Beef Salad II

Beef Salad II Recipe with Potatoes, Carrots, and Pickles

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Beef Salad II is a delightful and hearty dish that combines the richness of beef with the freshness of various vegetables, all brought together with a homemade mayonnaise dressing. This recipe is perfect for those who appreciate a meal that is both nutritious and satisfying. The combination of ingredients not only offers a burst of flavors but also provides a beautiful array of colors that make this dish as appealing to the eye as it is to the palate.

History

The origins of Beef Salad can be traced back to European cuisine, where it has been a staple in households for generations. Originally designed as a way to utilize leftover beef and vegetables, it has evolved into a beloved dish in its own right. Over time, various regions have adapted the recipe to include local ingredients and flavors, resulting in a wide array of variations. This version of Beef Salad, with its emphasis on root vegetables and a rich mayo dressing, is a nod to the traditional recipes that have been passed down through families.

Ingredients

4 – 5 potatoes
1 carrot
1 parsley root
1 parsnip (optional)
1 large celery root
a handful of green peas
2 pickles
0.5 lb / 250 g poultry breast or beef sirloin
salt

Mayo

1 hard-boiled yolk
3 raw yolks
0.5 lb / 250 g oil
1 tbsp mustard
1 tbsp lemon juice

How to prepare

To make the best beef salad, start by boiling the vegetables with the meat to make a soup.
Cube the potatoes and all other vegetables.
Do the same with the meat and pickles.
Place all the ingredients in a bowl, add the peas and salt, and let it rest while you prepare the mayo.
Sieve a hard-boiled egg and place it in a separate bowl.
Add a little oil to the egg and mix it with a spoon.
Then add a raw yolk and gradually pour in more oil, stirring continuously in the same direction.
Continue this process with the remaining raw yolks and oil until all are used up.
Next, add mustard gradually while stirring continuously, followed by the lemon juice.
Add 0.75 of the mayo to the meat and vegetable mixture, and mix well.
Taste and add salt if needed.
Arrange the salad on a serving platter.
Smooth the surface with a knife and then cover it with the remaining mayo.
Garnish with a few slices of hard-boiled egg white, pickled red peppers, parsley, or any other desired toppings.
Feel free to shape the salad into flowers or other designs for presentation.

Variations

For a lighter version, you can substitute half of the mayo with Greek yogurt. Adding different vegetables, such as sweet potatoes or beets, can offer new flavors and textures. For a spicier kick, a dash of paprika or a few drops of hot sauce can be mixed into the mayo.

Cooking Tips & Tricks

To ensure the beef is tender and flavorful, it's important to boil it slowly and gently. Adding a pinch of salt to the boiling water can enhance the meat's flavor. When preparing the vegetables, aim for uniform cubes to ensure they cook evenly and present well in the final dish. For the mayo, patience is key. Add the oil slowly and stir consistently to achieve the perfect emulsion. If the mayo appears too thick, a teaspoon of warm water can be added to adjust the consistency.

Serving Suggestions

Beef Salad II can be served as a main dish, accompanied by a light soup or a slice of crusty bread. It's also perfect for picnics and potlucks, as it can be made ahead and served cold or at room temperature.

Cooking Techniques

Boiling is the primary cooking technique used in this recipe, both for the beef and the vegetables. The key to a smooth and creamy mayo is the emulsification process, which requires careful and consistent stirring.

Ingredient Substitutions

For those who prefer not to use beef, cooked chicken or turkey can be a suitable substitute. Olive oil can be used in place of regular oil for a healthier mayo option. For a vegan version, plant-based mayo and a meat substitute like tofu can be used.

Make Ahead Tips

This salad can be prepared a day in advance, allowing the flavors to meld together in the refrigerator. It's best to add the final layer of mayo and garnishes just before serving to ensure the presentation is fresh.

Presentation Ideas

Serving the salad on a platter and garnishing with egg whites, pickled red peppers, and fresh parsley can create an eye-catching presentation. For special occasions, the salad can be molded into shapes or designs using a ring mold or by hand.

Pairing Recommendations

A light, crisp white wine or a refreshing beer can complement the richness of the salad. For a non-alcoholic option, a sparkling water with a squeeze of lemon pairs nicely.

Storage and Reheating Instructions

Beef Salad II should be stored in an airtight container in the refrigerator and consumed within 2-3 days. It is not recommended to freeze the salad, as the texture of the vegetables and mayo may be adversely affected. This dish is best enjoyed cold or at room temperature, so reheating is not necessary.

Nutrition Information

Calories per serving

A serving of Beef Salad II contains approximately 300-400 calories, making it a hearty yet balanced option for a meal. The exact calorie count can vary depending on the specific ingredients used and portion sizes.

Carbohydrates

This Beef Salad is relatively low in carbohydrates, with the primary sources being the potatoes and root vegetables. A serving of this dish contains approximately 20-30 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come mainly from the oil used in the mayo and the natural fats in the beef. A serving contains about 15-20 grams of fat, with a balance of monounsaturated and polyunsaturated fats. Using a high-quality oil can enhance the nutritional profile of the dish.

Proteins

Beef Salad II is an excellent source of high-quality protein, thanks to the beef sirloin. Each serving provides approximately 25-30 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly from the variety of vegetables used. It provides a good source of Vitamin A, Vitamin C, potassium, and iron. These nutrients support overall health, including immune function and energy levels.

Alergens

The primary allergens in this recipe are eggs and mustard. Those with sensitivities to these ingredients should exercise caution. The recipe is gluten-free and dairy-free, making it suitable for those with gluten intolerance or lactose intolerance.

Summary

Overall, Beef Salad II is a nutritious and balanced dish that provides a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a wholesome choice for a meal that satisfies both taste and nutritional needs.

Summary

Beef Salad II is a versatile and satisfying dish that combines tender beef, fresh vegetables, and a creamy homemade mayo. It's a nutritious option that can be adapted to suit various dietary needs and preferences. Whether served at a family dinner, a picnic, or a festive gathering, it's sure to be a crowd-pleaser.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Beef Salad II. It was a hot summer day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the yellowing pages, my eyes landed on a faded, handwritten recipe titled "Beef Salad II." Intrigued, I decided to give it a try.

The recipe called for simple ingredients - thinly sliced beef, mixed greens, cherry tomatoes, and a tangy vinaigrette dressing. It seemed like a refreshing and light dish, perfect for the sweltering weather. I had never made a beef salad before, but I was eager to learn and expand my culinary repertoire.

I set out to gather all the ingredients, making a trip to the local farmer's market to pick up the freshest produce. I selected a beautiful cut of beef from the butcher, marinating it in a flavorful blend of herbs and spices before searing it to perfection. As the meat sizzled in the pan, the mouth-watering aroma filled my kitchen, making my stomach growl in anticipation.

Once the beef was cooked to a juicy medium-rare, I let it cool before thinly slicing it against the grain. I arranged the tender slices on a bed of crisp mixed greens, adding vibrant cherry tomatoes for a pop of color. The final touch was the homemade vinaigrette dressing, a zesty blend of olive oil, red wine vinegar, Dijon mustard, and fresh herbs.

As I drizzled the dressing over the salad, I couldn't help but marvel at how the simple combination of flavors and textures came together to create a dish that was both elegant and satisfying. The tangy vinaigrette complemented the rich beef, while the crisp greens and juicy tomatoes added a refreshing contrast.

I plated the Beef Salad II and took a hesitant bite, unsure of what to expect. To my delight, the flavors exploded in my mouth, each bite a symphony of tastes and textures. The tender beef melted in my mouth, while the fresh greens and tomatoes provided a burst of freshness. The tangy vinaigrette tied everything together, leaving a lingering zing on my taste buds.

I couldn't believe how delicious the Beef Salad II turned out to be. It was a dish that was both simple and sophisticated, a testament to the power of good ingredients and thoughtful preparation. I made a mental note to add this recipe to my collection, knowing that it would become a staple in my culinary repertoire.

As I savored the last bite of Beef Salad II, I couldn't help but feel grateful for the wealth of recipes that had been passed down to me over the years. Each dish held a story, a memory, a connection to the past that made cooking all the more meaningful. I knew that I would continue to experiment and learn, adding new recipes to my repertoire and sharing them with loved ones.

And so, I sat back in my kitchen, content and satisfied, knowing that I had stumbled upon a hidden gem in the form of Beef Salad II. It was a dish that had sparked my curiosity and rewarded my adventurous spirit, a dish that would forever hold a special place in my heart and on my table.