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Olivier with beef salad

Olivier Salad with Beef

Olivier with beef — a favorite salad with a new twist! Olivier salad is loved by just about everyone, and it's made not only for New Year's or some other holiday — it's a quite tasty and hearty salad for lunch or dinner. Many families have their own Olivier recipe: some make it with sausage, some with meat, some with fresh cucumbers, some with pickled ones, and so on. No less interesting is this version with beef — the salad comes out not only especially tasty but also good for you, thanks to the iron-rich beef.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beef

300

Potatoes

Carrots

Onion

Eggs

Pickled cucumbers

Mayonnaise

Table salt

Parsley

Green peas

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 22 % 4 g

Carbohydrates 50 % 9 g

87 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Olivier salad with beef? Prepare the ingredients.
Step 2:

Soak the beef in cold water (it's best to use lean meat for the salad) to draw out the blood and any impurities. Boil the meat in salted water; while it cooks, it's a good idea to add a bay leaf and a few peppercorns to the broth to take away the distinctive flavor of beef. Take the meat out of the broth, cool it, and chop it finely. To offset the distinctive flavor of beef, you can add finely chopped dill and parsley to the salad.
Step 3:

Cut the pickled cucumbers into cubes. You can replace the pickled cucumbers with fresh ones if you like, but pickles add a tang and a special flavor to the salad and soften the taste of the beef, so it's better to use them.
Step 4:

To take away the harsh bite, chop the onion and let it sit in boiling water for a few minutes, then drain. The onion is just as tasty quick-pickled in vinegar. But if you like a sharp onion bite, you can skip that and just add chopped fresh onion to the salad. You can also use green onion instead of regular onion.
Step 5:

Boil the potatoes and carrots in their skins, cool them, peel them, and cut them into small cubes.
Step 6:

Hard-boil the eggs, cool them, peel them, and chop them finely, or grate them on the coarse side of a grater.
Step 7:

Combine all the ingredients in a bowl, add the canned green peas and salt to taste, dress with mayonnaise, mix, and let the salad soak well — for that, put it in the refrigerator for a couple of hours. You can plate the salad using a ring and decorate it with a piece of boiled egg, herbs, and green peas, then serve it at the holiday table. Your guests will love this salad. Simple and delicious! Enjoy!

It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water and cool them. The sudden temperature change makes them easier to peel.