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Gluttony salad with Korean carrots and mushrooms and beef

Obzhorka Salad with Beef, Korean Carrot, and Mushrooms

Try an unusual take on this well-known appetizer! These days there are countless versions of Obzhorka salad with mushrooms—made with meat, chicken, liver, potatoes, and so on. This version transforms the flavor with beef, Korean-style carrot, and button mushrooms.

Nika

Recipe author

Gluttony salad with Korean carrots and mushrooms and beef

Composition / ingredients

Servings:

Beef

300

Korean-style carrot

200

Onion

Button mushrooms

400

Dill pickles

Mayonnaise

Ground black pepper

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 47 % 9 g

Carbohydrates 16 % 3 g

123 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Obzhorka salad with beef, Korean carrot, and mushrooms? Gather all your ingredients. Use lean beef with no gristle or fat, a medium onion and medium pickles, and fresh button mushrooms. If you leave out the pickles, use pickled mushrooms instead of fresh ones—they'll give the salad a brighter flavor.
Step 2:

Boil the lean beef ahead of time in lightly salted water. If you like, you can add spices to the water—bay leaf and black or allspice peppercorns, for example.
Step 3:

Let the meat cool completely in the water. Transfer the cooled boiled beef to a board and cut it along and across the grain into strips about 1 inch (2–2.5 cm) long.
Step 4:

Peel the onion, rinse it under running water, and cut it into thin half-moons. Rinse the mushrooms under running water to remove any sand and grit; if you like, peel off the little "veil" under the cap for a neater look, then slice.
Step 5:

Pour the vegetable oil into a skillet and let it heat up, then sauté the onion half-moons until soft, about 5 minutes. Add the sliced mushrooms and cook until all the moisture has evaporated. Season the vegetables with salt and pepper to taste and cook a little longer, then let them cool. There's no need to brown the mushrooms hard.
Step 6:

Put the pickles on a board and cut them into strips. Drain off the juice that collects on the board—you don't want extra liquid in the salad.
Step 7:

Put all the prepared ingredients (the beef strips, the sautéed mushrooms and onion, and the pickle strips) in a bowl, and add the Korean-style carrot. Dress with mayonnaise and toss. Add salt to taste if needed.

Sauté the mushrooms and onion over medium heat in just a little oil—that way less oil ends up in the salad and it's less greasy. And any oil that does get in will be soaked up by the pieces of boiled beef.
Buy fresh, medium-sized mushrooms that are snow-white with no spots, damage, or smell of rot. They shouldn't feel slippery. Rinse them well under warm or cold running water to remove any grit, and trim away any bad spots. Tiny mushrooms under an inch (2 cm) don't need peeling—just rinse them well. Larger ones are best peeled of their thin skin.
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.