Layered Beef Salad with Mushrooms and Nuts

1. 1 Stewing beefpack 600 g ≈ $11.47 80 g
2. 2 Walnutspack 150 g ≈ $4.00 15 g
3. 3 Button mushrooms≈ $7.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Hard cheesepack 200 g ≈ $2.70 25 g
6. 6 Korean-style carrot saladpack 300 g ≈ $3.00 30 g
7. 7 Mayonnaise 40 g
8. 8 Black olivespack 300 g ≈ $2.50 25 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Sunflower oil 10 ml
11. 11 Salt 2 g

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 60–80 minutes until tender (a knife should slide in easily), cool, and finely chop.

2. Slice the onion⁴ and mushrooms, then sauté in oil for 8–10 minutes until golden. Season with salt, cool.

3. Chop the walnuts² coarsely with a knife and grate the cheese on a box grater.

4. Layer the ingredients, brushing each with mayonnaise: beef, nuts, mushrooms with onion⁴, cheese.

5. Top with Korean⁶-style pickled carrots.

6. Garnish with olives and fresh dill⁹, then chill for 30 minutes.

In short

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