Beef Salad with Cheese and Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g boiled beef
- 1 package soup vegetables
- 2 marrow bones
- 250 g Emmentaler
- 2 egg (s)
- 1 onion (s)
- Pickled cucumber (s) or gherkins
- 1 teaspoon, heaped mustard, medium hot
- Wine vinegar
- oil
- Salt and pepper
- 1 shot Maggi
- 100 ml cucumber water
Print Recipe
Pin Recipe Instructions
- Cook the salted and peppered boiled beef with the soup vegetables and 2 marrow bones for about 2 hours. The broth can then be used wonderfully as a soup.
- While the meat is cooking, prepare the other ingredients. Boil the eggs hard, rinse with cold water and let them cool down.
- Quarter and dice the cucumbers. Cut the cheese into strips and the onions into small cubes.
- Put everything in a bowl. Peel the eggs, cut them into small cubes and add them to the bowl with the other ingredients.
- When the meat has finished cooking, it should cool down a bit first. Cut the still warm meat into fine strips and add to the other ingredients in the bowl.
- Then add salt, pepper, vinegar, oil, mustard, Maggi and a little cucumber water to the ingredients, stir well and season to taste.
- The beef salad tastes lukewarm very tasty. But even if it has been pulled through properly, it tastes fantastic the next day. A fresh baguette tastes best with it.
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