Carrot salad with meat. Salad with meat and carrots
Cut pork (without fat) into very thin cubes or pieces, peel carrots and cut into very thin strips.
Peel the onion and cut into thin rings.
Fry the pork in vegetable oil (1-2 tablespoons) over high heat until the color changes, pour in the soy sauce.
Stir occasionally, fry the meat until golden brown. After that, add onion rings to the pan, mix. Fry the onion with meat for 4 minutes, the onion should remain half-cooked.
Pour the remaining vegetable oil into the pan, put the carrots and fry it, stirring, for about 5 minutes (the carrots should also remain half-cooked).
Sprinkle salad with carrots, onions and meat with freshly ground black and red ground peppers, add vinegar, coriander and sugar.
Stir, salt (if necessary). Let the delicious salad with carrots and meat brew under a closed lid for about 15 minutes and you can serve it to the table, sprinkled with herbs. Also, the salad can be placed in the refrigerator after completely cooling for 15-20 minutes, and then served cold.
"Sharp" salad of carrots with meat in Korean
Ingredients:
one kilogram of carrots;
500 grams of white sweet onion;
250 ml of soybean oil, can be replaced with purified vegetable oil;
250 grams of lean young pork;
1 tsp refined sugar;
eight cloves of spicy garlic;
15 ml of vinegar 9%.
Add to taste:
black and red pepper;
salt;
soy sauce without additives.
Cooking method:
1. Grate peeled and washed root vegetables with a special vegetable grater “for Korean carrots”. If it is not there, you can simply chop with a thin sharp knife into long straws, no thicker than 3 mm. Add salt, sugar, mix and lightly knead with your hands so that the juice comes out.
2. Mix vinegar well with minced garlic. To add flavor, add black pepper crushed in a mortar, and red for spiciness, and put the resulting mixture in the main dish. Mix everything well again and let it brew a little.
3. During this time, sauté the onion, cut into small pieces, until translucent in well-heated soybean oil. Add the meat cut into thin strips and continue frying until tender.
4. When the meat is cooked, transfer the contents of the pan to a container with carrots, mix all the ingredients thoroughly and put in a cool place to cool.
Carrot salad with meat "Obzhorka"
Ingredients:
four large carrots;
half a lemon;
two medium bulbs;
300 gr. pulp of steam veal;
three small cloves of spicy garlic;
100 grams of vegetable oil;
table salt and peas crushed by a hand mill.
Cooking method:
1. Dry the meat well washed under cold water, cut into thin slices and fry until a tender golden brown in hot oil.
2. Then pour a little water into the pan and simmer until the moisture is completely evaporated and the meat becomes soft. Salt, pepper a little to your taste and refrigerate.
3. In a clean pan, lightly fry, until lightly browned, onion cut into thin half rings and mix it with meat.
4. Chop the carrots into thin strips, pour over the juice squeezed from the lemon and leave to stand for up to a quarter of an hour.
5. Drain excess juice and add crushed garlic, put meat with fried onions here, add a little salt, pepper and mix well.
6. Let it brew and soak from an hour to two.
Carrot salad with meat "Men's joy"
Ingredients:
1 kg of carrots, juicy varieties;
bulb;
350 gr. boiled lean veal or beef;
vegetable oil;
black, hand-ground, pepper;
salt;
refined sugar;
vinegar 6%.
Cooking method:
1. Coarsely grate fresh, peeled carrots.
2. Cut the onion into four parts and chop not very thinly. Add a teaspoon of fine salt and refined sugar, pour in a little hot water so that it completely covers the onion and, adding a tablespoon of vinegar, leave to marinate for ten minutes. After the marinade, drain, and transfer the onion to a colander.
3. Cut the pre-boiled, chilled beef into strips as thin as possible and, combining with pickled onions, let stand for half an hour.
4. Add grated carrots, season to your taste with pepper, salt, and after pouring a little oil, mix.
Carrot salad with meat and pickled champignons "Sunflower"
Ingredients:
300 gr. white chicken meat;
three hard-boiled eggs;
250 grams of pickled champignons;
a small head of leek;
For decoration:
a small pack of chips;
400 grams of canned sweet corn.
Cooking method:
1. Boil thoroughly washed peeled carrots in water with sugar until tender.
2. In the meantime, cut the chicken fillet into small cubes and fry in oil until a tender golden crust forms. Be careful not to overdry it.
3. Drain the water from the carrots, and transfer the finished chicken meat to a separate bowl and cool.
4. Cut the pickled mushrooms into medium-sized cubes, remove the husk from the leek and cut into half rings.
5. Put chilled chicken meat on a serving flat dish, grate boiled carrots on top and grease generously with mayonnaise.
6. Then lay out a thin layer of chopped champignons, onion half rings, and, rubbing eggs on top of the onion on a coarse grater, again grease with mayonnaise and salt.
7. Decorate the dish by spreading corn on its surface with a thickened side up, and put chips around. Corn can be replaced with pitted olives cut in half.
Salad of Korean carrots with meat and processed cheese - "Grandma's garden"
Ingredients:
400 grams of chicken breast;
two eggs;
a couple of orange slices;
one processed cheese "Dutch", "Friendship", etc.;
mayonnaise 40%;
chips for serving.
Cooking method:
1. In salted water, boil the chicken fillet in a whole piece and, after cooling, cut into medium-sized cubes.
2. Finely chop the boiled hard-boiled eggs or grate.
3. Remove the films from the orange slices and cut thinner.
4. Layer the salad from the prepared ingredients: boiled chicken meat, a thin layer of mayonnaise, “carrot-cha” (leave a little for decoration), chopped orange, mayonnaise again, grated eggs, grate the processed cheese on top and mayonnaise again.
5. Decorate with chips, placing them in the center, and lay a net of carrots around.
Carrot salad with meat, prunes and nuts "Orange Mosaic"
Ingredients:
550 grams of fresh carrots;
two small onions;
a jar (0.5 l.) of pickled non-sour mushrooms;
120 grams of pitted prunes;
150-200 grams of mayonnaise, low-fat;
two cloves of garlic, small;
half a glass of walnut kernels.
Cooking method:
1. In different pans in clean hot oil, fry thin strips of carrots and onion half rings until cooked.
2. Transfer everything to a colander, and, after the excess oil has come off, mix gently.
3. Add honey mushrooms cut into medium-sized straws. They need to be fried in the oil left over from frying the vegetables. Nuts chopped with a knife and prunes soaked in water and chopped into strips will also go there.
4. Half an hour before serving, add garlic crushed in a mortar and dress the salad with mayonnaise, salt, taking a sample.
Carrot salad with meat and egg omelet "Light"
Ingredients:
250 grams of boiled pork;
three large carrots;
two eggs;
two cloves of mild garlic;
mayonnaise without additives, for salad dressing;
salt;
curry;
black pepper;
for frying an omelet a little pure rast. oils.
Cooking method:
1. To the carrots chopped on a coarse grater, add pepper and curry to your taste, add salt and let it brew.
2. While the base of the salad absorbs the aromas of the added spices, fry a thin pancake in a pan of shaken, slightly salted eggs. When the omelet has cooled, cut it into narrow strips and transfer to the carrots.
3. Add boiled meat cut into thin long strips, chopped garlic in any way, mayonnaise and mix everything well.
4. After about half an hour, serve to the table, during which time the salad will be sufficiently soaked.
Diet salad of carrots with smoked chicken meat and beans "Thin Waist"
Ingredients:
250 grams of smoked chicken breast;
red canned beans;
200 grams of "Korean" carrots;
optional fresh parsley, dill.
Cooking method:
1. In a container prepared for salad, put the diced smoked chicken meat.
2. Add canned beans drained from sauce or brine, chopped greens, a few sprigs can be left for decoration and pickled carrots.
3. Stir, sprinkle with herbs on top.
4. Such a salad is not seasoned with oil or mayonnaise, it is also not required to salt it.
Warm carrot salad with meat
Ingredients:
two large carrots;
100 grams of lean pork;
small bulb;
clove of garlic;
red hot and black peppercorns (ground) to taste;
50 ml sol. oils.
Cooking method:
1. Cut into short, thin strips (about 3 mm.) Fresh carrots, dip into boiling water.
2. When the water boils again, reduce the heat and continue to cook at a slight boil for three minutes.
3. Transfer the blanched carrots to a colander to remove excess water.
4. Pork, cut into strips of approximately the same size, quickly brown in oil and, adding a little boiling water, bring to readiness. Don't add too much water when the meat is done, no liquid should remain.
5. Spasser the onion straws until transparent in a separate pan and combine with blanched carrots and meat.
6. Add, according to your taste, peppers, table salt and heat well on the smallest heat for about three minutes.
7. Serve warm.
We bring to your attention a dish with a simple composition of ingredients and a funny name - Obzhorka salad with beef. We boldly declare that in this case the name is fully justified, because due to nutritious foods, saturation occurs quickly enough, although it is difficult to deny yourself another portion of an appetizing and tempting meat salad!
So, lovers of tasty and satisfying food, replenish your culinary notebook - we are preparing the Obzhorka salad with beef according to the recipe with a photo.
Ingredients: 
- beef - 300 g;
- carrots - 2 pcs. (large);
- onion - 1 large (or 2 medium);
- salted (or pickled) cucumbers - 150-200 g;
- garlic - 1-2 teeth;
- vegetable oil - 3 tbsp. spoons;
- parsley (optional) - a few branches;
- mayonnaise - to taste;
- salt, pepper - to taste.
Salad "Obzhorka" with beef recipe with photo step by step
How to cook salad "Obzhorka" with beef
- Boil the meat until fully cooked in salted water. Then cool and cut into strips or disassemble by hand into fibers.
- Having got rid of the husk, chop the onion into thin half rings.
- Peeled carrots cut into thin strips. If you have a special Korean carrot grater, you can use it.
- In a clean skillet, heat 1 tbsp. a spoonful of oil, then spread the onion and fry over medium heat, stirring occasionally. It is not necessary to bring thin half rings to darkening and strong frying: we need to get a soft, translucent onion with a slight golden hue. This will take approximately 3-5 minutes.
- In a separate frying pan, heat 2 tbsp. tablespoons of oil and fry the carrots over medium heat for about 5-7 minutes. Keep in mind that the carrots in the salad should not be too soft!
- We remove the cucumbers from the marinade, if necessary, peel them from a thick peel, and then cut them into thin and long strips (length about 3-4 cm, thickness - 1-2 mm).
- Now it remains only to collect the prepared ingredients together. To do this, put meat, cucumbers, as well as onion half rings and carrot shavings that have cooled to room temperature in a deep salad bowl. Salt, pepper and season "Obzhorka" with mayonnaise mixed with garlic cloves, previously peeled and passed through a press. We recommend using it instead of the purchased one - this way the finished dish will turn out to be no less tasty and at the same time without chemical additives!
- We allow the "Obzhorka" to brew a little before serving, so that all the components of the dish are thoroughly soaked in mayonnaise. Serve garnishing each serving with a sprig of fresh parsley.
Salad "Obzhorka" with beef, despite the simple composition of the products, it turns out very tasty! Enjoy your meal!
Carrots, due to their inherent sweetness and juiciness, are one of the best ingredients for meat salads.
Where there are carrots, there are also onions, this is practically an axiom of home cooking, but, having added meat, how can you refuse spices?
What happens?
Yes, almost an assortment of Korean national cuisine!
And yet we diversify it by adding prunes where necessary, replacing exotic meat with more familiar beef and decorating with nuts and potato chips.
Carrot salad with meat - the basic principles of cooking
To give a special taste to carrot salads with meat, various ingredients are added to them, such as prunes, walnuts, canned vegetables, mushrooms, cheese and much more.
Carrots are used both raw and thermally processed - boiled or fried.
Very often, ready-made spicy "Korean" carrots are taken to prepare salads from carrots with meat.
When choosing a carrot, pay attention to its color, the brighter the root crop, the sweeter and more nutritious it is usually. Saturated color indicates a high content of carotene - an extremely useful substance for the human body.
Take short, thick, cylindrical roots, they are the most juicy.
Before use, the root crop is washed well under water and the skin is cut off, trying to do it in as thin layers as possible, since all the necessary nutrients are located just under the outer layer. If the carrot is young and its surface is not full of bumps, try just scraping it.
Meat can be taken for cooking both fresh and smoked.
Fresh before use, boil a whole piece, and then cut. Or first cut and fried with or without vegetables.
Carrot salads are good with any kind of meat, but those made from boiled chicken are considered the most dietary.
They fill such dishes as vegetable oil and mayonnaise, some types of seasoning are not recommended at all, for example, warm or dietary ones.
"Sharp" salad of carrots with meat in Korean
Ingredients:
One kilogram of carrots;
500 grams of white sweet onion;
250 ml of soybean oil, can be replaced with purified vegetable oil;
250 grams of lean young pork;
1 tsp refined sugar;
Eight cloves of spicy garlic;
15 ml of vinegar 9%.
Add to taste:
Black and red pepper;
Salt;
Soy sauce without additives.
Cooking method:
1. Grate peeled and washed root vegetables with a special vegetable grater “for Korean carrots”. If it is not there, you can simply chop with a thin sharp knife into long straws, no thicker than 3 mm. Add salt, sugar, mix and lightly knead with your hands so that the juice comes out.
2. Mix vinegar well with minced garlic. To add flavor, add black pepper crushed in a mortar, and red for spiciness, and put the resulting mixture in the main dish. Mix everything well again and let it brew a little.
3. During this time, sauté the onion, cut into small pieces, until translucent in well-heated soybean oil. Add the meat cut into thin strips and continue frying until tender.
4. When the meat is cooked, transfer the contents of the pan to a container with carrots, mix all the ingredients thoroughly and put in a cool place to cool.
Carrot salad with meat "Obzhorka"
Ingredients:
Four large carrots;
Half a lemon;
Two medium bulbs;
300 gr. pulp of steam veal;
Three small cloves of spicy garlic;
100 grams of vegetable oil;
Table salt and hand-milled peppercorns.
Cooking method:
1. Dry the meat well washed under cold water, cut into thin slices and fry until a tender golden brown in hot oil.
2. Then pour a little water into the pan and simmer until the moisture is completely evaporated and the meat becomes soft. Salt, pepper a little to your taste and refrigerate.
3. In a clean pan, lightly fry, until lightly browned, onion cut into thin half rings and mix it with meat.
4. Chop the carrots into thin strips, pour over the juice squeezed from the lemon and leave to stand for up to a quarter of an hour.
5. Drain excess juice and add crushed garlic, put meat with fried onions here, add a little salt, pepper and mix well.
6. Let it brew and soak from an hour to two.
Carrot salad with meat "Men's joy"
Ingredients:
1 kg of carrots, juicy varieties;
Bulb;
350 gr. boiled lean veal or beef;
Vegetable oil;
Black, hand-ground, pepper;
Sugar refined;
Vinegar 6%.
Cooking method:
1. Coarsely grate fresh, peeled carrots.
2. Cut the onion into four parts and chop not very thinly. Add a teaspoon of fine salt and refined sugar, pour in a little hot water so that it completely covers the onion and, adding a tablespoon of vinegar, leave to marinate for ten minutes. After the marinade, drain, and transfer the onion to a colander.
3. Cut the pre-boiled, chilled beef into strips as thin as possible and, combining with pickled onions, let stand for half an hour.
4. Add grated carrots, season to your taste with pepper, salt, and after pouring a little oil, mix.
Carrot salad with meat and pickled champignons "Sunflower"
Ingredients:
300 gr. white chicken meat;
Three hard-boiled eggs;
250 grams of pickled champignons;
A small head of leeks;
For decoration:
A small pack of chips;
400 grams of canned sweet corn.
Cooking method:
1. Boil thoroughly washed peeled carrots in water with sugar until tender.
2. In the meantime, cut the chicken fillet into small cubes and fry in oil until a tender golden crust forms. Be careful not to overdry it.
3. Drain the water from the carrots, and transfer the finished chicken meat to a separate bowl and cool.
4. Cut the pickled mushrooms into medium-sized cubes, remove the husk from the leek and cut into half rings.
5. Put chilled chicken meat on a serving flat dish, grate boiled carrots on top and grease generously with mayonnaise.
6. Then lay out a thin layer of chopped champignons, onion half rings, and, rubbing eggs on top of the onion on a coarse grater, again grease with mayonnaise and salt.
7. Decorate the dish by spreading corn on its surface with a thickened side up, and put chips around. Corn can be replaced with pitted olives cut in half.
Salad of Korean carrots with meat and processed cheese - "Grandma's garden"
Ingredients:
400 grams of chicken breast;
Two eggs;
A couple of orange slices;
One processed cheese "Dutch", "Friendship", etc.;
Mayonnaise 40%;
Chips for serving.
Cooking method:
1. In salted water, boil the chicken fillet in a whole piece and, after cooling, cut into medium-sized cubes.
2. Finely chop the boiled hard-boiled eggs or grate.
3. Remove the films from the orange slices and cut thinner.
4. Layer the salad from the prepared ingredients: boiled chicken meat, a thin layer of mayonnaise, “carrot-cha” (leave a little for decoration), chopped orange, mayonnaise again, grated eggs, grate the processed cheese on top and mayonnaise again.
5. Decorate with chips, placing them in the center, and lay a net of carrots around.
Carrot salad with meat, prunes and nuts "Orange Mosaic"
Ingredients:
550 grams of fresh carrots;
Two small bulbs;
A jar (0.5 l.) of pickled non-sour mushrooms;
120 grams of pitted prunes;
150-200 grams of mayonnaise, low-fat;
Two cloves of garlic, small;
Half a glass of walnut kernels.
Cooking method:
1. In different pans in clean hot oil, fry thin strips of carrots and onion half rings until cooked.
2. Transfer everything to a colander, and, after the excess oil has come off, mix gently.
3. Add honey mushrooms cut into medium-sized straws. They need to be fried in the oil left over from frying the vegetables. Nuts chopped with a knife and prunes soaked in water and chopped into strips will also go there.
4. Half an hour before serving, add garlic crushed in a mortar and dress the salad with mayonnaise, salt, taking a sample.
Carrot salad with meat and egg omelet "Light"
Ingredients:
250 grams of boiled pork;
Three large carrots;
Two eggs;
Two cloves of mild garlic;
Mayonnaise without additives, for salad dressing;
Black pepper;
For frying an omelette, a little pure rast. oils.
Cooking method:
1. To the carrots chopped on a coarse grater, add pepper and curry to your taste, add salt and let it brew.
2. While the base of the salad absorbs the aromas of the added spices, fry a thin pancake in a pan of shaken, slightly salted eggs. When the omelet has cooled, cut it into narrow strips and transfer to the carrots.
3. Add boiled meat cut into thin long strips, chopped garlic in any way, mayonnaise and mix everything well.
4. After about half an hour, serve to the table, during which time the salad will be sufficiently soaked.
Diet salad of carrots with smoked chicken meat and beans "Thin Waist"
Ingredients:
250 grams of smoked chicken breast;
Red canned beans;
200 grams of "Korean" carrots;
Optionally fresh parsley, dill.
Cooking method:
1. In a container prepared for salad, put the diced smoked chicken meat.
2. Add canned beans drained from sauce or brine, chopped greens, a few sprigs can be left for decoration and pickled carrots.
3. Stir, sprinkle with herbs on top.
4. Such a salad is not seasoned with oil or mayonnaise, it is also not required to salt it.
Warm carrot salad with meat
Ingredients:
Two large carrots;
100 grams of lean pork;
Small bulb;
garlic clove;
Red hot and black peppercorns (ground) to taste;
50 ml sol. oils.
Cooking method:
1. Cut into short, thin strips (about 3 mm.) Fresh carrots, dip into boiling water.
2. When the water boils again, reduce the heat and continue to cook at a slight boil for three minutes.
3. Transfer the blanched carrots to a colander to remove excess water.
4. Pork, cut into strips of approximately the same size, quickly brown in oil and, adding a little boiling water, bring to readiness. Don't add too much water when the meat is done, no liquid should remain.
5. Spasser the onion straws until transparent in a separate pan and combine with blanched carrots and meat.
6. Add, according to your taste, peppers, table salt and heat well on the smallest heat for about three minutes.
7. Serve warm.
Carrot salad with meat - tricks and tips
If, when peeling the root vegetables, you find that the top has a greenish tint, cut it off, as it is bitter and can spoil the taste of the salad.
To diversify the taste of salads from carrots with meat, seasoned with oil, you can replace the refined, odorless vegetable oil with types of vegetable or specially flavored oils, such as corn, olive, sesame or soybean.
When preparing a salad of carrots with meat, in the recipe of which nuts are indicated, try replacing walnuts with pine nuts or roasted peanuts.
In water for blanching, or when boiling carrots, put a little granulated sugar, it will turn out brighter.
If vegetables and meat were fried in oil during cooking, add mayonnaise sparingly when dressing the salad, and, if possible, refuse it altogether. These salads are quite oily on their own.
A juicy beef and carrot salad is not only a tasty and spicy dish that can decorate any holiday table, but also a very healthy meal that includes a whole range of useful substances necessary for the life of any person.
The two main ingredients for this salad are:
Carrots, which contain fiber and carotene.
Beef, saturated with proteins and various trace elements.
It is these components, with the possible addition of any other ingredients to a salad of carrots and beef, that will give a person a lot of appetizing impressions and provide his body with energy and health.
General principles for preparing beef and carrot salad
Meat for salad should be fresh and of high quality, light red in color.
Beef for salad preparation, it is better to put it in boiling water (you can add soy sauce). Since when the meat is cooked, it will become a particularly tender and juicy ingredient for the future salad.
To add flavor and freshness to the salad, it is more expedient to add young carrots.
Mayonnaise for salad, it is better to choose non-greasy, especially if oil is supposed to be used in the salad. Or, if desired, mayonnaise can be replaced with some mixture of sour cream and soy sauce.
Also, all the necessary vegetables in the salad should be used in a ripe and mature form. It is this look that any person should cause an appetite and a desire to eat a salad of beef and carrots.
Recipe 1. Salad with beef and carrots - "Dietary"
Ingredients:
Beef (boiled) - 200 gr.
Garden onion - 2 pcs.
Carrot - 4 pcs.
Vegetable oil.
Salt, pepper - for an amateur.
Cooking method:
Grate peeled young carrots and lightly salt, stew in vegetable oil.
Boiled beef must be chopped with a combine. Mix all the ingredients, pepper and put in a salad bowl, garnish with green leaves.
Recipe 2. Salad with beef and carrots "Appetizing"
Ingredients:
Beef pulp (boiled) - 0.4 kg.
Bulb (medium size).
Carrot (fresh) - 2 pcs.
Cucumbers (salted) - 2 pcs.
Mayonnaise - 150 gr.
Pepper (ground) - at the tip of a teaspoon.
Salt - for an amateur.
Vegetable oil).
Cooking method:
Onions must be peeled and finely chopped. Carrots and pickles (without peel) cut into strips. Onions for 7-8 minutes must be fried until translucent.
Separately, using vegetable oil, you need to fry the carrots, stirring occasionally. Ready salted boiled meat must be cut into small cubes.
In a separate bowl, mix the following ingredients:
Meat, cucumbers, carrots and onions.
All components must be mixed and poured with mayonnaise. Mix everything again and put in the refrigerator to infuse for 30 minutes.
After it is necessary to put the mixed components in a salad bowl, level them and embellish with herbs.
Recipe 3. Salad with beef and carrots - "Forget-me-not"
Ingredients:
Beef (boiled) - 0.3 kg.
Carrot (in Korean) - 150 gr.
Mushrooms (pickled) - 100 gr.
Cheese (hard type) - 50 gr.
Apple.
Mustard, salt - for an amateur.
Mayonnaise.
Cooking method:
Cut boiled beef into strips. Grate the apple using a grater and sprinkle with lemon juice (to prevent darkening of the product).
Grind the mushrooms. Put a chopped apple, chopped beef on a lettuce leaf, and sprinkle layers of carrots and mushrooms on top. Next, pour all the ingredients with mayonnaise mixed with mustard and decorate the resulting salad with grated cheese.
Recipe 4. Salad with beef and carrots "Eastern"
Ingredients:
Minced beef - 200 gr.
Onion - 2 pcs.
Carrot - 2 pcs.
Cucumbers - 2 pcs.
Tomato paste.
Vegetable oil.
Garlic.
Salt, pepper.
Vinegar (9%).
coriander and other spices.
Cooking method:
In a heated frying pan using vegetable oil, you must first fry the meat, and then the onion. Then add the tomato paste and fry the existing components a little more.
Carrots, peeled and cut into strips, salt, coriander, salad spices, pepper and vinegar, bring to a state of Al dente.
Turning off the fire under the pan, you need to add to the existing ingredients, chopped cucumbers, garlic, herbs, and cover it all with a lid, leave to infuse for 25-30 minutes.
Recipe 5. Salad with beef and carrots "Fruit"
Ingredients:
Boiled beef 0.25 gr.
Boiled egg.
Potato (boiled) - 3 pcs.
Carrot (in Korean) - 100 gr.
Bulb.
White wine - 1 glass.
Pomegranate (seeds) - 50 gr.
Cooking method:
Boiled beef must be cut into small cubes. Boil the potatoes and egg and also chop into small cubes.
Peel the onion, chop and hold it a little in vinegar for more piquancy.
Recipe 6. Salad with beef and carrots "Korean"
Ingredients:
Beef (boiled) - 0.25 gr.
Bulb (large).
Carrot - 3 pcs.
Vegetable oil).
Vinegar (9%) - 1 tbsp.
Salt, sugar - for an amateur.
Seasoning for Korean carrots.
Cooking method:
Cut the beef pulp into thin strips if possible and marinate in vinegar for 6 hours.
Grate carrots on a special Korean grater and add peeled and chopped onion, cut into small rings.
Remove the meat from the brine, wash and add to the carrots. Sprinkle all the ingredients with plenty of Korean seasoning and quickly mix with hot oil.
This salad can be served warm or cold.
Important! If a person prefers not to eat half-baked meat, it can be dipped in boiling oil for a few minutes.
Recipe 7. Hot beef and carrot salad
Ingredients:
Beef.
Carrot.
Potato.
Greens (dill and parsley).
Cucumbers (salted).
Green peas).
Sauce (soy)
Sour cream.
Mayonnaise.
Vegetable oil)
Salt, pepper - for an amateur.
Cooking method:
Boiled meat is cut into long strips. Sliced meat is fried in a heated frying pan using vegetable oil. Carrots are peeled, and boiled potatoes are cut into small cubes.
Meat, carrots, potatoes are mixed in a cup with the addition of soy sauce, chopped parsley, salt and pepper.
For sauce:
In a glass of a blender, you need to put green peas, finely chopped dill, cucumbers, sour cream - and mix all these components. Finely chop the egg, salt, pepper and add to the sauce.
You can decorate such a delicious dish with lettuce leaves.
Recipe 8. Estonian beef and carrot salad
Ingredients:
Boiled meat (beef) - 400 gr.
Boiled carrots - 2 pcs.
Bulb.
Eggs (hard boiled) - 3 pcs.
Cheese (hard type) - 100 gr.
Cucumbers (pickled) - 2 pcs.
Apple - 1 pc.
Green onion (finely chopped) - 60 gr.
Mayonnaise - 200 gr.
Sour cream - 60 gr.
Ketchup - 60 gr.
Lemon juice - 1 tsp
Vegetable oil).
Chopped dill and lettuce leaves.
Salt, pepper - according to taste.
Cooking method:
Boiled meat, carrots, cucumbers, boiled eggs and a peeled apple must be cut into small cubes.
Onions must be peeled, chopped into cubes and fried in a pan with the addition of vegetable oil. Gently cool the onion before putting it into the salad.
Chop the lettuce leaves and grate the cheese.
Mix all of the above ingredients in a bowl.
Mix mayonnaise, sour cream, ketchup and lemon juice and season with the resulting sauce the products in the cup, if desired, salt and pepper.
Put all the mixed components in a salad bowl, sprinkle with chopped dill and decorate the Estonian salad with beef and carrots with cucumbers and tomatoes.
Recipe 9. Salad with beef and carrots in baskets
Ingredients:
Beef - 250 gr.
Carrot - 2 pcs.
Bulb.
Cucumbers (salted) - 3 pcs.
Thyme (chopped) - 1 tsp
Mayonnaise - 100 gr.
Dough (puff).
Salt, pepper - for an amateur.
Olive oil).
Cooking method:
Cut beef meat and peeled carrots into long strips, chop onions and pickles into small cubes. Mince the garlic.
Lightly stew the onion in a hot frying pan in oil until a transparent state is obtained, add the carrots and cook for a few more minutes. Then pour thyme leaves into the pan, pour half a glass of water and simmer for 15 minutes until the carrots are fully cooked.
Then add the chopped beef to the products and that's it, stirring to cook the dish for another 10 minutes. Having added sour cream and garlic to the components, it is necessary to reduce the heat to a minimum and simmer the food for another 10 minutes.
At the end of the stewing process, you need to add pickles to the dish and remove it from the heat. Then the future salad must be salted, peppered and set aside for infusion.
Cooking baskets:
Preheat the stove, bringing the temperature to 200 degrees. Roll out puff pastry to 3 mm thickness. Cut out circles from the dough using a glass, place half of them on a baking sheet.
The other half of the circles must be used to obtain rims using molds with a diameter of 2-2.5 mm.
Fill bowls with salad and serve.
Little tricks and useful tips for cooking salad with beef and carrots
To preserve the vitamin in vegetables, they must be boiled without peeling.
It is better to peel vegetables thinly, since under the peel there is also a lot of vitamin necessary for a healthy lifestyle.
It is better to cook vegetables in a different bowl so that they do not lose their own taste and color.
Most often, onions and carrots are fried in oil. But this action can be excluded from the cooking process by simply scalding the onion with boiling water, and boil the carrots or use them raw.
The pulp of raw meat, if the recipe indicates 400 g (boiled), must be bought with a mass of 500 g, since during its preparation the meat ingredient is boiled down.
You should also always remember that the salad must have time to infuse before serving, to get a piquant and delicate taste.
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