Meat Cocktail Salad

1. 1 Stewing beefpack 600 g ≈ $11.47 80 g
2. 2 Carrots≈ $1.50 per kg 30 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Cucumbers≈ $3.67 per kg 40 g
6. 6 Canned green peaspack 400 g ≈ $1.00 30 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Mayonnaise 20 g
9. 9 Sunflower oil 5 ml

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

Method

1. Boil the beef in salted water for 60–70 minutes until tender, cool, and cut into small cubes.

2. Boil the carrot² for 20 minutes and the egg for 10 minutes. Cool, peel, and chop the egg.

3. Slice the onion³ into half-rings, fry in oil for 5 minutes until golden, then cool.

4. Layer the onion³, beef, grated cucumber⁵, grated egg, and grated carrot² in serving dishes.

5. Drizzle with mayonnaise, top with peas, and garnish with chopped dill⁷.

In short

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