Salad with beef pickled cucumber

Step-by-step cooking

1. Step 1:

   

   How to make a salad with beef and pickled cucumber? The recipe is very simple. First, prepare the necessary ingredients according to the list. You can take beef on a bone or just the pulp. Keep in mind that during cooking, the meat decreases in volume and loses a little weight, so take beef with a reserve so that it turns out at least 300 g in boiled form.

2. Step 2:

   

   Pre-boil beef in boiling salted water with the addition of bay leaf and allspice peas until tender. Cool the meat and cut into strips. If you cook meat in the evening, it is better to leave it in the broth - so it will retain juiciness. It is very important that the beef is soft. It depends on the selected part of the carcass and the cooking time. If it is possible to cook meat in a pressure cooker, cook in it.

3. Step 3:

   

   Boil the potatoes in the peel until tender, cool and peel. Cut into small cubes.

4. Step 4:

   

   Hard-boil eggs, cool and peel. Cut into the same cubes as the potatoes.

5. Step 5:

   

   Cut the pickles into cubes or, if they are gherkins, like mine, into circles. Pickles can be replaced with pickled cucumbers.

7. Step 6:

   

   Drain the liquid from the canned peas. Dry the peas. It is important that there is no liquid left in the peas from the jar, otherwise the salad will turn out watery.

8. Step 7:

   

   Wash the dill and parsley, dry and chop finely. If desired, you can replace or supplement with other herbs, for example, coriander, green onions, etc.

9. Step 8:

   

   In a bowl, combine boiled beef, potatoes, cucumbers, green peas, eggs and herbs.

10. Step 9:

    

    Season the salad with salt, pepper, mayonnaise and mix. Before serving, put the salad in the refrigerator for 1 hour. Enjoy your meal!