Prague salad with meat and vegetables
4 servings
30 minutes
Prague salad with meat and vegetables is an exquisite dish of European cuisine that combines the rich flavors of beef and the freshness of vegetables. Its roots trace back to Bohemian gastronomy, where the harmony of meat and vegetables has always been a key feature. Beef infused with the warmth of roasting gains depth of flavor, while tender vegetables—onion, carrot, bell pepper, and tomatoes—add brightness and freshness. Ground spices subtly highlight the richness of the ingredients, and the final touch—a sauce at the center of the dish—provides a complete taste. This salad is perfect for cozy home meals as well as festive receptions, delighting with its elegant appearance and balanced flavor.
1
Pass the beef (pre-cooked until done) through a meat grinder. Slightly fry in a small amount of vegetable oil.
- Beef: 300 g
2
Chop the onion very finely, steam with boiling water. Mix with salt and pepper.
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Chop the carrot very thin. Mix with sugar.
- Carrot: 1 piece
- Sugar: 0.5 teaspoon
4
Cut the bell pepper into thin strips.
- Bell pepper: 1 piece
5
Cut the tomato into thin strips.
- Tomatoes: 2 pieces
6
On a large plate, place a handful of meat, next to it a handful of onion (the handfuls should be arranged in a circle, leaving space in the center), next to it a handful of carrot, next to it a handful of pepper, and next to it a handful of tomato. In the center, add sauce to taste (white or tomato).
- Beef: 300 g
- Onion: 1 piece
- Carrot: 1 piece
- Bell pepper: 1 piece
- Tomatoes: 2 pieces
