- 700 g beef with bone (500 g meat)
- 500 g potatoes
- 350 g carrots
- 100 g celery root
- 150 g parsnip root
- 100 g parsley root
- 100 g peas peas
- 150 g white onion
- 150 g pickled cucumbers
- 250 g mayonnaise (homemade or purchased)
- 50 g mustard seeds
- White pepper
- 200 ml oil
- 3 egg yolks
- 3 teaspoons filled with mustard
- Egg boiled egg
Beef salad is one of the favorite dishes of Romanians, being indispensable on holiday tables throughout the year. It is baptized in the same way, with different types of decoration or meats that are part of its composition, but the most popular remains the one with beef. The recipe with chicken is also very popular, especially chicken breast, which does not fall hard on the stomach.
The original recipe beef salad is from the Russian one, invented in 1860 by the Belgian chef Lucien Olivier, which was made from vegetables with a simple dressing of yolks and concentrated beef soup. There could also be lean poultry, crayfish or lobster.
The Romanian beef salad recipe with mayonnaise has also undergone changes, the most common being the replacement of beef, which is also in the title of the dish ("beef" means beef in French). The meat is boiled in a large pot, in four liters of cold water, with half a tablespoon of salt, leaving it on low heat.
Boil on the stove until it foams, which you "fish" every time, at least four times, to keep the liquid clean, and when it no longer shows signs of formation, the whole vegetables (onions and roots, carrots), which you peel. The process takes about 3 hours, checking from time to time the meat and vegetables for the beef salad.
When the meat is ready, remove all the products from the pot and drain, the soup clearing and straining, being able to keep it for other preparations.
While the first part of the ingredients is boiling, the potatoes are washed and boiled separately, in the peel, the fresh (or frozen) peas can be boiled separately, too. Leave to cool and, when ready, the Christmas beef salad potatoes are peeled and chopped to the size of peas, to keep a similar texture.
You do the same with boiled vegetables, beef and pickles. When they are all ready, you can put them in a large bowl and mix in the beef salad a simple but tasty recipe.
The ingredients for the mayonnaise are put in a bowl and mixed well until they are homogenous, obtaining a yellow and creamy color, with a good consistency, which is maintained. Put over the vegetables and mix using a wooden spoon. Season with salt and white pepper to taste.
You can serve it like this, "natural", and for garnishing beef salad, it can be placed in dishes specially designed for rolls or in trays lined with food foil, so that it can be removed and placed on a plate, later. You have freedom of movement in this regard. After it is ready, it is refrigerated for a few hours, and then it is mounted on the presentation plate.
Some Romanians prefer it simple, and others use different beef salad ornaments, such as pickles, boiled carrots, boiled egg whites, olives or parsley, with a layer of mayonnaise on top or without.
Fasting beef salad is an alternative for those who, for one reason or another, do not eat meat or derivatives, replacing them with soy dishes, fasting mayonnaise bought or made at home from potatoes, lemon juice, mustard and olive oil.