Beef Salad with Carrots and Pickles

1. 1 Pickled cucumberspack 680 g ≈ $3.20 40 g
2. 2 Onions≈ $1.60 per kg 55 g
3. 3 Carrots≈ $1.50 per kg 35 g
4. 4 Stewing beefpack 600 g ≈ $11.47 85 g
5. 5 Mayonnaise 35 g
6. 6 Sunflower oil 12 ml
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover beef with cold water, season with salt, and simmer on low heat for 60–70 minutes until tender (a knife should slide in easily). Cool completely.

2. Cut the cooled beef into cubes and sear in 1 tbsp oil for 4–5 minutes until golden brown.

3. Grate carrots³ finely and sauté in 1 tsp oil for 4–5 minutes until soft.

4. Slice onion² thinly and fry in the remaining oil for 5 minutes until golden.

5. Cube pickles¹ finely, gently squeeze out excess brine.

6. Let beef, carrots³, onions², and pickles¹ cool for 10 minutes, then combine in a bowl.

7. Toss with mayonnaise, mix gently, and serve.

In short

• In the planner this dish is cooked for two days: reheat on day two.