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Chaffan salad classic with beef

Cooking recipes / Top Picks / Salads

6 servings
40 min

Beef - 300 gr, Beets - 150 gr, Carrots - 150 gr, Onions - 100 gr, Cabbage - 150 gr, Potatoes - 250 gr, Parsley - 20 gr, Ground pepper mixture - to taste, Salt - to taste, Vinegar - 2 tbsp, Vegetable oil - 150 ml, Mayonnaise - 100 gr, Sour cream - 100 gr, Garlic - 5 gr.

How to make a classic chaffan salad with beef? Cut the beef into thin strips. You can pre-hold the fresh meat in the freezer for half an hour so that it freezes a little and is easier to chop.

Pour 50ml of vegetable oil into the pan and warm well. Place the meat in one layer and fry until crisp and ruddy, 5-7 minutes on one side and as much on the other. Fire is more than average. Salt to taste.

Peel and slice the onions into thin half rings. Transfer it to a small bowl, fill to the edges of the utensils with hot water and add the vinegar. Leave to marinate for 30 minutes. Thus, the onion will not mustard.

Cut the cabbage as thin as possible. Peel the beets and carrots and slice separately on a Korean carrot grater. At the specified weight, I had one average beet, one average carrot and 1/4 of a small fork of young cabbage.

Three medium tubers reached the specified weight of potatoes. Peel the potatoes, wash and cut into thin strips - thinner than fries. Rinse again with boiling water to wash off the starch, roll back into a colander and spread out on a drying board.

In a frying pan, heat the vegetable refined oil (100ml) and cook the potatoes over a high heat for no more than 3 minutes - the oil should almost cover the potatoes. At the end, the heat treatment should remain light with a barely noticeable golden crust. Tip the finished potatoes into a colander or remove with a spoon to separate it from the oil. Potatoes are half-baked.

Wash the parsley and cut it.

Now pick the salad. Put all the components on a slide. Take a large dish, put the meat in the middle, put vegetables around the meat in a circle: beets, cabbage, carrots and potatoes, repeat the sequence and make sure that the beets are opposite the beets carrots - opposite the carrots, etc. Sprinkle green between sections. Place the onions on top of the vegetables around the meat. Top the salad with salt and a mixture of peppers.

Separately serve a mixture of sour cream, mayonnaise and garlic to the salad, you can still sprinkle it with crushed dill.