Ingredients:
- Beef (pulp) 600 grams
- Potato 500 grams
- 2 carrots
- Peas (frozen) 200 grams
- Beets 1-2 pieces
- Red onion 1 piece
- Mayonnaise 200 grams
- Butter 50 grams
- Vegetable oil 1 tbsp. spoons
- Salt, black pepper to taste
Cooking method:
Step 1.Cut the beef (pulp) into slices and quickly fry over high heat from 2 sides in butter. Send the fried beef to boiling salt water and cook for about 1 hour. Then take out the prepared beef cubes and cool.
Step 2 Cut the peeled potatoes into slices and put on a baking sheet. Rinse the beets in a peel and put them on a baking sheet next to the potatoes. Sprinkle the prepared potatoes with vegetable oil, sprinkle with salt and pepper. Send a baking sheet with vegetables in an oven preheated to 170 degrees and bake potatoes for 40 minutes, and beets for 60-70 minutes (check for readiness with a fork).
Step 3Cut the carrots into cubes, send to a pan with butter after beef and fry for 5 minutes. Then pour 50 ml. water, cover and simmer another 10 minutes over medium heat. Put the finished carrots on a plate.
Step 4 Cool the finished baked beets, peel and cut into cubes.
Step 5Remove the frozen peas in advance and thaw in a bowl on the table, cut the baked potatoes into cubes.
Step 6 Finely chop the red onion, put everything (vegetables, beef) in a large bowl and mix.
Step 7Add aromatic beetroot salad with beef mayonnaise, salt and serve immediately.
Bon Appetit!
