The Olivier salad was created thanks to the French chef Lucien Olivier, but the famous culinary specialist never revealed the secret of his dish. The salad recipe was first published in 1897 in a cookbook. Subsequently, many recipes for this popular salad arose. Olivier with beef turns out to be tasty and truly satisfying.
Lucien Olivier included in his famous salad hazel grouse, veal, potatoes, olives, olives, gherkins, crayfish tails, chicken eggs, mushrooms and celery. In Russia, Olivier salad is prepared mainly with either boiled sausage or meat.
To prepare Olivier with beef you will need (for 4 servings):
- 300 beef;
- 100 g of canned peas;
- chicken eggs - 5 pcs.;
- potatoes - 4 pcs.;
- pickles - 3 pcs.;
- onions - 1 pc.;
- apple - 1 pc.;
- 100 ml of mayonnaise;
- salt, pepper - according to your taste;
- parsley - 1 branch.
Boil the beef until tender, and then cut into small cubes. Wash, peel and boil medium-sized carrots and potatoes in lightly salted water until tender. Then cut the boiled potatoes and carrots and add to the beef.
Peel the onions and chop finely. Chop the pickles. Boil the chicken eggs and then immediately immerse them in cold water for easier peeling. Chop the eggs finely.
Wash the apple, remove the core and pits, and then cut into pieces. The apple will add an original taste to the salad. Rinse green canned peas under cold running water and then dry.
In a salad bowl, combine all the ingredients of the Olivier salad, season with mayonnaise, mix well and add salt and pepper to taste. Try not to add too much mayonnaise, it is best to season in three steps. Garnish with parsley sprigs.
Send the salad to the refrigerator for 1-2 hours so that all ingredients are soaked in mayonnaise. The calorie content of the salad is 124 kcal per 100 g.
