Warm Beef and Vegetable Salad

1. 1 Vinegar 9% 4 ml
2. 2 Mustard 8 g
3. 3 Soy sauce 17 ml
4. 4 White breadpack 350 g ≈ $1.44 30 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Onions≈ $1.60 per kg 55 g
7. 7 Tomatoes≈ $4.67 per kg 40 g
8. 8 Bell peppers≈ $6.00 per kg 50 g
9. 9 Stewing beefpack 600 g ≈ $11.47 160 g
10. 10 Sunflower oil 13 ml
11. 11 Dillpack 50 g ≈ $1.80 5 g
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g

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

Method

1. Cut beef into 2–3 cm chunks, season with salt and black pepper. Sear in half the oil for 5 minutes, add 100 ml water, cover, and simmer on low heat for 80–90 minutes until tender.

2. Slice onion⁶ into half-rings, dice bell⁸ pepper and tomato⁷ into large cubes, and finely chop dill¹¹.

3. Cube bread, mince garlic⁵, and toss with the remaining oil. Toast in a dry skillet for 4–5 minutes until golden and crisp.

4. Whisk together soy sauce, Dijon mustard, and vinegar until smooth.

5. Combine hot beef with vegetables and half the dill¹¹, pour in the dressing, and toss to coat.

6. Top with the garlic⁵ bread cubes, sprinkle with remaining dill¹¹, and serve immediately.