Matie salad
easy
75 mins
75 mins
Ingredients
- 250 g Potatoes
- 2 Onions
- 400 g Beef from the leg (alternatively cooked roast beef)
- 7-10 Tbsp Salt
- 1 Bay leaf
- 6 Matie's fillets
- 2 sour apples
- 200 g Beetroot (from the glass)
- 2 Gherkins
- 50 g Walnut kernels
- 1 TABLESPOON Capers
- 300 g ripened cream
- 100 g Salad Mayonnaise
- 7-10 Tbsp Wine vinegar
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 1 Egg
- 7-10 Tbsp Dill and caper apples
Directions
- 1
Peel and quarter 1 onion. Cook beef in boiling salted water with onion and bay leaf for about 1 hour. Rinse matie fillets, if necessary soak for 1 hour. Wash potatoes and cook in water for about 20 minutes. Drain potatoes, rinse and peel. Remove beef from the stock.
- 2
Cut the matie into cubes. Dice beef and jacket potatoes. Peel and quarter apples and remove core. Drain the beetroot and collect the juice. Peel 1 onion. Dice apples, beetroot, gherkins and onion. Coarsely chop the walnuts. Mix prepared ingredients and capers. Mix sour cream and mayonnaise. Season to taste with beetroot juice, wine vinegar, sugar, pepper and a little salt. Mix marinade and salad ingredients. Let stand for 30 minutes, season again.
- 3
Coarsely chop the walnuts. Mix prepared ingredients and capers. Mix sour cream and mayonnaise. Season to taste with beetroot juice, wine vinegar, sugar, pepper and a little salt. Mix marinade and salad ingredients. Let stand for 30 minutes, season again. In the meantime, boil the egg for about 10 minutes until hard, drain, rinse, peel and dice. Arrange salad and garnish with egg, dill and caper apples
- 4
Waiting time approx. 20 minutes
Nutrition Facts
850 kcal
27 g
60 g
48 g
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