Salad gluttons with korean carrots and mushrooms and beef

7 servings
1 hour

How to make Gluttony salad with Korean carrots and mushrooms and beef? Prepare all the ingredients. It is better to take lean beef without veins and fat, onion and medium-sized pickled cucumbers, fresh champignons. If, when cooking, you will not add pickled cucumbers, then instead of fresh champignons, it is better to add pickled ones. They will give the salad a brighter taste.

Boil lean beef in slightly salted water in advance. If desired, spices, such as bay leaves and black or allspice peas, can be added to the water when cooking.

After cooking, let the meat cool completely in water. Transfer the cooled boiled beef to a board and cut it along the fibers and across with 2-2. 5cm long straws.

Peel the onion from the husks, rinse under running water and cut into thin half rings. Rinse champignons under running water from sand and other contaminants, if desired, for greater aesthetics, remove the so-called "skirt" and cut into plates.

Pour the vegetable oil into the pan and allow to warm, then fry the half-rings of onion in the heated oil until soft for about 5 minutes. After that, add the chopped champignons and fry them until all the moisture has evaporated. Season the vegetables to taste with salt and pepper and fry a little more. Then let the vegetables cool. you do not need to fry mushrooms badly.

Put the pickled cucumbers on a board and cut into strips. Drain the juice from cucumbers formed on the board into the sink, no extra liquid in the salad is needed.

Place all the prepared ingredients (beef straws, fried champignons with onions, pickled cucumber straws) in a salad bowl, also add Korean carrots. Season the salad with mayonnaise and stir. If necessary, salt the salad according to your taste.