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Salad with beef and pickled onions

Beef Salad with Pickled Onions

This meaty salad with a tomato dressing is a great lunch dish. It's hearty, since beef is the main ingredient, and the pickled onion rounds out the flavor in a way that's impossible not to love. A tomato dressing suits it perfectly, as does a blend of ground black, white, and red pepper. You can serve fresh vegetables alongside — bell peppers and tomatoes are the best match — and a handful of fresh herbs wouldn't go amiss either.

sharlis

Recipe author

Composition / ingredients

Servings:

Water

1.5

Beef

300

Onions

Salt

Ground pepper blend

Water

300

Vinegar

Tomato paste

100

Vegetable oil

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 29 % 2 g

Carbohydrates 29 % 2 g

36 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef salad with pickled onions? First, boil the beef. Pour the water into a pot and set it over the heat. When it comes to a boil, lower in the beef, wait for it to return to a boil, and skim off the foam with a slotted spoon or strainer. Add salt (about 1 tablespoon) and simmer the beef over moderate heat for 1 hour 20 minutes. Take the cooked beef out of the pot and let it cool.
Step 2:

Pull the cooled beef apart into shreds with your hands.
Step 3:

Peel the onions and slice them into thin half-rings. Put them in a small deep bowl, pour in boiling water to cover, and add the vinegar (2 tablespoons of 9% / white vinegar). Let the onions marinate for 30 minutes — that's enough time for the sharpness to mellow out.
Step 4:

Make the dressing. Pour refined vegetable oil into a skillet and warm it over medium heat, then add the chopped garlic and cook, stirring, for 1 minute. You can mince the garlic with a knife or grate it on the coarse side of a box grater. Add the tomato paste and simmer everything together, stirring, for 3 minutes. The dressing is ready.
Step 5:

Put the shredded beef in a suitable bowl. Drain the onions and add them to the beef. Toss to combine.
Step 6:

Pour the still-hot(!) tomato dressing over the top and season with salt and pepper to taste. Toss everything together well again. To let the salad come into its own, give it time to soak — chill it in the fridge for 2 hours before serving, stirring it a few more times along the way.

This salad is just as good the next day as it is freshly made. I really recommend trying it — it's a nice change of pace for your everyday meals. Enjoy!
Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. It's worth knowing the smoke point of your frying oil to pick the best one for the job.
You can swap the tomato paste for tomatoes in their own juice, fresh tomatoes, or ketchup.
Important: the wrong pan can ruin even the best recipe, so choose one suited to the dish.