a jar of bell peppers in vinegar (670g)
a jar of peas (700 g)
a chicken breast
salt

a raw yolk
a boiled yolk
a teaspoon of mustard
lemon juice
1/2 l oil


Video: Boeuf Salad Recipe . Romanian Tradition. #MonicaASMR (August 2022).