Beef salads - 3 simple and quick recipes

We offer you several simple recipes for Stolichny salad with beef. This salad is one of the dishes without which it is difficult to imagine a holiday table. Although many are accustomed to calling it “Olivier,” the recipes for these two salads are still different. Initially, Olivier was prepared from delicacies such as hazel grouse, crayfish necks, and pickles. Over time, the recipe changed a little; it began to include more common and affordable products, and the name of the salad also changed to “Stolichny”. They began to cook it with beef, chicken or sausage.

“Stolichny” salad with beef

Let's start with the classic version of the recipe. This is the salad that is never enough and you want to eat portion after portion. You will probably never get tired of the taste of this dish.

Cooking time: 30 minutes Number of servings: 5

Ingredients:

• boiled beef, fillet (400 g);
• medium boiled potatoes (5 pcs.);
• boiled chicken egg (5 pcs.);
• pickled cucumber (4 pcs.);
• boiled carrots (2 pcs.);
• canned peas (200-300 g);
• parsley/other fresh herbs (1 bunch);
• mayonnaise (200 g);
• salt, pepper, other spices (to taste).

To make the beef for the salad juicy and tender, it is important to cook the meat correctly. Place beef in boiling water and place over high heat. When the water boils again, reduce the heat and cook until tender. Typically the cooking process takes 30-90 minutes depending on the size of the piece of meat. If desired, you can put an onion, carrot, parsley or celery root in the pan. 10-15 minutes before the end of cooking, add salt, pepper and bay leaf. To check the readiness of the meat, you need to pierce the piece at its widest part with a knife. If the knife is inserted easily enough and clear juice flows out of the meat, it is ready.

Preparation:

1. Cut the meat into cubes.
2. Peel the potatoes and cut into cubes.
3. Peel the eggs and chop into cubes.
4. Drain the marinade from the cucumbers, cut into cubes and squeeze out excess liquid (otherwise the salad will turn out sour).
5. Peel the carrots and cut into cubes.
6. Drain liquid from peas.
7. Wash the parsley and dry with a napkin. Leave a few sprigs to decorate the dish and chop the rest of the greens.
8. Combine all ingredients in a salad bowl. Season with salt, pepper and other spices to taste. Add mayonnaise and mix.
9. When serving, garnish the salad with parsley sprigs.

Secrets of making Stolichny salad:

• cut meat and vegetables into pea-sized cubes. This will allow you to harmoniously reveal the taste of each component;
• Use pickled, not pickled, cucumbers. Always strain off the juice released when cutting - it spoils the taste and texture of the dish;
• cucumbers can be replaced with pickled squash;
• to give the dish a slight spiciness, you can add a handful of capers to the composition (pre-decant the marinade);
• You can add fresh cucumber, apple, green or onion to the salad. These ingredients improve the texture of the dish and add flavor;
• Do not put a lot of potatoes in the salad - this will disrupt the harmony of taste.

We also suggest watching the salad video recipe:

“Stolichny” salad with beef, beans and red onion

A very tasty and nutritious salad that will keep you feeling full for a long time. The dish is rich in both animal and vegetable protein. A dressing of sour cream and garlic gives the salad a pleasant piquancy.

Cooking time: 30 minutes Number of servings: 4-5

Ingredients:

• boiled beef, fillet (300 g);
• boiled red beans (200 g);
• boiled potatoes (3 pcs.);
• boiled chicken egg (3 pcs.);
• boiled carrots (2 pcs.);
• pickled cucumber (4 pcs.);
• red onion (1 pc.);
• garlic (1-2 cloves);
• sour cream/mayonnaise (200 g);
• parsley/dill (1 bunch);
• salt, pepper, other spices (to taste).

Before cooking, it is advisable to soak the beans in cold water for 8-9 hours. This will not only shorten the cooking time, but will allow the product to be better absorbed. When beans are soaked, oligosaccharides, which cause increased gas formation in the intestines, and antinutrients - compounds that interfere with the absorption of nutrients - are partially dissolved. For example, beans contain phytic acid, which interferes with the absorption of iron, calcium, magnesium and zinc.

Preparation:

1. Cut the beef into strips.
2. Peel the potatoes and cut into cubes.
3. Peel the eggs and cut into small cubes.
4. Peel the carrots and grate on a coarse grater.
5. Drain the brine from the cucumbers and cut them into strips (drain off the resulting juice).
6. Peel the onion and cut into thin half rings.
7. Wash the parsley and dry with a napkin. Leave a few branches to decorate the dish, finely chop the rest.
8. Set aside a few spoons of boiled beans to decorate the dish.
9. Make a dressing. Peel the garlic and pass through a press. Combine sour cream, garlic, salt, pepper and other spices to taste in a bowl. Mix.
10. Place all ingredients in a salad bowl, add dressing and mix thoroughly.
11. When serving, garnish the salad with parsley sprigs and beans. When serving in portions, you can decorate the plates with soy sauce (not listed in the ingredients).

“Stolichny” salad with beef, mushrooms and vegetables

If you have long wanted to try something new, this recipe is for you. A very tasty combination of meat, mushrooms, fresh and fried vegetables will not leave anyone indifferent. The original dressing makes the taste and aroma of the dish even more pronounced.

Cooking time: 45 minutes Number of servings: 3-4

Ingredients:

• beef, fillet (200 g);
• fresh/frozen green beans (200 g);
• champignons (200 g);
• cucumber (2 pcs.);
• canned corn (100-200 g);
• Korean carrots (100-200 g);
• parsley/other fresh herbs (1 bunch);
• soy sauce (3 tbsp.);
• rice/apple vinegar (2 tbsp);
• olive oil (30 ml);
• salt, pepper, other spices (to taste).

Preparation:

1. Cut the meat into strips. Fry in oil until half cooked (about 10-15 minutes). Add a little salt, pepper and other spices.
2. Add green beans to the meat. Stir and fry for about 2-3 minutes.
3. Wash the mushrooms, dry with a napkin and cut into small pieces. Add to meat and beans. Continue frying for 15-20 minutes until the mushrooms are ready. Remove from heat and cool.
4. Wash the cucumbers and cut into cubes.
5. Drain liquid from corn.
6. Drain the juice from Korean carrots.
7. Wash the parsley, dry with a napkin and chop.
8. In a bowl, mix olive oil, soy sauce and vinegar. The gas station is ready.
9. Place all ingredients in a salad bowl, add dressing and mix thoroughly. Sprinkle the dish with parsley.

Beef stew with vegetables in a slow cooker

To prepare beef and vegetable stew in a slow cooker, you will need the following ingredients:

• Beef (pulp) – 0.5 kg,
• Zucchini (small) – 1 piece,
• Eggplant (large) – 1 piece,
• Garlic – 2 cloves,
• Potatoes (large) – 4 pieces,
• Bell pepper (colored) – 2 pieces,
• Onion – 1 head,
• Tomatoes (ripe) – 3 pieces,
• Tomato paste – 1 tbsp. spoon,
• Vegetable oil (refined) – 1 – 2 tbsp. spoons,
• Spices and salt to taste.

Cooking beef with vegetables in a slow cooker

We wrote above how to choose meat, so let's start with cooking. The meat must be washed and cut into small pieces.

Then place the meat in the multicooker bowl and pour in the vegetable oil.

Peel the onions and cut into thick rings. We send the onion to the meat and close the lid, simmer the ingredients in the “Baking” mode for 25 minutes.

Cut the peeled potatoes into large cubes and add them to the meat and onions, close the lid and simmer the vegetables and meat in the same mode (Baking) for another 15 minutes.

The remaining vegetables need to be peeled and cut into large pieces; the garlic can be chopped finely or passed through a garlic press. Zucchini and eggplant can be cut into large slices, but it is best that all vegetables are cut equally.

But the tomatoes need to be cut into large slices. Add tomato paste, spices and salt to the total mass, mix everything and simmer for another 15 minutes.

Why do we cook a dish in baking mode? Yes, because in the process of preparing dishes in the baking mode, all the liquid evaporates from them, so you will not get a soup, but a stew. thick and rich.

Well, if you want to get more liquid in your dish, then after adding eggplant, zucchini, bell peppers, garlic and tomatoes, you should turn on the “Stewing” mode, not the “Baking” mode.

To simplify the task, you can use ready-made vegetable mixtures, which are sold in supermarkets in the frozen departments, and many modern housewives have been preparing such mixtures at home for a long time.

And if you don’t have such a miracle machine as a multicooker, then this dish can be prepared on the stove or in the oven. On the stove, it is best to cook beef with vegetables in a cauldron or cauldron.

But for cooking beef and vegetables in the oven, it is best to use clay pots, which will preserve the aroma and taste of your dish.

Only by experimenting will we get new recipes, so cook with your imagination, because beef can go perfectly with simple white cabbage and broccoli. In a word – let’s experiment!

Anyuta and the Recipe Notebook wish you a bon appetit!

• Caprese salad

Caprese is the national dish of Italian cuisine. This is a light appetizer - salad, in a classic recipe.

Read: Mimosa Salad With Pink Salmon And Apple Cheese And Carrots

• Salad with chicken fillet
  Fresh salad with chicken fillet is a good option for any holiday table or a hearty snack.
• Salad in lavash
  A lavash roll stuffed with lettuce is a great option if you need to take something to snack with you.
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  For those who don’t like dry meat salads, but at the same time gobble up crab sticks on both cheeks, eating them canned.
• Olivier salad recipes
  There is probably no single recipe for everyone’s favorite Olivier salad. It is prepared with sausage and fish.

  Getting ready for Easter:

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  On the Easter table during the holidays, you can put not only Easter cakes and cottage cheese for your guests.
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Warm salad “Stolichnomu style” with fried beef and mushrooms

Potatoes, beef and mushrooms are fried to prepare this salad. This gives the dish completely new shades of taste. This rather high-calorie treat will especially appeal to men.

Cooking time: 1 hour Number of servings: 4

Ingredients:

• beef, fillet (300 g);
• potatoes (4 pcs.);
• onion (1 pc.);
• champignons (300 g);
• chicken egg (3 pcs.);
• apple (1 pc.);
• celery root (1 pc.);
• peeled walnuts (50-100 g);
• mayonnaise (200 g);
• vegetable oil (for frying, 200-250 ml);
• salt, pepper, other spices (to taste).

Preparation:

1. Cut the beef into strips and fry in vegetable oil for 20-25 minutes. 5 minutes before cooking, add salt, pepper and other spices to taste.
2. Cut the potatoes into thin strips or chop them using a Korean carrot grater. Fry in plenty of vegetable oil. Add salt.
3. Peel and chop the onion. Fry in vegetable oil until transparent.
4. Wash the mushrooms and dry with a napkin. Add to the onion and cook until the liquid has completely evaporated. Salt, pepper, add other spices one by one and fry until golden brown.
5. Boil the eggs hard (within 7-10 minutes after boiling). Cool. Peel and cut into cubes.
6. Wash and peel the apple. Remove the core and grate.
7. Wash, peel and grate the celery root.
8. Chop the nuts.
9. Place the salad on a plate in layers. The first layer is meat. Grease with mayonnaise.
10. The second is mushrooms with onions.
11. The third one is eggs. Make a mayonnaise grid.
12. The fourth layer is apple.
13. Fifth - celery. Grease with mayonnaise.
14. The sixth layer is potatoes.
15. Seventh – nuts. If desired, sprinkle the salad with freshly ground pepper.

The dish is ready, you can serve it!

Salad with boiled beef and bell pepper

This dish turns out very beautiful and has oriental notes. Let's take a closer look at how to make a salad of boiled beef with bell pepper.

It is necessary to boil one hundred and fifty grams of meat, cool, cut into long cubes and fry until golden brown. At this time, chop the red onion and multi-colored bell pepper into half rings. Let's start laying out the dish. Make a dressing from olive oil (50 g), soy sauce (20 g), a large spoon of mustard and a drop of lemon juice. Place beef on the bottom of the plate and onion on top. Drizzle with a little dressing. Next, distribute the bell peppers and torn bacon slices in a heap. Pour in the remaining dressing, garnish with mint and sprinkle with sesame seeds.

“Stolichnomu” salad with beef and tomato

A tasty and satisfying salad that is ideal for both a festive feast and an everyday meal. Meat and crackers make the dish quite satisfying, and vegetables and herbs make it juicy and fresh.

Cooking time: 10 minutes Number of servings: 2

Ingredients:

• boiled/baked beef, fillet (200 g);
• tomato (200 g);
• carrots (200 g);
• boiled chicken egg (2 pcs.);
• pickled cucumber (100 g);
• garlic (1-2 cloves);
• crackers (50-70 g);
• mayonnaise (to taste);
• parsley/arugula/other fresh herbs (1 bunch);
• olives/olives (for decoration);
• salt, pepper, other spices (to taste).

Preparation:

1. Cut the beef into thin strips.
2. Wash the tomato, cut into small cubes (you can remove the skin if desired), drain the juice.
3. Wash the carrots, peel them, grate them on a fine grater.
4. Peel the eggs and grate them on a coarse grater.
5. Grate the cucumber on a coarse grater or cut into small strips; drain off excess juice.
6. Peel the garlic and pass through a press.
7. Wash the parsley, dry with a napkin and chop.
8. Place beef, tomato, carrots, eggs, cucumber, garlic and croutons in a bowl (set aside some for decoration). Add mayonnaise, salt, pepper and other spices to taste. Mix.
9. Place the salad on serving plates using a kitchen ring, garnish with herbs, olives and croutons.

It is advisable to serve the dish immediately, before the crackers soften. Bon appetit!

Men's salad with boiled meat

Most people associate salads with ease and ease of preparation. However, there are a huge number of hearty meat salads that our men will appreciate. After all, it’s no secret that representatives of the stronger half of humanity love meat very much.

Men's salad with boiled meat is an excellent option for any holiday menu. It is also perfect as an appetizer for any feast attended by men. The basis of this dish is made up of fairly simple and affordable ingredients, and unlike other well-known salads, such as classic Olivier salad with meat or mimosa salad with potatoes, there are no peas or canned fish.

This recipe for a simple salad with boiled meat on February 23rd will surely please your loved ones and friends!

To prepare Men's salad with boiled meat, you will need:

veal or beef – 300g chicken egg – 2 pcs. onions – 2-3 pcs. hard cheese – 200g mayonnaise – 300-500g bay leaf – 2 pcs. black peppercorns – 3-5 pcs. lemon – 1 pc. canned olives – 200g salt and ground black pepper – to taste

How to prepare Men's salad with boiled meat:

1. Boil beef or veal, previously washed in cold running water, until cooked. It is best to boil the meat in one piece. Moreover, when the meat boils, you need to drain the water and rinse it again under cold water. Then put the meat back into the pan, fill it with water and bring to a boil again. After boiling, add salt - 1-2 tsp, black peppercorns and bay leaf. Cook the meat in salted water for about 20-30 minutes. 2. Remove the finished meat from the broth, cool and disassemble it into fibers 1.5-2 cm long. 3. Cut the onion into thin half rings and marinate it in lemon juice or vinegar. To do this, put the prepared onions in a convenient bowl, add salt and pepper, add a pinch of sugar, the juice of one lemon and pour in ¾ cup of water at room temperature. Mix everything thoroughly and leave for 10-15 minutes. After the onions have marinated, drain the solution and rinse the onions in cool water. 4. Grate the eggs on a fine grater (the yolk and white are grated separately), and grate the hard cheese on a coarse grater. 5. Form the salad. Men's salad with boiled meat is usually laid out in layers in a transparent salad bowl or on a large flat dish. The first layer of salad consists of pickled onions, the second of meat fibers, the third is mayonnaise, the fourth layer is grated white and half of grated yolk. Then you need to grease everything with mayonnaise and sprinkle with grated cheese. After the salad is formed, put it in the refrigerator for additional soaking for about an hour.

So the salad is ready, which every man without exception will surely like, especially on his men's holiday.

Enjoy your meal!

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Beef and black rice salad

Black rice is used to prepare the dish, which contains much more nutrients than other types of rice. In addition, thanks to this ingredient the dish looks very original. This salad will attract the attention of guests, and its taste will pleasantly surprise everyone.

Cooking time: 20 minutes Number of servings: 3

Ingredients:

• baked beef, fillet (500 g);
• boiled black rice (200 g);
• cherry tomato (250 g);
• bell pepper (1 pc.);
• red onion (1 pc.);
• olive oil (for dressing, 50-70 ml);
• lemon (for dressing, 0.5 pcs.);
• green onion (1 bunch);
• salt, pepper, other spices (to taste).

To make rice tasty, it must be cooked properly. The cereal should be washed, placed in a deep bowl and filled with plenty of water. Leave for 8-12 hours (optional). Then place the rice in a saucepan with cold salted water in a ratio of 1:2, turn on the heat, wait until the water boils and cook for about 25-35 minutes over low heat until the rice has absorbed all the water. Add 30-50 g butter. Mix.

Preparation:

1. Cut the meat into cubes.
2. Wash the tomatoes and cut into quarters.
3. Wash the pepper, remove the seeds and remove the core. Cut into cubes.
4. Wash, peel and chop the red onion into half rings.
5. Wash the green onions and dry with a napkin. Finely chop half, leave the other half for decoration (cut long feathers into 2-3 parts).
6. Squeeze the juice from half a lemon and mix with olive oil. The gas station is ready.
7. Place rice, tomatoes, peppers, red onion and chopped green onions in a bowl. Season with salt and spices if desired. Pour over some of the dressing and stir. Place pieces of meat on top and decorate the dish with green onions. Drizzle the remaining dressing over the meat. An example of how to decorate a dish can be seen in the photo for the recipe.

Cooking process:

First, we go to the market or store and choose good, fresh meat. Fresh meat at the cut points should not stick to your fingers; it has a beautiful dark red or pink tint if it is veal. When you press your finger on a piece of meat, the dent that forms under your finger should quickly disappear.

There is another sure way to determine the freshness of meat. You need to stick a hot fork or knife into the meat; when pulling it out, the knife should not have an unpleasant odor.

But few people will take this advice; hardly anyone will carry a fork with them to the store or market. Then, when choosing meat, we trust our eyes and nose, sniff and look closely.

Having chosen the right meat, we go to the kitchen, rinse it well under running cold water, then dry it with napkins or a towel.

We cut the prepared meat into medium pieces, then transfer it to the multicooker bowl, which has already been turned on and the “baking” or “frying” program has been selected. Refined vegetable oil was first poured into the bowl.

Peel and wash the carrots, cut into small cubes or three on a medium grater, as you prefer.

Onions need to be peeled and chopped. Cut into half rings of medium thickness or small cubes.

Add the onion to the meat in the multicooker bowl.

Fry the onions and carrots with beef in a multicooker in the “baking” mode for 20 minutes; in the “frying” mode it will take less time.

In this dish, when emptying the freezer, I use frozen zucchini, but if you have a fresh vegetable in the refrigerator, then feel free to use it. Place the frozen zucchini, cut into cubes, into the multicooker bowl and, stirring several times, cook the vegetables and meat for another 10 minutes.

Read: How to Make a Dough Salad Basket

Meanwhile, peel and wash the potatoes and cut them into medium cubes. The bell pepper needs to be washed and the seeds and stem removed.

Chop the bell pepper into large cubes or strips and place all the vegetables with the beef in the multicooker bowl.

Stir and add salt and spices and bay leaf to taste. Cook beef stew with vegetables in a slow cooker in the “Stew” mode for 2 hours. Since I use frozen zucchini, I don't add any water or broth at all.

Frozen vegetables release a lot of liquid during cooking. The dish turns out to be stewed and is prepared further with virtually no participation from you.

If you set a goal to cook roast beef and vegetables in a multicooker, then use the “baking” program for these purposes (I give recommendations for a Panasonic multicooker; other models may have a fairly wide range of programs suitable for temperature conditions). But when “baking” a roast with vegetables, you will have to stir the dish several times and make sure that the bottom does not fry too much.

You may need to add 30-50 ml of water during the process.

When serving, sprinkle the finished dish with chopped fresh herbs.

Eggplant, which has already appeared on our shelves, and tomatoes, which we can buy at any time of the year, will help diversify the previous recipe.

Warm beef and sweet potato salad

This salad requires a minimum of ingredients. The highlight of the recipe is the use of sweet potatoes, which are also called “sweet potatoes.” This exotic ingredient has a pleasant sweetish taste and also contains a large amount of useful substances. The spicy dressing gives the dish a spicy kick.

Cooking time: 50 minutes Number of servings: 3

Ingredients:

• beef, fillet (500 g);
• sweet potato (300 g);
• lettuce/iceberg/other (1 bunch);
• vegetable oil (for frying, 50-100 ml);
• olive oil (for dressing 50-70 ml);
• garlic (1-2 cloves);
• hot chilli pepper (1 pc.);
• capers (1 tsp);
• lemon juice (2-3 tsp);
• Dijon mustard (1 tsp);
• cilantro/parsley (1 bunch);
• salt, pepper, other spices (to taste).

Preparation:

1. Cut the beef into thin pieces. Fry in vegetable oil for about 20 minutes. 5 minutes before readiness, add salt, pepper, and other spices to taste.
2. Peel, wash and cut the sweet potato into slices. Fry in vegetable oil for 20 minutes. If desired, add salt, pepper, and other spices to taste.
3. Wash the lettuce leaves and dry with a napkin. Tear with your hands or coarsely chop with a knife.
4. Make salad dressing. Peel the garlic and pass through a press. Wash the hot pepper, remove seeds and finely chop. Squeeze the capers from the marinade and chop finely. Wash the cilantro, dry with a napkin and chop. Place garlic, hot peppers, capers, cilantro, vinegar, mustard and olive oil in a blender bowl. Beat until smooth.
5. Place beef, sweet potato and lettuce in a salad bowl. Pour over the dressing and toss gently with tongs.

A simple meat salad for every day. Delicious! The ingredients that make up the Stolichny salad are very simple and accessible, they combine perfectly with each other, creating a harmonious taste. This salad is prepared with chicken and other types of meat, and today I offer a recipe with beef. It will be satisfying!

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Beef with pickled cucumbers

For this recipe for a warm salad with beef and vegetables, you will have to boil the meat in salted water, after cutting off all the films, veins and fatty areas. The onions are marinated separately in a small container. For the marinade you need to take 1 tsp. vinegar essence and dilute it with water, add salt and black pepper to taste. After cutting the onion into rings or half rings, add everything to the marinade and set aside for a while. It can only be used after half an hour.

Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 2 hours 45 minutes

cooking method

1. Boil the beef until fully cooked. 2. Boil potatoes, carrots, eggs. 3. Peel the vegetables and eggs, cut everything into small cubes. 4. Let the beef cool and also cut into cubes (in proportion to the other ingredients). 5. Cut the pickled cucumbers into cubes. 6. The onion needs to be chopped as finely as possible. 7. Mix all the ingredients in a large bowl, season with mayonnaise, salt and pepper to taste. 8. Cool for an hour in the refrigerator.

The classic capital salad recipe with pork or sausage always reminds everyone of the familiar Olivier salad. The snacks are similar in composition and taste. But Stolichny's salad with beef is a slightly different dish. In general, instead of a thousand words, you just have to try the treat and be surprised by the new, unusual taste.

Recipe for salad with beef and vegetables. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “salad with beef and vegetables.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of a salad with beef and vegetables is 92.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Capital salad classic recipe with beef and chicken

The dish from the capital will be especially rich in protein and therefore much more satisfying than you thought. After all, it contains two types of meat.

For a capital salad with meat you need:

• 250 grams of beef tenderloin;
• 250 grams of chicken fillet;
• 150 grams of canned peas;
• 4 medium potatoes;
• 3 medium pickled cucumbers;
• 200 ml mayonnaise.

Capital salad with beef classic recipe:

1. Boil the beef separately from the chicken. To begin, wash both types of meat and cut off the veins and films. Next, pour cold water into separate saucepans. Lower the meat and put it on the stove.
2. You can add spices to the water to taste or standard black peppercorns, bay leaves, throw a little allspice into both saucepans.
3. During cooking, be sure to remove the foam that beef and chicken secretes from the surface of the water. This is a coagulated protein.
4. Drain the water from the cooked meat and cool.
5. The ingredients that have cooled down need to be chopped. You can tear it into fibers, or you can cut it into cubes. The second option will look better.
6. Open the can of canned peas and drain the liquid.
7. Wash the potatoes and boil until fully cooked.
8. After half an hour, drain the boiling water and cool the tubers, cut into cubes.
9. Cut the cucumbers into pieces.
10. Combine beef and chicken, potatoes, cucumbers and green peas in one bowl. Season with pepper and salt, season with mayonnaise.
11. Mix the ingredients well. The salad can be served immediately or soaked a little.

Beef with cherry tomatoes

For such a warm salad with beef and vegetables, the ingredients are as follows:

• 500 grams of beef tenderloin;
• several fresh cucumbers;
• a dozen small cherry tomatoes, you can use half red, half yellow, then the dish will look brighter;
• two red onions (they are not as hot as white ones);
• half a lemon or lime;
• greens - cilantro and basil (those who love arugula can add their favorite herbs);
• 2 tsp. Dijon mustard;
• salt, black pepper to taste.

Capital salad recipe with beef

This recipe contains pineapple chunks. It won't be that spicy, but it will definitely be special. Also cheese, garlic and delicious homemade mayonnaise.

For the capital salad with meat you need:

• 200 grams of beef;
• 150 grams of pineapple fillet;
• 3 chicken eggs;
• 100 grams of cheese;
• 2 cloves of garlic.

For mayonnaise

• 1 egg (for mayonnaise);
• 5 grams of dry ground mustard;
• 150 ml sunflower oil;
• 50 ml olive oil;
• 1 lemon;
• 1 gram of cayenne pepper, if you like it spicy;
• 10 grams of granulated sugar;
• 5 grams of salt.

Capital salad with beef recipe:

1. Wash the beef, trim off the membranes, and boil until fully cooked. You can add spices like bay leaves and peppercorns to the water.
2. After half an hour, drain the water and cool the meat, cut into cubes.
3. Boil the eggs until the yolk is firm. Then drain the water and pour ice water into the container.
4. After ten minutes, the cooled eggs can be peeled and then cut into cubes.
5. Cut the cheese into cubes.
6. Open the can of pineapples and drain the juice (you can drink it later, it is very tasty and sweet). Grind the fruits.
7. Peel the garlic and put the cloves through a press.
8. In a salad bowl, combine meat, eggs, cheese, pineapple and garlic. Season with salt and pepper.
9. For mayonnaise, place all ingredients except sunflower oil in a blender bowl. Beat them with an immersion blender until smooth.
10. Carefully, slowly, pour in the oil in a thin ribbon and beat without stopping.
11. Season the salad ingredients with prepared mayonnaise.

Classic capital salad with meat

This salad turned out to be the freshest of the five, as it contains juicy pomegranate seeds and fresh cucumbers.

Grocery list:

• 400 grams of boiled beef;
• 5 fresh cucumbers;
• 10 boiled chicken eggs;
• 5 boiled potato tubers;
• 250-280 ml mayonnaise;
• 100 grams of pomegranate seeds.

Recipe for Stolichnaya salad with beef:

1. After cooking, cool the beef and cut into small cubes.
2. Wash the cucumbers, peel and cut into pieces.
3. Peel the eggs and cut into cubes.
4. Also peel the potatoes and chop them into cubes.
5. In a bowl, combine all the above ingredients and pomegranate, season them with pepper and salt and mix.
6. Season the ingredients with mayonnaise and serve.

Capital salad with beef

This salad will be slightly sweet due to the presence of orange root vegetables. Do you know what carrots do to beef? This is a crazy pairing of two amazing flavors. When they are together, the dish must be tasted and enjoyed.

Grocery list:

• 500 grams of boiled beef;
• 350 grams of boiled potatoes;
• 5 boiled chicken eggs;
• 150 grams of canned peas;
• 200 grams of boiled carrots;
• 6 pickled cucumbers;
• 250 ml mayonnaise.

Classic capital salad recipe:

1. After cooking, chop the cooled meat into cubes.
2. Cut carrots, potatoes and eggs into cubes of the same size.
3. Remove the cucumbers from the “butts” and cut into cubes.
4. Open the can of canned peas and drain the liquid.
5. Combine all ingredients and season with pepper and salt.
6. Season the finished dish with mayonnaise and serve.

Capital salad with meat recipe

A very tasty and satisfying dish will please all your guests, and especially men who love rich, meaty snacks.

Grocery list:

• 8 potato tubers;
• 600 grams of beef;
• 5 chicken eggs;
• 350 grams of pickled cucumbers;
• 1 can of green peas;
• 1 greenery;
• 100 ml sour cream;
• 100 ml mayonnaise.

How to make capital salad:

1. Boil the potatoes until tender. To do this, first wash the tubers, then put them in cold water and put them on the stove.
2. Cook the potatoes until fully cooked for about thirty minutes. After half an hour, drain the boiling water and cool the tubers.
3. Chop the root vegetables into cubes.
4. Boil the beef as well. First, wash and clean the meat - cut off the veins and films. Wash again.
5. Next, pour cold water into the saucepan. Place the tenderloin and place it on the stove.
6. Drain the water from the cooked meat and cool.
7. The cooled beef needs to be chopped. You can tear it into fibers, or you can cut it into cubes.
8. Boil the eggs until fully cooked. To do this, put them in a saucepan with water and put them on the stove. From the moment the water boils, cook for about fifteen minutes.
9. Drain the finished eggs and add ice water.
10. After about ten minutes, the cooled eggs can be peeled.
11. Chop the peeled eggs into cubes.
12. Also cut the cucumbers into cubes.
13. Wash and dry the greens. Finely chop with a sharp knife or kitchen hatchet.
14. Drain excess juice from peas.
15. Combine all ingredients and season with a mixture of mayonnaise and sour cream.

Capital salad can be completely different. A dish may have different fillings and, accordingly, a different taste. Try new snacks, don't limit yourself to the proven ones. Believe me, your list of favorite treats will only grow!