Hot Hunting salad
Composition / ingredients
10
Servings:
Cooking method
Cut onion into quarters of rings, grate carrots on a medium grater, fry in vegetable oil until golden brown. Add the meat, cut into small cubes, chopped mushrooms, cucumbers. Add salt and pepper to taste. Simmer over very low heat, covered with a lid, for 3 minutes. Switch off. Add mayonnaise to taste, garnish with herbs and vegetables
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Pickled champignons - 12 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Gherkins - 28 kcal/100g
