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Classic chafan salad with beef

Classic Chafan Salad with Beef

A colorful salad with a striking presentation. Loaded with vegetables, it's hearty, appetizing, and wholesome enough to stand in as a main course.

sharlis

Recipe author

Composition / ingredients

Servings:

Beef

300

Beet

150

Carrot

150

Onion

100

Cabbage

150

Potatoes

250

Parsley

Ground pepper blend

Salt

Vinegar

Vegetable oil

150

Mayonnaise

100

Sour cream

100

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 6 g

Fats 57 % 17 g

Carbohydrates 23 % 7 g

202 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 40 min

Step 1:

How do you make a classic chafan salad with beef? Cut the beef into thin strips. Chilling the fresh meat in the freezer for about half an hour firms it up and makes it easier to slice.
Step 2:

Pour about 3 1/2 tablespoons (50 ml) of oil into a skillet and heat it well. Lay the beef in a single layer and fry it until crisp and golden, 5–7 minutes per side, over medium-high heat. Salt to taste.
Step 3:

Peel the onion and slice it into thin half-moons. Put it in a small bowl, cover it with hot water, and add the vinegar. Let it marinate for 30 minutes — this takes away the raw bite.
Step 4:

Shred the cabbage as thinly as possible. Peel the beet and carrot and shred them separately on a julienne (Korean-carrot) grater. For the weights given, I used one medium beet, one medium carrot, and a quarter of a small head of young cabbage.
Step 5:

The potatoes came to three medium ones for the weight given. Peel and wash them and cut them into fine matchsticks — thinner than French fries. Rinse them again with boiling water to wash off the starch, drain in a colander, and spread them on a cutting board to dry.
Step 6:

Heat the refined vegetable oil (about 2/3 cup / 100 ml) in a skillet and cook the potatoes over high heat for no more than 3 minutes — the oil should almost cover them. They should stay light with just a hint of golden color. Drain them in a colander or lift them out with a slotted spoon to separate them from the oil. They'll be half-cooked.
Step 7:

Wash and chop the parsley.
Step 8:

Now assemble the salad, arranging everything in mounds. On a large platter, pile the beef in the center and arrange the vegetables around it in a ring — beet, cabbage, carrot, and potato — repeating the sequence so that each vegetable sits across from its match (beet opposite beet, carrot opposite carrot, and so on). Sprinkle herbs between the sections. Scatter the marinated onion over the vegetables around the meat, then season the whole salad with salt and the pepper blend.
Step 9:

Serve a dressing of sour cream, mayonnaise, and garlic on the side, sprinkled with chopped dill if you like.

It doesn't get any tastier than this!
Homemade mayonnaise is worth the effort — it tastes better and is better for you. You can also use sour cream or plain yogurt instead of (or blended with) mayo in any ratio you like, which cuts the calories.
Every cooking oil is only healthy up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying, and don't let it overheat.
Unless a recipe says otherwise, vinegar here means a 9% (distilled white) vinegar.