Homemade Beef Salad – Rindfleischsalat
The Homemade Beef Salad is made with cooked beef meat. Two birds with one stone, a salad and a broth.
Ingredients for Homemade Beef Salad:
Some like it hot. If you like spicy food, this is the right salad for you!
- 908 g (2 lb.) of beef chuck roast
- 2 liters (2.11 qt) of water
- 1 tablespoon of salt
- 3 leeks
- 6 carrots
- 2 tomatoes
- 125 g (4.4 oz) of celery knob
Preparation of beef chuck roast:
In a large pot, bring the water with a the salt to a boil. Add the meat to it, along with the vegetables cut into small pieces. Let the meat simmer for about 2 – 2 ½ hours. Make sure that the meat is always covered with water. Once the meat is ready, remove it from the pot and let it cool down before cutting the meat into cubes.
Note: Save the broth and the vegetables. At the end of this recipe you will see how to create a whole new meal using these delicious leftovers.
Ingredients for making Homemade Beef Salad:
- 908 g (2 pounds) of cooked beef chuck roast
- 2 tablespoons of ketchup
- 3 tablespoons of vegetable oil
- 2 hard boiled eggs
- 5 pickles
- 1 large onion
- 1 fresh red pepper
- cracked pepper
- hot paprika
Cut the beef in cubes and set aside in a large bowl. Sauté the onions in a saucepan with a little sunflower oil until they are transparent. Remove the saucepan from the heat and add the onions into the bowl of meat. Slice the eggs finely. (For best results use an egg slicer). Dice the red pepper and pickles and add them into the bowl of meat.
You make the dressing in a separate bowl. Start by mixing the oil and ketchup, then add pepper, paprika, and salt. Pour the dressing over the meat and the vegetables and toss together. Try using the salad hands. They are great! Place the salad in the refrigerator for a few hours. The homemade Beef Salad is best served chilled.
Pass the leftover broth and vegetables (from cooking the beef) through a food mill or a sieve. This may be used for a scrumptious soup. Return the broth to a boil and add some fine egg noodles. simmer the soup for about 7 minutes. Decorate with some chopped parsley and serve it with Wieners or Frankfurters. You have another meal. Two birds with one stone!