Olivier salad with beef
Origin of the recipe
Olivier with beef is a truly classic recipe, steeped in history. Although the dish was originally created by French chef Lucien Olivier, it was the Soviet version with meat that became a national favorite. Using beef instead of sausage gives the salad a richer and more authentic flavor, making it an ideal choice for any holiday. This salad isn't just food; it's part of our culinary culture, which we love to prepare and serve for New Year's and other celebrations.
What do you need for cooking?
Ingredients
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Boiled beef
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Boiled potatoes
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Boiled carrots
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Pickles
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Chicken eggs
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Canned green peas
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Mayonnaise
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Salt
Kitchen utensils
- Knife
- Board
- Spoon
- deep bowl
- A large saucepan
Step-by-step recipe
Step 1:
Boil the meat. Place the beef pieces in a large saucepan and cover with cold water. Add the bay leaf and a pinch of salt. Bring to a boil. Once boiling, simmer for about 1 hour, until tender. Then drain and let cool.
Step 2:
Boil the vegetables. Place the potatoes, carrots, and eggs in a separate saucepan. Cover with water and bring to a boil. Once boiling, cook the vegetables for about 20 minutes and the eggs for 8 minutes. Then drain, cover with cold water, and let cool. Prepare the potatoes. Once cool, peel them. Use a cutting board to cut them into small cubes. Transfer the sliced potatoes to a deep bowl.
Step 3:
Prepare the carrots. Peel the boiled carrots and cut them into cubes the same size as the potatoes. Add the carrots to the bowl with the potatoes.
Step 4:
Process the cucumbers. Trim any excess moisture from the pickles, if necessary. Cut them into small cubes. Add the cucumbers to a bowl.
Step 5:
Work with the meat. Once the beef has cooled, remove any membranes and cut into small pieces. Add the meat to the bowl with the remaining ingredients.
Step 6:
Cut the peeled boiled eggs into cubes. Carefully place them in a bowl with the vegetables.
Step 7:
Add the peas. Open the can of peas. Rinse them under running water and add them to the bowl.
Step 8:
Add mayonnaise to the salad. Start with a small amount, then gradually increase until you reach the desired consistency. Gently mix all ingredients together.
Step 9:
Serve. Transfer the finished salad to a beautiful salad bowl or plate. Garnish with fresh herbs or dill sprigs. Serve immediately to keep it fresh and crisp.
Cooking tips
Enhance the flavor: To enhance the flavor, lightly season each ingredient separately before adding the mayonnaise. You can also add a pinch of sugar to balance the tartness of the cucumbers.
The main mistake is using too much mayonnaise. Always add it little by little, tasting the salad constantly. Too much sauce will make the dish heavy and tasteless.
If you don't have beef, you can substitute chicken or turkey. Pickled cucumbers can be used instead of pickles, but you'll need to squeeze out any excess liquid first.
As shown in the video, the salad is best served in a neat cylinder to create a full and appetizing appearance. Garnish with fresh herbs or dill sprigs. All the ingredients can be prepared in advance. For example, boil the vegetables and eggs, and slice the meat and cucumbers. When guests arrive, all that's left to do is assemble the salad and add the dressing.
