Cook the beef pulp in advance: cook in salted water for 40-50 minutes and be sure to test for softness. Pierce with a knife or fork. Separate the meat, and the broth can be used for any soup. Cut the finished beef into small cubes.
Also cut the boiled and cooled potatoes into medium cubes.
Hard-boil chicken eggs, cool and remove shells. Cut into cubes approximately the same size as the rest of the ingredients.
Pickled cucumbers, cut off their tails, cut into medium-sized cubes. Taste them first so that they are not too sour. It is better not to use barrel cucumbers for salad.
Mix all the chopped ingredients in a salad bowl and add canned peas, from which you drain the marinade in advance.
Lightly salt the salad, you can add a little ground black pepper and season with mayonnaise. The sauce can be either store-bought or homemade. If you have time, make your own mayonnaise, the salad will turn out even tastier.
Place the prepared salad in a serving bowl and serve. It is not worth soaking and storing in the refrigerator for a long time. Prepared, cooled and served the salad. You can decorate the salad with fresh herbs. Bon appetit!
Without your favorite salad, named after the author, but long gone far from the original recipe, any celebration seems somehow not festive at all. However, at a certain stage, even a bowl of Olivier ceases to please both the eye and the taste. Still, the monotony of products and approaches becomes very boring, even if you love the dish selflessly and passionately. Olivier with beef may well save the situation. Firstly, the salad acquires fresh flavor notes. Secondly, you certainly can’t spoil it - sometimes even familiar brands of sausage are quite disappointing. Thirdly, a wide field for the chef's imagination opens up. Taken together, all this allows you to enjoy your favorite salad for decades without relegating it to the category of everyday dishes.
Main component
In Olivier with beef it is meat. And the only thing that can ruin the taste of the salad and your mood is cooking it incorrectly. Therefore, we remember in detail how to prepare beef intended for Olivier.
Rule one: pour boiling water over the meat. This way it will turn out juicier. For a rich broth, the beef needs to be placed in cold water. However, even if you use boiling water, you will get a completely worthy basis for first courses.
Rule two: the water should cover the meat to the top and rise one and a half fingers above the highest point of the meat.
Rule three: you need to add salt at the very end. Otherwise, you won’t be able to get rid of the toughness of beef.
Rule four: the beef should simmer under the lid for at least 40 minutes - and this is if the piece is not too large.
Among the seasonings, sweet peas and bay are a must. It would be a good idea to put a peeled onion into the pan after removing the foam. You can also add a couple of garlic cloves. A very delicate flavor appears when a bunch of fresh herbs are added to a boiling broth.
Basic postulates
Any version of Olivier with beef (see the article for a photo of the dish), in addition to meat, includes potatoes, cucumbers and eggs. Root vegetables and the result of chicken love are boiled and peeled, all components are cut into proportional cubes. The same goes for beef.
Original Olivier salad recipes may contain the most different ingredients. The approach remains the same: what requires heat treatment is boiled; what has impressive dimensions is chopped.
As a salad dressing, in most cases, ordinary store-bought mayonnaise is sufficient, the fat content of which the housewife chooses herself.
Classic Olivier with beef: recipe with photo
Approximate ratios of products: for four eggs and three large potatoes - a third of a kilo of boiled beef, heels of pickled or pickled cucumbers, pepper, mayonnaise and salt - to taste. Olivier with beef reveals its richness of flavor especially clearly when seasoned with chopped herbs. However, it also helps to reduce shelf life. Therefore, it is better to sprinkle it on an already portioned salad. Our advice: place bowls with chopped parsley, dill and onion on the table. Those who wish will season it themselves; orthodox-minded guests will ignore the offer.
Olivier with beef: Jordanian recipe
In principle, all the ingredients are the same, with the exception of peas. In this version it is replaced canned corn. The salad leaves an unexpected impression, but nevertheless the dish is worthy of attention.
A small clarification: the original Jordan Olivier with beef is only added with salt. Ground pepper should not participate. It seems to us that this is not entirely fair: corn has an even less pronounced taste than peas. So a pinch or two of pepper probably won’t be too much.
Non-standard Olivier
Fans of culinary experiments will certainly like the idea of replacing pickled cucumbers with fresh ones. With them (plus a small addition), Olivier with beef acquires a completely unique taste.
Traditional ingredients include potatoes, eggs and peas. Beef is used by definition. Fresh cucumber can be supplemented with salted cucumber if you want a subtle touch of the classics. For originality, add pitted olives, cut into slices. You can season it with mayonnaise, but if you want a lively taste, it is better to combine it with sour cream and mustard.
"To the champagne"
Absolutely gourmet recipe! Expensive, non-standard, quite far removed from the salad we are used to, but incredibly tasty, which you will definitely want to treat yourself to, at least on the most significant dates.
First of all, you will need not just a cut of beef, but a cow tongue. It is worth, according to the exact popular definition, “dear mother,” so this value must be cooked in accordance with all the rules. That is, after washing, you need to soak the delicacy in cold water, cook without adding salt (depending on the size and age, this stage will take from an hour to two), half an hour before removing from the stove, add celery root, carrot, onion and bay leaf to the broth. The finished tongue is doused with cold water - this will allow you to easily remove the skin from it.
In addition to beef by-product, you will need squid the same weight as the tongue. You can take a frozen carcass, or you can take rings, but not salted, but also chilled. The seafood meat is boiled and, again, cleaned. All this is cut. Chopped pickled mushrooms, hard cheese, eggs and potatoes are also sent to the salad bowl. Mayonnaise is combined with mustard in equal proportions - this will be the dressing. Ten minutes in the refrigerator - and the salad is swept off the plates at an unprecedented speed.
A final note
Many chefs strongly recommend adding boiled carrots to Olivier salad with beef. However, it is often included in traditional versions of this dish. In our opinion, this root vegetable is frankly unnecessary. As we found out as a result of an independent investigation, carrots appeared in Olivier salad only during the years of total shortage. In order to increase the total volume of the dish and save hard-to-get products (primarily sausage and canned peas), cunning housewives began shredding boiled carrots into the salad. Whether to follow this tradition in our relatively prosperous times is up to you to decide. But it’s better not to spoil the exquisite taste of your favorite and tenderly revered salad. Especially when it comes to Olivier with beef.
Today we will prepare everyone’s favorite snack from childhood according to a classic recipe, so that it turns out exactly the way our mothers and grandmothers made it! Of course, this is Olivier with beef, which will always be much tastier than salad with sausage, at least, because it contains natural meat. We chose a time-tested recipe that has long become a classic, which can be supplemented with various products at will.
How to boil beef for Olivier
To make Olivier with beef, we, of course, need the meat itself. We choose one piece weighing 400-500 g without films, fat and bones - boneless pulp will be leaner. The meat should not be frozen; it is best to buy a piece and cook it immediately.
Boil the beef as follows.
- Place the meat in a small saucepan of suitable size and fill it with boiling water to the extent of a finger and a half. This is necessary so that the juice remains in the meat.
- Now put the dishes on the fire and bring to a boil. You will have to stand next to the saucepan for some time to remove the foam.
- When the broth is completely clear, salt the meat to taste, add ½ onion, 3 black peppercorns, bay leaf and a bunch of fresh herbs. Cover the meat with a lid and keep it on low heat for 45 minutes to 1 hour, depending on the size of the piece.
We check readiness simply by piercing the meat with a fork and if the juice comes out clear, it means it’s cooked. Place the finished dish on a plate and leave to cool.
Now that the main ingredient is on the table, you can proceed to further actions.
Olivier with beef and fresh cucumbers
Ingredients
- — 4 pcs. + -
- — 1 pc. + -
- — 1 pc. + -
- — 400 g + -
- — 3 pcs. + -
- — 1 bank + -
- — 1/2 pcs. + -
- - 4 tbsp. + -
- — 1/3 tsp. or to taste + -
- — on the tip of a knife or to taste + -
How to cook Olivier with beef
- First, boil eggs and vegetables in water. You can do this together to avoid putting too many dishes on the stove.
If possible, steam the vegetables - this way we will preserve the taste and make it richer.
- Cool and clean the finished products. We immediately cut them into small cubes, preferably the same size, so the salad will look more aesthetically pleasing.
- Chop the eggs if desired with a fork or egg slicer, but it is best to also cut them with a knife.
- We put everything in a deep bowl, in which the salad will then be easy to mix.
- Now finely chop the cooled beef, wash and peel the cucumber, also chop it and add them to the rest of the products.
- Open the jar of peas and drain the liquid. Add the grains to the rest of the products.
- Peel the onion and chop half of it.
If it is red onion or it is bitter in itself, it is better to scald it with boiling water to remove the characteristic smell and bitterness.
To do this, put it in a cup and fill it with boiling water so that it covers the pieces on your finger.
Let stand for 5-6 minutes and drain through a sieve. Let the onions drain for a while, then add them to the salad.
Season with mayonnaise so that the salad is not too crumbly, add salt, add pepper and mix.
We transfer the finished Olivier with beef into a beautiful salad bowl or arrange it into portioned plates, garnish with sprigs of fresh herbs and cool for at least 20 minutes before serving. Bon appetit!
As you can see, the recipe for a wonderful salad is extremely simple and does not involve any difficulties! Try to cook it and the result will pleasantly surprise you.
What to add to Olivier salad: creative experiments
In addition to fresh ones, pickled cucumbers can also be added to traditional Olivier. They go well with the taste of boiled meat and complement the appetizer, making it more juicy and summer-crispy. 1-2 pieces are enough, depending on the size.
If you don't have it on hand onions or you just don’t like the taste, put it in a green salad. 50-60 g is enough for this amount. Finely chop it or cut it with kitchen scissors.
In addition, it goes very well with Olivier green apple. Crispy and juicy, it will refresh the salad with its sweet and sour taste. Add no more than ½ of a large fruit.
Well, for those who prefer exotic spicy notes, we recommend flavoring the salad with olives. We catch 10-15 pieces. let them drain thoroughly and cut into circles.
The salad goes well with fresh herbs. You will need about 1/3 of the bunch. The main condition is that the greens must be very finely chopped. If you don’t have fresh on hand, you can also use frozen. Let it thaw thoroughly in advance, drain the excess water, cut it if necessary and add it to the salad.
The most delicious salad will be with homemade mayonnaise - it’s not difficult to prepare, but the result will exceed all expectations, but also with store-bought Olivier with beef traditional recipe will not disappoint.
Try making this appetizer for a family holiday or delight your loved ones by preparing it for a regular dinner!
Table salt to taste
Fresh greens to tastePreparation
What part of beef should I use for cooking? It’s up to you to decide: you can take absolutely any pulp. Sometimes red or green apples are added to the salad to make the taste of the dish more original. You can follow our example or add your own twist to the salad while cooking according to this step-by-step recipe with photos.
We start cooking by preparing potatoes, onions, meat, fresh and pickled cucumbers, carrots, chicken eggs, canned peas, greens and mayonnaise. We post it on work surface all the ingredients that will be needed during the cooking process.
Let's process the vegetables. Place the potatoes and carrots in a saucepan and fill with cold water so that the vegetables are completely covered with liquid. Place the container on the stove and set the fire to medium power. Cook the food for 15-20 minutes after the water boils in the pan. After the specified time, drain the liquid and leave the vegetables to cool. Meanwhile, let the chicken eggs boil. We also fill them with cold water and place them on the stove. We time it for 7-10 minutes when the water boils, because we need hard-boiled eggs. At the same time, when the liquid boils, add a little salt. This will make the products easier to clean. After the specified time, drain the boiling water and fill the eggs with cold water to cool faster. Peel the boiled vegetables, and then cut the potatoes and carrots into not too large cubes. We also peel and chop the eggs.
Wash fresh cucumbers thoroughly under running water, cut off the edges and get rid of the peel to ensure that there is no possibility of bitterness in the taste. After this, cut both fresh and pickled cucumbers into cubes, as shown in the photo.
Next, let's prepare the meat. We have already thoroughly washed the beef under running water and cut it into not too large pieces, and now we transfer the workpiece into a saucepan of a suitable size, fill it with cold water and send it to the stove. When the water boils, add black peppercorns and a couple of bay leaves. How long to cook meat? Since we chopped the beef, it will cook faster. It will take 30-40 minutes. You may need a little more or less time for the beef to cook. As soon as the meat changes color and becomes softer, it is ready. After this, drain the water and leave the pieces to cool.
We rinse the greens under running water, shake them off to get rid of excess liquid, and then cut them.
Carefully open the can of canned peas. All ingredients are ready. We take a container in which it will be convenient to mix the components and transfer all the preparations into it. Add mayonnaise and mix the resulting mixture thoroughly. Taste and add a little salt if necessary.
Classic Olivier with beef, salted and fresh cucumbers completely ready. We hope that thanks to our step-by-step recipe with photos, your cooking at home was simple and uncomplicated. Place the bowl of meat salad in the refrigerator to allow the food to infuse. 15-20 minutes will be enough. After this, take out the food and serve it to the table. We wish you, your household and guests a bon appetit!
“Olivier” is the most famous salad among residents of the CIS. It is impossible to imagine a single big holiday without it. This is a universal snack loved by many, if not everyone. The salad is most often prepared with boiled sausage, mainly doctor's sausage. But this fact does not at all prevent housewives from experimenting with the composition of the dish, changing or adding ingredients. For example, if you are not a fan of boiled sausage, then try making Olivier with beef; by the way, this is classic recipe. Look at step by step photos and repeat.
Salad ingredients:
- beef – 300 gr.;
- potatoes – 300 gr.;
- carrots – 80 gr.;
- pickled cucumbers – 200 gr.;
- boiled eggs – 2 pcs.;
- green peas – 1 cup;
- mayonnaise – 100 gr.;
- table salt – 0.5 tsp.
How to prepare Olivier salad with beef
Boil beef, carrots and potatoes in salted water. Peel and cut the tubers into cubes. Throw them into a large bowl. It is recommended to boil the potatoes in their skins, since this way they will not be boiled and will be easy to cut into small pieces.
Drain excess liquid from a can of green peas. Add it to the potatoes. Mix well.
Divide the boiled beef into pieces and also cut into cubes. You need to try to ensure that the meat is cut equally. It is advisable that the pieces be of medium size, since this way they will look aesthetically pleasing and will be better soaked in the sauce.
Boil chicken eggs hard. Carefully remove them from the shell. Then cut into cubes and add to the rest of the ingredients.
Peel the boiled carrots and chop in the same way. It is ideal if the purchased vegetable is smooth, without wormholes or other damage. High-quality carrots are much easier to cut. It also needs to be poured into a bowl.
At the final stage of cooking, add two or three tablespoons of mayonnaise and salt. Mix thoroughly and then taste. If you feel a lack of one of the components, you can add a little more. The salad is ready.