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Salad with meat, mushrooms and cucumbers

Salad with Beef, Mushrooms, and Cucumbers

Really tasty, no mayonnaise, perfect for a family dinner! This salad with beef, mushrooms, and cucumbers is built from boiled meat and pan-fried button mushrooms. The prep takes a little time, but you can use ingredients you've made ahead and simply cut them up nicely before serving. It's hearty yet light!

Maria

Recipe author

Salad with meat, mushrooms and cucumbers

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Composition / ingredients

Servings:

Beef

400

Button mushrooms

200

Dill pickles

100

Tomatoes

Bell pepper (yellow and green)

Vegetable oil (for frying the mushrooms)

Garlic

Vegetable oil

Lemon juice

White wine vinegar

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 47 % 9 g

Fats 42 % 8 g

Carbohydrates 11 % 2 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with beef, mushrooms, and cucumbers? First, gather your ingredients. Choose whatever meat you like — beef, as I'm using, or pork. The key is that after cooking it comes out soft, juicy, and not rubbery. My ideal pick is beef shank, bone-in or boneless.
Step 2:

Boil the beef ahead of time until tender, adding salt, allspice, and bay leaves. Cool the cooked meat and cut it into small pieces. If you'd rather serve the salad warm, return the cut beef to the hot broth and add it to the salad right before you combine everything.
Step 3:

Wash the mushrooms, pat them dry, and slice them.
Step 4:

Heat the vegetable oil in a skillet, add the mushrooms, and fry, stirring now and then, until lightly golden. Season them with a little salt and pepper if you like. Take the cooked mushrooms off the heat and let them cool. If you're serving the salad warm, it's best to fry the mushrooms last, once everything else is cut.
Step 5:

Wash the bell peppers, remove the stems, and cut the flesh into small oblong pieces or strips.
Step 6:

Wash the tomatoes, pat them dry, and cut them into not-too-large slices. Since mine are small, I used 4. Choose tomatoes that are juicy but firm. Soft ones don't hold their shape and will fall apart into mush as you cut and toss, ruining the look of the dish.
Step 7:

Cut the dill pickles into rounds. You can use pickled or fresh cucumbers instead.
Step 8:

Now that all the main ingredients are ready, make the dressing. You can swap the wine vinegar for cider vinegar, or skip it entirely. For a touch of sweetness, stir in 1 teaspoon of honey.
Step 9:

Peel the garlic and grate it on a fine grater or press it through a garlic press.
Step 10:

In a small bowl, combine the vegetable oil, wine vinegar, lemon juice, garlic, salt, and pepper and whisk well until the oil emulsifies with everything else.
Step 11:

In a salad bowl, combine the vegetables and meat.
Step 12:

Drizzle the dressing over the salad and toss gently, trying not to crush the tomatoes. Enjoy!

Light salads with meat and fresh vegetables, dressed with oil instead of mayonnaise, never go out of style. Here's a simple, satisfying one that looks pretty enough for a holiday table.
You can swap the beef for any other meat you prefer, but keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken or turkey breast are leaner. And cooking time depends not just on the type of meat but on the cut and how young or old it is.