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Beef and pickled cucumber salad

Beef and Dill Pickle Salad

A coworker shared this recipe with me, and now I'm passing it along! You boil the beef in one piece, let it cool, and shred it finely by hand along the grain. Finely slice red onion and finely slice dill pickles — 4 pickles to 1.2 kg of beef. For the dressing, put ketchup in a jar, pour oil on top, close the lid, and shake. Mix everything together and let it sit. Dress the salad with the ketchup-and-oil mixture 40 minutes before serving.

Micah

Recipe author

Composition / ingredients

Servings:

Beef (boiled lean beef)

1.2

Dill pickles (firm, large)

Onion (red salad onion)

Ketchup

200

Sunflower oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 33 % 8 g

Carbohydrates 17 % 4 g

133 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Boil the beef, cool it, and shred it by hand into individual strands; if you'd rather not, you can cut it into thin strips.
Step 2:

Cut the dill pickles into strips lengthwise.
Step 3:

Move the cut pickles straight from the cutting board into a colander or sieve and let the excess brine drain off.
Step 4:

Slice the red onion thinly into half-moons.
Step 5:

Put the beef, pickles, and onion together and mix.
Step 6:

Make the dressing from the ketchup and sunflower oil. Mix, shake, and it's ready.
Step 7:

Dress the salad at least 40 minutes before serving.