Classic chafan salad with beef

Step-by-step cooking

1. Step 1:

   

   How to make a classic chafan salad with beef? Cut the beef into thin strips. You can pre-hold fresh meat in the freezer for half an hour so that it freezes a little and it is easier to cut it.

2. Step 2:

   

   Pour 50 ml of vegetable oil into the pan and warm it well. Put the meat in one layer and fry it until crisp and golden brown for 5-7 minutes on one side and the same amount on the other. The fire is more than average. Salt to taste.

3. Step 3:

   

   Peel the onion and cut it into thin half rings. Transfer it to a small bowl, pour hot water to the edges of the dishes and add vinegar. Leave to marinate for 30 minutes. Thus, the onion will not be bitter.

4. Step 4:

   

   Slice the cabbage as thinly as possible. Peel the beets and carrots and cut them separately on a Korean carrot grater. For the specified weight, I got one medium beetroot, one medium carrot and 1/4 small fork of young cabbage.

5. Step 5:

   

   Potatoes for the specified weight came out three medium tubers. Peel the potatoes, wash them and cut them into thin strips - thinner than French fries. Rinse again with boiling water to wash off the starch, flip into a colander and spread on a cutting board to dry.

7. Step 6:

   

   Heat the refined vegetable oil (100 ml) in a frying pan and cook the potatoes over high heat for no more than 3 minutes - the oil should almost cover the potatoes. At the end of the heat treatment, it should remain light with a barely noticeable golden crust. Put the finished potatoes in a colander or take them out with a slotted spoon to separate them from the oil. The potatoes turn out to be half-cooked.

8. Step 7:

   

   Wash and chop the parsley.

9. Step 8:

   

   Now assemble the salad. Lay out all the ingredients with a slide. Take a large dish, put the meat in the middle, put vegetables around the meat in a circle: beets, cabbage, carrots and potatoes, repeat the sequence and make sure that the beetroot is opposite the beetroot carrot is opposite the carrot, etc. Sprinkle with herbs between the sections. Put the onion on top of the vegetables around the meat. Sprinkle the salad with salt and pepper mixture on top.

10. Step 9:

    

    Serve a mixture of sour cream, mayonnaise and garlic separately to the salad, you can also sprinkle it with chopped dill.