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Prague classic salad with bell pepper and beef

Classic Prague Salad with Bell Pepper and Beef

Distinctive, savory, colorful, and delicious! This classic "Prague" salad with bell pepper and beef brings together a mix of vegetables and meat, which makes it both hearty and wonderfully juicy.

Julia

Recipe author

Prague classic salad with bell pepper and beef

Composition / ingredients

Servings:

Beef

300

Bell pepper

180

Pickles

150

Onion (a small onion or half a large one)

Apple (small, tart-sweet)

Vegetable oil

Lemon juice

Mayonnaise

Parsley (a sprig, for garnish)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 45 % 10 g

Carbohydrates 18 % 4 g

134 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make a classic Prague salad with bell pepper and beef? Gather your ingredients. Young beef or veal works best here — the meat of a young animal is more tender and cooks faster. Tenderloin or any boneless cut will do. For extra color, use both red and yellow bell peppers.
Step 2:

I used veal for the salad. Rinse the meat and be sure to pat it dry with a paper towel — too much moisture will keep it from searing and it'll steam instead. Cut the meat into small strips.
Step 3:

Peel, wash, and finely dice the onion. To keep your eyes from stinging while you cut it, rinse the onion and knife in cold water. Rubbing the cutting board with a piece of lemon first will keep it from soaking up the onion smell.
Step 4:

Heat the vegetable oil in a skillet and add the meat. Sear it over high heat until browned, turning the pieces so they color evenly on all sides. Searing this way keeps the juices locked inside the meat.
Step 5:

Add the diced onion to the meat and stir.
Step 6:

Keep cooking the meat over medium heat until tender, 20–30 minutes, stirring now and then. It should be cooked all the way through. About 5–10 minutes before it's done, season with salt and ground black pepper and stir. Feel free to add other spices (nutmeg, basil) — whatever suits your taste or you have on hand.
Step 7:

Wash the bell pepper and remove the stem and seeds. Cut it into thin strips.
Step 8:

Cut the pickles into thin strips as well.
Step 9:

Wash the apple, peel and core it, and cut it like the vegetables. Put it in a bowl and toss with lemon juice so it doesn't brown. A tart-sweet apple such as Granny Smith is ideal — its flavor gives the salad a nice distinctive note.
Step 10:

Combine the seared beef, the cut vegetables, and the apple. Dress the salad with mayonnaise and toss. Turn it out onto a platter or into a salad bowl, garnish with fresh herbs if you like, and serve. Enjoy!

For a little kick and extra zip, dress the salad with mayonnaise stirred together with a bit of mustard. I made this Prague salad for a family get-together, and it disappeared fast — the men especially loved it.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Homemade mayonnaise is better — tastier and lighter. And you don't have to stick with mayonnaise: sour cream or plain yogurt work as a dressing too. Use them on their own or blend with mayonnaise in any ratio you like to cut down on calories.
Any oil is only good for you up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. It's worth learning which oil is best for frying, and which to skip altogether.