Meat salad
6 servings
60 minutes
Meat salad is a hearty dish of European cuisine that harmoniously combines the textures and aromas of ingredients. Tender beef, fried to a golden crust, is complemented by slightly crispy potatoes, giving the salad a unique character. Garlic adds spicy notes while sautéed onions provide mild sweetness. Pickles add refreshing acidity and canned peas contribute light sweetness. Historically, meat salads emerged as a way to combine simple yet nutritious foods into one dish suitable for both everyday meals and festive tables. It can be served as a standalone dish or as a side dish. With its balanced flavor and appetizing appearance, this salad will be a wonderful addition to any feast.
1
Cut the frozen meat into strips. Then fry until cooked. Add salt to taste.
- Lean beef: 800 g
- Ground black pepper: 0.5 teaspoon
2
Grate the peeled potatoes on a grater for Korean carrots to make thin strips. Rinse 3-4 times to remove starch. Pour the potatoes into boiling water, bring to a boil, and cook for 2-3 minutes on high heat. Then, rinse in a colander under cold water. (The potatoes will be slightly undercooked) Mix the meat with the potatoes. Add ground pepper.
- Potato: 700 g
- Lean beef: 800 g
- Ground black pepper: 0.5 teaspoon
3
Crush or finely chop the garlic and add it to the main dish.
- Garlic: 3 cloves
4
Sauté the onion until golden, then add it to the salad with oil.
- Onion: 0.5 head
5
Grate cucumbers on a Korean grater and mix with peas in a salad.
- Barrel-fermented cucumbers: 5 piece
- Canned green peas: 250 g
