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Beef salad

Beef salad

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Boil the potatoes, carrots and 2 eggs. In another bowl, boil the peas for 10-15 minutes. Peel the boiled potatoes and carrots and chop them as small as possible. Chop the cucumbers and donuts and finely chop them. I put them in a strainer to drain. When they are all ready we put them in a large bowl and we add salt and pepper and we put a pinch of lemon salt if it is not sour enough and 3/4 mayonnaise, and we mix them well on all. On a plate we place everything or on 2 smaller plates and garnish with the rest of mayonnaise, olives, etc.

Mayonnaise, in a tall bowl put 2 raw and two boiled yolks, lg of mustard, salt powder and lemon salt and mix lightly then gradually add the oil, stirring continuously until the oil is finished.

A different kind of beef salad

Here is a new recipe for our Contest sent by Akyanca: Beef Salad. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


300 g potatoes, boiled in shells and cut into cubes,
300 g carrots as well
300 g boiled peas, also boiled,
cucumbers with vinegar, these are my favorites, peeled, diced and drained as well as possible, mayonnaise from 2 egg yolks (ie about 500 g),
plus just about anything you want for decoration: donuts in vinegar, olives, hard boiled eggs, tomatoes, but I chose what I like the most cut pancakes.

Method of preparation

Mix the vegetables well with the meat, pickles and about 2/3 of the mayonnaise, place the composition on a plate, spread nicely and evenly on top of the rest of the mayonnaise and decorate as you see fit. I made the cake like pancakes, I greased some with almond cheese, and others with dill. At the end, keep in mind that it is good for our Boeuf salad to stay in the fridge for a few hours before serving, so that all the flavors come to life together. .
Enjoy your meal!

Beef salad - Recipes

Starting from our article yesterday (the movie with Mircea Bravo), heated discussions arose related to the beef salad. Our beef salad, the everyday one & # 8230 Present on Romanian tables at least twice a year, for Easter and Christmas, beef salad already looks like a traditional Romanian dish. Let's find out something about this, and at the end, let's see a video with the recipe and how to prepare it.

Beef salad is a popular food in Romania similar to Olivier salad, also called "Russian”In the Republic of Moldova. It is often served as a first course on festive occasions or as a & # 8222entre & # 8221. Beef salad includes carrots, peas, green beans, potatoes, beef with all cooked such as pickles and, where necessary, cut into cubes, being tied with mayonnaise. Garnish with mayonnaise, black olives, dill and pickles.

As we can find out from Wikipedia, the original beef salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of game salad at the Ermitaj restaurant (Эрмитаж), one of the largest restaurants in Moscow. The original recipe was kept secret and was lost in 1905 when the Ermitaj restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas. After 1905 many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef. beef meaning "beef"). Thus, beef salad has become a very common dish in different countries such as Russia, Poland or Romania, changing its recipe depending on the foods used in regional cuisine.

The current Romanian beef salad, called more and more frequently Boeuf salad", consists of peas, carrots, potatoes and meat or organs (eg beef heart) boiled and then diced, to which are added pickled cucumbers and / or diced pickled donuts. This composition is then incorporated into mayonnaise and garnished.

By the way, if we have a "beginner" who still doesn't know how to prepare beef salad, here is a video with the recipe and how to prepare it.


I don't usually weigh the ingredients when making beef salad, but I did it this time for the post. You can use more or less of each according to your taste and to the leftovers you happen to have.

The same goes for the mayonnaise, use as much as you like, and leave out the mayonnaise on top if you feel that it is too much.

Chicken or beef:

  • I call the salad by its untranslated name Boeuf (French for beef) salad. I don & rsquot use the English term & ldquobeef & rdquo because that would obviously make people think that there is beef in this salad. There isn & rsquot any!
  • That might have been the original idea, but as far as I & rsquom concerned, I have never eaten this salad made with beef.
  • Beef is not very popular in Romania (or at least not in the region where I grew up), we prefer pork or chicken.
  • So I ever only ate this salad made with chicken or turkey.
  • But you can definitely use boiled beef or leftover roast beef to make the beef salad.

Fresh or leftover meat:

  • You can make beef salad with either freshly cooked meat or with leftovers.
  • I make it with leftover chicken or turkey most of the time, either boiled meat leftover after making soup or stock or leftover roast chicken or turkey.
  • Rotisserie chicken is also fine.
  • If using fresh chicken cook 1 or 2 chicken breasts or 2 small whole chicken legs in salted water until tender and cooked through. Let cool completely before using it.
  • A total of about 250 g / 8.8 meat should be enough, but a little more or less is fine.



  • Carrots: traditionally you would use the carrots and the chicken meat leftover after making the stock for the Romanian chicken soup with semolina dumplings & ndash galusti soup. I don & rsquot think my grandmother ever made this salad without making that soup first.
  • However, fresh carrots are perfectly fine. Cook them until tender and let cool before using.
  • Some people use other vegetables as well, like peas or cooked celeriac and parsley root, leftover from making soup. You can add them if you like. Peas are fine for me as well, but overcooked celeriac or parsley root not so.
  • Pickled vegetables: pickled cucumbers (gherkins) and pickled red peppers. More genuine would be pickled pimientos or tomato peppers & ndash gogosari in Romanian. Use them if you have them, if not replace with regular peppers.
  • You can use more or less pickled vegetables to taste, I usually tend to add more because I like the sweet-sour flavor.


  • You can use either bought or homemade mayonnaise.
  • I always make the salad with homemade mayonnaise, because I grew up eating it this way. And making mayonnaise is so easy, it takes about 2 minutes and all you need is an immersion blender.

How to make mayonnaise with an immersion blender?

  • Place the egg, mustard, lemon juice, oil, some salt, and pepper into a jug or tall jar.
  • Place the immersion blender in the jug and keep it fixed to the bottom. Turn it on and blend the ingredients without moving the blender for 10-15 seconds.
  • Very slowly start moving the immersion blender up and down to help emulsify the mayonnaise.
  • The whole process should take less than 1 minute and the mayonnaise will be perfect.
  • Taste and adjust the taste with salt, pepper and lemon juice.

  • Make sure that all the vegetables, eggs and meat are completely cool before making the salad.
  • You can cook everything in advance and keep in the fridge until ready to use.
  • Dice the ingredients as regularly as possible.
  • If you feel that there is too much mayonnaise, you can use the quantity required to mix with the ingredients and leave out the decorating mayonnaise.
  • And don't forget to decorate this salad in a really tacky, Romanian style :). It is just not authentic enough if you don & rsquot decorate it as corny as possible.
  • The beef salad made with bought mayonnaise keeps well in the fridge for 3-4 days. If using homemade mayonnaise, I try not to keep it for more than 2 days. It should never be too long at room temperature.

More traditional Romanian recipes?

First published: March 16, 2016.

Last updated: March 31, 2020.

Seven raw salads and two dressings

Salad of raw vegetables

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 2-3 carrots
  • ¼ Celery can be large or small
  • 3 parsnip roots
  • 1 parsley root
  • March 1
  • avocado mayonnaise (even creamier)

Avocado mayonnaise is made by grinding a well-baked avocado very well, to which we add the juice of half a lemon and salt to taste. All ingredients are put on the grater with larger teeth and mixed with mayonnaise.

Spring salad 1

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 1 hand spinach leaves
  • 1 salad
  • 1 hand red or green loboda leaves * (optional)
  • 1 sliced ​​avocado
  • a few young dandelion leaves
  • 1 small cucumber
  • 1 link radishes
  • 1 red
  • 3 green onions
  • lemon juice
  • salt to taste

* Red lobster is very good for purifying the blood and is full of vitamins and minerals. It is very tender, with a raw taste, but very weak. It can be found on the market in piles and is very cheap, or if you have gardens it multiplies and appears alone.

All the ingredients are crushed with a ceramic knife. It is consumed immediately.

Spring salad 2

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 2 good spinach hands
  • 2-3 dandelion leaves
  • 1 salad
  • 1 mana de loboda
  • 1 cup quinoa soaked in the evening
  • ½ feliute avocado
  • lemon juice
  • salt to taste
  • 1 teaspoon cold pressed sunflower oil

Some information about quinoa: it is a complex protein and at 170g it contains 24g of protein, 8% calcium, 43% iron. You will realize what power in such an insignificant and delicious berry. I forgot to tell you that soaked and sprouted, it tastes like boiled rice. The water must be changed after half a day, as we know from any soaked seed.

All the ingredients are mixed very well, left to penetrate for a few minutes and preferably consumed all at once.

Spring salad 3

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 1 hand of the following leaves if you have them at hand:
  • salad created,
  • red leaf salad
  • white or red loboda
  • sorrel
  • arugula
  • a few sprigs of greasy grass *
  • salt to taste
  • 1 teaspoon cold pressed hemp oil

* The fatty herb, known for thousands of years, has been used since ancient times for its extraordinary healing properties. It is a common plant found in any garden but ignored by many. Americans grow it especially in pots only to have it handy for salads and in stores is very rare and a link costs around $ 10. If you do a google search, search for the Latin name, Portulaca oleraceea.

Crush all the ingredients with a ceramic knife, add salt and oil and consume immediately.

Assorted salad

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 1 large grated carrot
  • 1 pepper
  • 1 cucumber
  • ¼ grated cabbage head
  • 1 link radishes
  • 50 g of alfalfa sprouts
  • 3, lamb tongue leaves (see article)
  • juice from a lemon
  • 1 teaspoon pumpkin oil
  • salt to taste

Crush all the ingredients. Add salt and oil and consume immediately, next to any dish.

Avocado salad

  • Servings: 1-2
  • Duration: 7mins
  • Difficulty: easy
  • 1 cup soaked wheat for 2 days
  • 1 avocado paste
  • 1 green onion or a small dried onion
  • 1 small pepper cubes
  • 2 well-ripened tomatoes
  • 1 grated parsnip
  • 1 link radishes
  • 2 cubes of grated celery, so after the eyes
  • 3 Lg lemon juice
  • ½ teaspoon turmeric
  • salt to taste
  • 1 teaspoon cold pressed flaxseed oil

All the ingredients are crushed. Add salt and oil and consume immediately, next to any dish.

Greek salad

  • Servings: 1-2
  • Duration: 7mins
  • Difficulty: easy
  • 3 large tomatoes
  • 2-3 bouquets of raw cauliflower, well washed and chopped (it is very good in taste)
  • a few sprigs of chopped dill
  • 1 salad
  • 1 clove garlic
  • lemon juice
  • salt to taste
  • olive oil (check not to be bitter)

Crush all the ingredients. Add salt and oil and consume immediately, next to any dish.

Dressing for salads (Tahini *)

  • Servings: 1-2
  • Duration: 7mins
  • Difficulty: easy
  • ¾cup sesame seeds
  • 2 tablespoons cold pressed sunflower oil
  • 2 cloves of garlic
  • the juice of a lemon
  • salt to taste

Soak the sesame seeds for 1 hour, then put them in a blender until smooth with all the other ingredients. * Tahini is actually a paste made from sesame seeds, a little bitter but it is superb for hummus (pate) or as a dressing.

Dressing with turmeric for salads

  • Servings: 1-2
  • Duration: 7mins
  • Difficulty: easy
  • ½ teaspoon turmeric
  • 1 well baked avocado
  • juice from half a lemon
  • 1 clove of garlic
  • 1 finely chopped onion
  • salt to taste

Crushed avocado is crushed with a wooden spoon and mixed with all the ingredients listed above. It is added over salads or consumed as such.

During the holidays, the avalanche of traditional products may be perfect for people who do not have time to prepare something, but a beef salad with homemade mayonnaise is always tastier and healthier prepared in your own kitchen. Especially since you can ask for help from the little ones as well. Here are the ingredients you need to prepare this festive salad, which goes perfectly on these holidays, without preserves and other unknown ingredients from the products found at the supermarket!

Ingredients for beef salad with homemade mayonnaise:

5 medium potatoes
5 medium carrots, cleaned
5 pickles
1/2 chicken breast (optional)
300 grams of frozen peas
sea ​​salt
freshly ground black pepper
black olives and slices of red pepper for garnish

2 egg yolks
1 teaspoon mustard
1 cup sunflower oil

3 steps to prepare beef salad with homemade mayonnaise:

1. Peel the potatoes and boil them in the shell, in hot water, leaving them to soften. Boil the peeled carrots, peas and chicken breast until tender. Drain well with a strainer and allow to cool.

2. Peel a squash, grate it and cut it into small pieces. Chop the carrots, pickles and chicken breast. In a large bowl, mix together the diced potatoes and peas. Season with sea salt and freshly ground black pepper.

3. To prepare mayonnaise, you will need a mixer or a whisk and patience. Mix the egg yolks with the mustard in a small bowl until the mixture thickens. Gradually add the oil, stirring constantly. When ready, mix together with the vegetables and chicken breast. Garnish with black olives and slices of red pepper or just a little parsley.

Ornaments for beef salad in the shape of a fir tree

If you like pickles and pickles, don't hesitate to turn them into twigs and stars for your Christmas tree. edible.

Is it a little until midnight, when Santa will come to leave you presents under the tree? Wait for him with a beef salad decorated with fir trees, he will surely not be able to resist the temptation to taste it too!

Carrots and pickles can help you when you decorate the salad, if you use them to make candles and a Christmas tree.

A snowman will guard your vegetable tree vigorously and will not let anyone taste the beef salad until the meal is ready.

Russe salad, beef salad without meat

Russe salad is a very popular salad in Romania. You can also call them Russian Salad or Olivier (named after the original creator). Whatever the name of this salad, we like it and we like it so much that it is not missing from the mass of Romanians on holidays or whenever I feel the need to eat a simple and tasty salad.


For the salad

  • 500 g of red potatoes
  • 250 g carrots
  • 200 celery root
  • 200 parsnips
  • 100 g Peas
  • 200 g pickles
  • 4 hard boiled eggs
  • 50 g mustard
  • Salt and pepper to taste

For mayonnaise

Step by step method

We clean all the vegetables except the potatoes and the peas, we wash them and we boil them with salt. We wash the potatoes and boil them in the peel, in the salted water, separately in the salted water we also boil the peas. After the vegetables are cooked, take them out of the water and let them cool.

For mayonnaise we will need a vertical mixer. We make mayonnaise like this: we put the whole egg in a bowl, we add a teaspoon of salt and all the oil, we put the head of the mixer on top of the yolk and we start at maximum speed, without moving, you will see that it will form mayonnaise on its own. Once it has started to form, with light movements we incorporate all the oil.

Cut the vegetables into cubes, add the chopped eggs and cucumbers just like the vegetables. Put all the ingredients in a bowl and mix, add the pepper and, if necessary, salt.

We put on the plate or in individual bowls and we can decorate with mayonnaise, boiled eggs, pickles, etc. Good job and good appetite!

Searched words "beef salad"

Mix all the ingredients and garnish as you like.

Boil the potatoes, carrots, parsley and when they cool, cut them into cubes. Cut the cabbage as for the salad. All the ingredients

Boil all the ingredients together (vegetables) taking care to make the potatoes that are hardest to make. Boil the meat separately

Boil the potatoes in their skins. After boiling, clean and cut as for. beef salad. Onions are also cut very finely. The smoked fish is

Cut all very finely and mix well with mayonnaise and sour cream. Salt and season to taste.

Boil all the ingredients together (vegetables) taking care to make the potatoes that are hardest to make. Boil the meat separately

Eggs are filled according to the ingredients above, but they are so named because of the ornament that mimics the mushroom "snake hat" (hat

Cut all very finely and mix well with mayonnaise and sour cream. Salt and season to taste.

Boil the carrots and boil the potatoes separately in their skins. After they are cooked, cut the small pieces as well as the pickles. The meat is boiled and cut in the same way as the vegetables. Add the peas.

In the meantime, make mayonnaise, or put it ready bought, but I prefer the homemade one. It is made from 2 boiled yolks and one uncooked one. Add over all the above and mix well.

Put it on plates, put a little more mayonnaise on top and decorate according to your preference.

Video: Beef (July 2022).


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