Devil Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 green pepper (s)
- 1 bell pepper (s), yellow
- 4 tomato (s), round
- 2 onions)
- 2 egg (s)
- 2 pickled cucumber (s)
- 4 mushrooms, fresh
- 200 g beef from the neck (if you want to spend more, use boiled beef)
- 2 teaspoons broth, instant
For the sauce:
- 5 tablespoon tomato ketchup
- 3 tablespoon mayonnaise
- 1 tablespoon dressing (herb dressing)
- 100 ml cream, sweet
- curry
- Cayenne pepper
- salt
- sugar
- Tabasco
Print Recipe
Pin Recipe Instructions
- Put on water to hard boil the eggs.
- Put on another pot of water, add the instant stock and cook the beef in it.
- Wash, quarter, core and cut the bell pepper into strips. Skin, eighth and core tomatoes. Peel the onions and slice into fine rings. Cut the pickles into slices. Clean the mushrooms, cut into slices. Cut the cooked beef into strips and mix with all the vegetable ingredients in a bowl. Peel and slice hard-boiled eggs and set aside.
- The devilish sauce:
- Whip the cream until stiff and mix with the other ingredients - season devilish to taste.
- There are two options for serving:
- 1.) Carefully stir the eggs with the sauce into the salad and let it steep for 30 minutes
- 2.) Serve the salad and sauce separately, then everyone can pour the sauce over the salad as they wish.
- In addition: fresh baguette
- Tip: if you want to stretch the salad again, you can add kidney beans and / or corn. The meat can also be cooked the day before, which saves the time of cooking and cooling on the day of preparation.
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