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Festive table
Salad with beef and mushrooms

Beef and Mushroom Salad

Hearty, original, juicy, delicious! This beef and mushroom salad is a simple but impressive dish that's also easy to make. It suits any occasion—everyday or festive—and it's filling enough to stand in for a whole meal, since it has both meat and vegetables.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

300

Canned mushrooms

150

Dill pickles

100

Bell pepper

Bay leaf

Allspice

Salt

Mayonnaise

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 11 g

Fats 38 % 8 g

Carbohydrates 10 % 2 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make beef and mushroom salad? Gather your ingredients. Boil the beef ahead of time and let it cool completely. Drain the mushrooms and tip them into a sieve. You can use fresh mushrooms instead of canned—just sauté them first. Wash and dry the pepper.
Step 2:

How do you cook the beef? Pour 2.5 quarts (2.5 liters) of clean cold water into a pot, add the beef, bay leaves, allspice, and salt. Set it over low heat. Once it boils, skim off the foam. Cook the meat until tender—anywhere from 40 minutes to 1 1/2 hours, depending on the size and quality of the cut.
Step 3:

Take the meat out of the broth and let it cool (save the broth for other dishes). Cut it into sticks.
Step 4:

For the dressing, press the garlic and mix it with the mayonnaise.
Step 5:

Cut the bell pepper into strips.
Step 6:

Cut the pickles into strips as well.
Step 7:

Combine the beef, mushrooms, pickles, and bell pepper in a salad bowl. Dress with the mayonnaise.
Step 8:

Toss and serve. Enjoy!

The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
It's best to make the mayonnaise yourself—it'll taste better and be healthier. (Look for homemade mayonnaise recipes.) You don't have to use mayonnaise as the dressing either; sour cream or plain yogurt work too. Use them on their own or mixed with mayonnaise in any ratio you like—this lightens up the dish.
Keep in mind that stores often keep canned mushrooms at the wrong temperature (above 77°F / 25°C, especially in summer). This can let bacteria grow that cause serious food poisoning and botulism. Signs of improper storage include a bulging can, cloudy brine, air bubbles rising from the bottom of the jar, mold, and an off smell. If you notice even one of these, it's best not to use the mushrooms at all. If you're confident the canned mushrooms were stored properly, you can use them without sautéing. If there don't seem to be any warning signs but you're still unsure, it's safer to sauté the mushrooms in vegetable oil until golden.