Salad with beef and mushrooms

Hearty, original, juicy, delicious! Salad with beef and mushrooms is a recipe for a simple but spectacular dish, which is also easy to cook. Salad is suitable for any feast — both everyday and festive. It can replace a meal because it contains meat and vegetables.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

300

Canned champignons

150

Pickled cucumbers

100

Bell pepper

Bay leaf

Allspice

Salt

to taste

For refueling:

Mayonnaise

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 11 g

Fats 38 % 8 g

Carbohydrates 10 % 2 g

122 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make a salad with beef and mushrooms? Prepare the ingredients. Boil the meat in advance and cool completely. Drain the liquid from the mushrooms, discard the mushrooms themselves on a sieve. You can also take fresh mushrooms instead of canned ones, they will need to be pre-fried. Wash the pepper, dry it.
Step 2:
How to cook beef? Pour 2.5 liters of clean cold water into a saucepan, put the beef, add bay leaves, allspice and salt. Put it to cook on a small fire. After boiling, remove the foam. Boil the meat until tender, from 40 minutes to 1.5 hours, depending on the size and quality of the piece.
Step 3:
Remove the meat from the broth and cool it (you can use the broth to cook other dishes). Cut into cubes.
Step 4:
For dressing, pass the garlic through a press and mix with mayonnaise.
Step 5:
Cut the bell pepper into strips.
Step 6:
Also cut cucumbers into strips.
Step 7:
Put beef, mushrooms, cucumbers, bell pepper in a salad bowl. Season the salad with mayonnaise.
Step 8:
Mix and serve. Enjoy your meal!

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Note that canned mushrooms are often stored in stores with a violation of the temperature regime (above 25 degrees, especially in summer). This can lead to the development of bacteria that cause severe poisoning and botulism.
Signs of improper storage are: a swollen jar, cloudy marinade, air bubbles rising from the bottom of the jar, the presence of mold and an unpleasant smell. If at least one of the listed signs is detected, it is better not to use such mushrooms at all. If you are sure that the canned mushrooms were stored correctly, then you can use them without frying. In the case when there seem to be no signs, but you doubt it, it is better to fry the mushrooms in vegetable oil until golden brown.