Summary

Ingredients

• 1.7 kg roast beef
• 8 jacket potato (s)
• 11 small pickled cucumber (s)
• 1 can celery, sliced (no !! pickled celery salad !!)
• 2 glasses mayonnaise, (Miracel Whip)
• salt and pepper
• 1 large onion (s), for frying
• 100 g smoked bellies, mixed, for fryin

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Instructions

1. Season the meat with salt and pepper. Fry with the onion and the streaky bacon, leave to cool.
2. (Note: Prepare the roast in the roasting pot on the stove, do not use a pressure cooker, otherwise the meat will be too soft and fibrous in the salad. This then looks unsavory and does not taste good.)
3. No sauce is made, but I recommend freezing the gravy, gives a quick sauce base for meatballs, for example.)
4. Cut the meat into smaller cubes. Also cut the potatoes, celery and pickles into small cubes.
5. Add the mayonnaise to the ingredients, shake the glasses with a little celery stock and add.
6. Season carefully with salt and pepper. Please don`t pepper too much, it`s a shame about the great taste of the salad.
7. The salad tastes best when it is left to cool for a few hours.