Meat Salad According To Mama Anneliese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 4 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g beef soup meat
- 1 packet soup greens, celery, carrots, onion, leek and parsley
- 1 apple, sour, e.g. Boscop
- 2 egg (s), hard-boiled
- 4 medium pickled cucumber (s)
- 1 small onion (s), red
- 4 teaspoons cream horseradish
- 100 ml cream
- 2 tablespoon mayonnaise
- Sunflower oil
- Apple Cider Vinegar
- salt and pepper
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Peel and halve the carrots. Clean and halve the celery. Cut one half into small pieces, leave the other in one piece, clean the rest of the soup vegetables and cut into small pieces. Cook with the soup meat for 1.5 to 2 hours until the soup meat is soft but does not crumble. Strain the broth, you can use it as soup or for sauces. Remove 2 carrots and the large piece of celery and the meat of the soup from the soup greens. Let everything cool down.
- In the meantime, boil the eggs hard, peel and core the apple and cut into small pieces. Dice the pickles and onions. Also dice the eggs. Also cut the cooked celery, carrots and meat into small cubes. Mix everything well and season with pepper, salt and a little nutmeg. Add the vinegar and oil to taste. Mix the cream, mayonnaise and creamed horseradish and pour over the ingredients as well. Mix everything carefully and let it steep for at least two hours.
- Tastes particularly good with fried potatoes.
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