Beef salad with potatoes, carrots, peppers and cranberries
Ingredients
- 100-150 g beef
- 2-3 potatoes
- 1 carrot
- 1 red pepper
- 1-2 pickled cucumbers
- 2 tbsp canned peas
- 1 tbsp dried cranberries
- salt, to taste
- pepper, to taste
- 2 tablespoons mayonnaise
Utensils
- pot
- egg cooker
- egg slicer
- knife
- cutting board
- bowl
- spoon
Instructions
- Boil lean beef in broth for approx. 1.5 hours until soft.
- Remove from the broth and allow to cool completely.
- First cut the meat into very thin slices.
- Then cut them into strips.
- Potatoes Cook and carrot for about 25 minutes until soft and peel.
- Cut the peeled vegetables into small cubes.
- Wash the peppers and remove the core.
- Cut the peppers into small strips or cubes.
- Dice the gherkins as well.
- Place the beef and prepared vegetables in a large bowl.
- Chop the cranberries and add to the bowl with the green peas.
- Season the salad with salt, pepper and mayonnaise.
- Stir well.
- Beef salad, approx. Leave to stand in the fridge for 2-3 hours.
- Garnish with fresh herbs before serving.
For beef salad farmhouse bread fits very well.
