Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Beef meat is used by chefs from different countries, with the exception of those where its consumption is prohibited. Dishes with this product turn out to be very tasty and satisfying, but they are not prepared very often, which is due to the length of time the beef is cooked. However, beef salads are worth your time.

How to make beef salad

The dish will only turn out tasty if you cook the meat correctly. The duration of its heat treatment will depend on the part of the carcass and the age of the animal. Thus, the flesh of a young calf has a more delicate structure and cooks very quickly - half an hour is enough for this. Cooking meat from a mature cow or offal will take significantly longer (approximately 1-2 hours).

Cow meat goes well with most foods: the heart is in perfect harmony with cheese and eggs, the tenderloin should be combined with fresh vegetables and mushrooms, and the delicious liver with sour cream and onions will not leave anyone indifferent. If you wish, you can make a simple, light salad using just two or three ingredients, or create a multi-layered culinary masterpiece.

Beef salad recipes

Beef meat can serve not only as the main component of a hot dish, but also as an integral part of a delicious salad. It will be a hearty, savory addition to the holiday table or will serve as a light dinner. Recipes for salads with beef are varied: from a hearty dish with different types of meat to a dietary set of low-calorie foods. Below are different options for preparing snacks with photos.

The dish received this name due to its very satisfying, nutritious composition, which is especially valued as food by men. The main component of the snack is meat, which is complemented with pickled onions and hard cheese. Such a simple combination of components nevertheless gives an interesting taste. Below we describe in detail and with photos how to prepare a men's salad with beef.

Ingredients:

• mayonnaise;
• eggs – 5 pcs.;
• Russian cheese – 150 g;
• small bulb;
• vinegar - 4 tbsp. l.;
• beef tenderloin – 0.3 kg.

Cooking method:

1. Remove the film from the meat, boil it in salted water. When the product is ready, cool it, cut it or tear it into small pieces with your fingers.
2. The onion should be cut into half rings, placed in a deep plate and poured with vinegar diluted with 2 tbsp. l. water. After 15 minutes, drain the liquid.
3. Boil the eggs, cool, and peel them. Grate the component.
4. The cheese also needs to be grated coarsely.
5. Place the pickled onion on a flat dish, moistening it with mayonnaise.
6. Place the meat pieces on top of the onion, again layering the salad with mayonnaise.
7. Next, eggs are placed, seasoned with salt/pepper, mayonnaise and sprinkled with cheese shavings.
8. Place the appetizer in the cold for 3 hours so that the food is soaked in the sauce. Afterwards, you can treat your family to a delicious dinner.

With cucumbers

Thanks to the meat component, this dish can serve not only as an appetizer, but also as a main dish. To make a low-calorie salad, you should choose lean parts of the cow. This type of meat goes well with any vegetables, beans, cheese, mushrooms, but the freshest taste is in a salad made from beef and cucumbers. If desired, you can replace the tenderloin with beef tongue - this will allow you to save a little on groceries.

Ingredients:

• soy sauce – 1 tbsp. l.;
• sesame oil;
• medium sized onion;
• beef – 0.2 kg;
• sugar – 1 tsp;
• fresh cucumbers – 0.2 kg;
• garlic cloves – 3 pcs.;
• mustard – 1 tsp;
• balsamic vinegar – 1 tsp;
• vegetable oil.

How to cook:

1. Cook the meat.
2. Chop the onion into half rings, fry in oil until the component acquires a golden color.
3. Press the garlic cloves through a press.
4. Finely chop the cooled beef tenderloin/tongue, mix with garlic gruel, fried onions, soy sauce and sesame oil.
5. Fresh cucumbers should be cut into strips and placed in salt water for 3 minutes.
6. Add the vegetable to the rest of the ingredients, sprinkle the snack with sugar, add mustard and vinegar.

With marinated beef

The recipe for this salad will definitely be appreciated by everyone who loves warm and meaty salads. The combination of beans with beef marinated in soy and pomegranate sauces gives an incomparable spicy taste. Sour cream as a dressing makes the appetizer more tender, softening the bright aromas of seasonings. Below is a recipe for making a delicious warm salad with marinated beef.

Ingredients:

• some pistachios;
• brown sugar – 1 tbsp. l.;
• green beans – 0.3 kg;
• soy sauce, pomegranate sauce - 1 tbsp. l.;
• cow tenderloin – 0.25 kg;
• arugula;
• cherry tomatoes – 8 pcs.;
• olive oil;
• lentils – 50 g.

How to cook:

1. Frozen beef is easier to cut, so you should put it in the freezer first.
2. Mix pomegranate and soy sauces in one container (the former can be replaced with balsamic vinegar). Add sugar.
3. Cut the tenderloin into very thin slices, place in the marinade, leaving for half an hour.
4. Boil green beans and lentils in salted water.
5. Fry the meat in a frying pan on both sides (this will take up to 10 minutes).
6. Place chopped arugula on a dish, place the bean mixture, meat slices, pistachios, halved cherry tomatoes on top of it.
7. Pour low-fat sour cream over the salad and serve warm.

With pepper

Asian salad is prepared from available products, but it turns out very tasty and unusual. An important step in preparation is marinating the meat, thanks to which the appetizer acquires an oriental taste. The thinner you can cut the product, the faster it will be soaked in the sauce.

Ingredients:

• cow tenderloin – 300 g;
• red bell pepper – 1 pc.;
• fresh cucumbers – 2 pcs.;
• Chinese cabbage – ½ piece;
• sunflower oil;
• sesame;
• dry chili pepper;
• soy sauce;
• garlic cloves – 3 pcs.;
• ginger root;
• honey – 1 tsp;
• lemon juice from ¼ fruit.

Cooking method:

1. 3-4 hours before preparing the appetizer, the meat should be cut very thinly and marinated by mixing crushed garlic, soy sauce, lemon juice, honey, and ginger slices.
2. Tear the cabbage leaves, cut the cucumbers into strips, place the ingredients in a salad bowl.
3. Add here thinly sliced ​​bell pepper and very finely chopped chili (you must first remove the seeds from the fruit).
4. Fry the sesame seeds in a dry frying pan for 2 minutes, pour the grains into a separate plate.
5. Remove the ginger pieces from the meat, place the product in a frying pan and fry on all sides for 10 minutes.
6. Place the finished component along with the sauce from the frying pan with the cabbage, peppers and cucumbers in a salad bowl, sprinkle with sesame seeds, and stir.

With beans

An excellent addition to a hot dish is a light and easy-to-prepare salad of boiled beef and beans. Below is a classic recipe for the dish, which, if desired, can be made more original by adding finely chopped walnuts. However, even without them, the salad with beef and red beans turns out very tasty, spicy, and filling. How is the appetizer prepared?

Ingredients:

• green/yellow sweet pepper – 1 pc.;
• boiled beef pulp – 0.3 kg;
• green onions – 50 g;
• onion;
• parsley;
• canned red beans – 1 b.;
• pickled cucumbers – 3 pcs.;
• white wine vinegar;
• vegetable oil;
• spices.

Cooking method:

1. Chop the cucumbers into small cubes and finely chop the greens.
2. Cut the sweet pepper into approximately the same pieces as the cucumbers.
3. Rinse the beans under running water, transferring them from the jar to a colander.
4. Finely chop the cooked meat with a knife or separate the fibers with your hands.
5. Cut the onion into quarter rings, then rinse with boiling water to remove excess bitterness.
6. Combine all the products in a deep plate, season with oil and vinegar, and season with spices.

Warm

For a festive feast, such a salad with boiled beef will be a real find. In addition, you can serve it on weekdays, instead of the usual side dishes with meat, since the salad turns out to be very satisfying. At the same time, the snack, due to the addition of sweet pepper and fresh herbs, has a fresh taste. If desired, or if beef is unavailable, you can replace it with chicken breast.

Ingredients:

• red bell pepper;
• paprika, ginger powder, curry - ½ tsp each;
• salad greens – 200 g;
• medium sized onion;
• garlic cloves – 2 pcs.;
• beef tenderloin – 0.2 kg;
• lemon juice, vegetable oil - 2 tbsp. l.;
• lemon zest – ½ tsp.

How to cook:

1. Mix crushed garlic, spices, sugar, a spoonful of lemon juice, and salt. Immerse the meat in the prepared mixture and leave it to marinate for 20 minutes.
2. In a separate bowl, combine 1 tbsp. l. oil, lemon juice, citrus zest, ½ tsp. sugar, a little salt. Beat the mixture thoroughly with a whisk.
3. Cut the onion into thin half rings and the pepper into strips.
4. Fry the onion in an oiled frying pan.
5. Place it on a plate with other chopped vegetables. Add marinated and then fried meat pieces.
6. Pour the contents of the plate back into the frying pan, heat the ingredients, return to the salad bowl, and sprinkle the finished appetizer with fresh, finely chopped herbs. Before serving, drizzle the dish with lemon zest dressing.

With mushrooms

This hearty meat appetizer can be prepared for a homemade lunch or dinner. The dish would also be appropriate on a holiday table. Fried mushrooms give the salad a delicate aroma, and pickled cucumbers add piquancy and brightness of taste. Before serving, the salad with beef and champignons should sit in the refrigerator for several hours. Below we describe in detail and with photos how to prepare the dish.

Ingredients:

• fresh mushrooms (champignons or others) – 0.3 kg;
• medium sized carrot;
• beef tenderloin – 0.3 kg;
• pickled cucumbers – 100 g;
• vegetable oil;
• spices;
• bulb;
• mayonnaise.

Cooking method:

1. Boil the pulp by adding salt to the water. This will take about an hour, during which it is worth periodically removing the foam from the surface of the water.
2. Cool the finished meat, divide into small slices.
3. Finely chop the mushrooms and fry in oil until golden brown.
4. Chop the onion into cubes, grate the carrots, then fry the vegetables until tender.
5. Pickled cucumbers should be cut into small cubes.
6. Place all ingredients in a salad bowl, season with mayonnaise, and mix well.

With carrots

The appetizer can be prepared with chicken fillet, but with beef it turns out to be richer in taste. Different authors of recipes call the dish general, capital, princely salad. At the same time, the set of ingredients for the snack remains unchanged: the base is meat, boiled carrots and beets. Capital salad with carrots and beef has a spicy garlic taste and appetizing appearance, it is perfect for holiday feasts.

Ingredients:

• fresh greens;
• hard cheese – 100 g;
• boiled carrots – 2 pcs.;
• hard-boiled eggs – 3 pcs.;
• boiled beets – 0.3 kg;
• boiled beef – 200 g;
• mayonnaise;
• garlic clove;
• walnuts – 2 tbsp. l.

Cooking method:

1. Peel the beets, grate coarsely, and place in an even layer in a wide salad bowl. Pour mayonnaise over the product.
2. Squeeze the garlic, finely chop the meat component, mix the products with mayonnaise and place on top of the beets, leveling the surface with a spoon.
3. Carrot shavings will serve as the third layer of the snack.
4. Crush the walnuts, sprinkle them on the carrot layer, and pour mayonnaise over the salad.
5. Separate the whites from the yolks. Mash the first ones with a fork, cover the mayonnaise layer with the resulting slurry.
6. The cheese is grated last, then the finished dish is sprinkled with shavings. If desired, you can decorate it with crumbled yolks.

Pomegranate

The dish has an exquisite, delicate taste and an unusual, attractive appearance. It is better to cook potatoes and carrots for snacks together with meat to improve the taste of the vegetables. Pomegranate bracelet salad with beef is one of the most successful options for multi-layered appetizer dishes. Thanks to two layers of meat, it turns out very satisfying. How to prepare a salad?

Ingredients:

• bulb;
• seasonings;
• boiled beef – 0.25 kg;
• pomegranate;
• boiled beets – 1 pc.;
• mayonnaise;
• boiled eggs – 2 pcs.;
• boiled potatoes – 2 pcs.

Cooking method:

1. The finished meat should be wriggled into small cubes.
2. Place the glass/jar upside down on a wide dish. Place half of the meat pieces around the container. Lubricate them with mayonnaise.
3. In the same way, place carrot shavings on top of the beef. Pour mayonnaise over the dish again.
4. Grate the potatoes finely, place on the carrot layer, coat the product with mayonnaise.
5. Next, place half of the grated beets on a salad bowl and lightly salt the component.
6. Fry the diced onion for 2-3 minutes, distribute on top of the beets, and pour mayonnaise over them.
7. Repeat the meat layer, covering it with grated eggs and mayonnaise.
8. Place the rest of the beets on top and sprinkle the appetizer with pomegranate seeds. After letting the salad brew for a couple of hours, serve it on the table, first removing the glass from the center of the plate.

The name of this dish is fully justified, since due to the nutritional value of the products included in its composition, saturation occurs very quickly. Those who love a tasty and satisfying meal should write down the recipe below for a salad with beef and pickles in their culinary notebook, but for those who are losing weight, it is better to consume the dish in moderation.

Ingredients:

• pickled cucumbers – 2 pcs.;
• spices;
• carrots – 2 pcs.;
• beef pulp – 0.4 kg;
• greenery;
• mayonnaise;
• bulb.

Cooking method:

1. Boil the meat, cool, chop finely.
2. Chop the onion into cubes and fry until transparent.
3. Grate the carrots and fry separately for 10 minutes.
4. Peel the pickled cucumbers and chop into strips. A substitute for this ingredient can be Korean carrots.
5. Mix meat and vegetables in a salad bowl, salt the salad, season to taste, add a little mayonnaise and put it in the refrigerator to steep for at least half an hour (the longer the better).

With tomatoes

This dish is a great option to diversify your menu for those who are watching their figure and prefer to eat exclusively light, low-calorie foods. Preparing Tatar salad with beef is very simple, and it does not require a large number of ingredients. It turns out such a snack is bright, appetizing in appearance, tasty and satisfying.

Ingredients:

• fresh herbs;
• beef – 0.3 kg;
• spices;
• red/white onion;
• yellow/red bell pepper;
• tomato;
• oil for refueling.

Cooking method:

1. Thinly slice the beef and fry the pieces over medium heat until cooked through.
2. Tomatoes should be cut into cubes, onions into half rings, peppers into strips (the thinner the better).
3. Combine all ingredients with finely chopped herbs, add oil, season and serve.

With vegetables

This snack cannot be called sophisticated and refined; all the products in it are ordinary, so you can find them in every refrigerator. A rustic vegetable salad with beef includes boiled potatoes, pickled cucumbers and two types of onions. Despite such a modest composition, the dish turns out very tasty. Men especially love this salad, as it serves as an excellent snack for strong alcoholic drinks.

Ingredients:

• vinegar - 1 tbsp. l.;
• salted/pickled cucumbers – 3 pcs.;
• boiled potatoes – 5 pcs.;
• fresh greens;
• green onion – 80 g;
• cooked beef – 0.2 kg;
• onion – 1 pc.;
• French mustard – 1 tbsp. l.;
• oil for refueling;
• sugar – 1 tsp.

Cooking method:

1. The onion should be cut into half rings and marinated in vinegar with a pinch of salt and the same amount of sugar.
2. Finely chop the green onion; it is better to cut the pickled cucumbers into half rings.
3. Cut the cooked meat into medium pieces.
4. Cut the pre-boiled potatoes into cubes.
5. To prepare the dressing, mix vegetable oil with mustard. Whisk the mixture until thick.
6. Combine all the ingredients in a salad bowl, add the pickled onions, squeezing them out of the vinegar. Season the salad, pour in the dressing and let sit for half an hour.

With nuts

Quick preparation, unusual taste, nutritional value and a small number of components are the main advantages of this snack. Salad with beef and walnuts is suitable for a holiday table or weekday dinners. It will definitely appeal to busy housewives who don’t have time to stand at the stove for hours, but still want to pamper their loved ones with delicious food. If you replace the nuts with chopped radishes, you will get an Uzbek version of a salad with beef.

Ingredients:

• garlic cloves – 3 pcs.;
• mayonnaise – 150 ml;
• beef pulp – 0.6 kg;
• hard cheese – 100 g;
• walnuts – 80 g;
• seasonings

Cooking method:

1. Boil the meat, adding salt to the water first. When the tenderloin has cooled, cut it into small pieces.
2. Grind the nuts using a blender or mortar and pestle.
3. The cheese should be finely grated.
4. Mix crushed garlic with mayonnaise - this will serve as a salad dressing.
5. Place the prepared products in a deep plate, season with sauce, and place the salad bowl in the refrigerator for 2 hours.

Puff

Boiled beef meat combined with eggs and green peas gives a delicate, piquant taste to the dish. If you prepare the ingredients in advance, it will take a minimum of time to prepare the snack. You will only need to chop the products and lay them in layers. To prevent the onion in the salad from becoming bitter, pour vinegar over the vegetable 5 minutes before adding it to the dish.

Ingredients:

• boiled beef – 0.4 kg;
• boiled eggs – 5 pcs.;
• pickled cucumbers – 3 pcs.;
• onions – 2 pcs.;
• green peas – 1 b.

Cooking method:

1. Pour vinegar over finely chopped onion or pour boiling water over it.
2. Cut the meat and cucumbers into cubes.
3. Separate the eggs into yolks and whites. Rub them separately.
4. Start placing the ingredients in a deep plate, coating each layer with mayonnaise, in the following sequence: beef, peas, onions, yolks, cucumbers, whites.

With prunes

A layered salad with a bright taste of beef and prunes is ideal for the holiday table. A beautiful, spicy dish with a light cinnamon aroma will not leave guests indifferent. You can decorate the Budapest salad with beef with fresh herbs or sliced ​​apples. An obligatory stage of preparation is infusion of the finished snack: for this, the salad is sent into the cold for 2-3 hours.

Ingredients:

• potatoes – 0.2 kg;
• mayonnaise – 150 ml;
• large carrot;
• small beets;
• boiled beef meat – 150 g;
• walnut kernels – 70 g;
• greenery;
• pitted prunes – 100 g.

Cooking method:

1. Pour a small amount of boiling water over the prunes, let them steam, then chop finely.
2. Boil the vegetables until tender, peel and grate.
3. Grind the boiled beef tenderloin into small pieces.
4. Lay the salad in layers: potatoes, carrots, beef, beets, prunes. Coat each layer with mayonnaise. Sprinkle chopped nuts on top of the salad.

Video

Spicy meat salad

400 g beef fillet 2.5 cm thick, 1/2 red onion, 1 tbsp. spoon of olive oil, 2 tbsp. spoons of soy sauce, 3 tbsp. spoons of lemon juice, 1 teaspoon of sugar, 1 teaspoon of ground chili pepper, 1 tbsp. a spoonful of chopped mint leaves, 1 bunch of green salad leaves, 1-2 tbsp. spoons of crushed basil leaves, salt and ground black pepper to taste.

Beat the prepared beef, rub with salt and ground black pepper, place in a frying pan with heated olive oil and fry for 1.5 minutes on each side. Leave the fried beef for 5 minutes, and then cut into thin strips. Mix lemon juice with sugar and soy sauce, pour this mixture over the meat, add finely chopped onion, ground chili pepper, half the mint and mix.

Place washed lettuce leaves on a plate, place the meat salad on top, sprinkle with the remaining mint and basil and serve.

Spicy cabbage salad Take 1 kg of white cabbage, 1 glass of vinegar, hot red pepper, 4 cloves of garlic, 3 tablespoons of salt. To prepare the salad, you need to chop the cabbage, sprinkle it with salt and let stand for two hours. Then finely chop the garlic, mix