Beef and pickled cucumber salad

This recipe was told to me by a work colleague. I share it! you cook beef in a piece, let it cool down and tear it with your hands finely along the fibers. finely chop red onion and salted cucumbers finely chop, cucumbers 4 pieces of meat 1.2 kg. ketchup hines in a jar on top of the oil, closed the lid and shake, mix everything and let it brew, ketchup with butter ready mixture to fill in the salad 40 minutes before serving.

Micah

Recipe author

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Composition / ingredients

Servings:

Beef (boiled lean beef)

1.2

Pickles (strong, large)

Onion (red salad onion)

Ketchup

200

Sunflower oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 12 g

Fats 33 % 8 g

Carbohydrates 17 % 4 g

133 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Boil beef, cool it and divide it into separate fibers with your hands, if you are too lazy, you can cut it into strips
Step 2:
Cut the pickles into strips along the cucumber
Step 3:
Sliced pickles from the cutting board are immediately transferred to a colander or sieve - let the excess brine drain.
Step 4:
Cut the red onion thinly into half rings
Step 5:
Put the beef, cucumbers and onions together and mix
Step 6:
Salad dressing is made from ketchup and sunflower oil. Mix, shake and done.
Step 7:
The salad should be refilled at least 40 minutes before serving.