Beef Salad with Peas and Cauliflower
A hearty and simple dish. Chicken fillet can be used as an alternative to beef, and the cauliflower can be either frozen or fresh. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- beef 300 g
- green peas 200 g
- cauliflower 200 g
- pickled cucumbers 150 g
- eggs 2
- onion 100 g
- sour cream 150 g
- garlic clove 2-3 clove
- greens to taste
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 14
Cook the meat until done (the process will take about 40 minutes), then let it cool.
Step 2 of 14
Cut the meat into cubes.
Step 3 of 14
Boil the cauliflower until done (approximately 10 minutes).
Step 4 of 14
Separate the vegetable into florets.
Step 5 of 14
Cut the cucumbers into small pieces.
Step 6 of 14
Thinly slice the onion.
Step 7 of 14
Finely chop the greens.
Step 8 of 14
Divide each egg into 4 parts.
Step 9 of 14
Mix the sour cream with garlic pressed through a press.
Step 10 of 14
Add greens to the sauce, season with salt and pepper.
Step 11 of 14
Thoroughly mix the dressing.
Step 12 of 14
Combine the meat, cauliflower, peas, cucumbers, and onion in one container.
Step 13 of 14
Pour in the sour cream sauce and mix the ingredients.
Step 14 of 14
Portion the salad onto plates, placing the egg pieces on top.
