Beef Tashkent Salad: a classic recipe

29.01.2019 Country kitchen

Tashkent salad is very simple in composition, its classic recipe consists of only four ingredients: it is boiled beef, radish, onions and hard-boiled eggs. The difference may be in slicing, dressing and the way the salad is served. Radish is usually chopped with a thin straw, but if you want to cook a more juicy salad, then it is better to grate it.

Green radish can be replaced with a daikon - it does not have a sharp bitter taste. Or cook with black radish, but it must first be grated through a coarse grater and squeezed from the juice, otherwise the salad will be bitter.

In some recipes, the eggs are not mixed with the rest of the products, but laid out on a plate, cut into slices. As for dressing, it is allowed as mayonnaise, and sour cream, or a sauce of mayonnaise and sour cream, mixed in an arbitrary proportion.

Ingredients:

boiled beef (veal) - 200 gr;
daikon - 200 gr;
onions - 1 large onion;
boiled eggs - 1 pc. per serving;
vegetable oil - 1.5 tbsp. l;
black pepper to taste;
salt to taste;
mayonnaise - 2 tbsp. l

How to cook Tashkent salad with beef

Daikon peeling. Three on a fine or coarse grater (possible in Korean).

We shift the radish into a salad bowl or bowl, add salt. Mix and leave for 10-15 minutes, let daikon give juice. It is not necessary to merge it. Unlike black radish, daikon does not have a sharp aftertaste of bitterness and unpleasant odor.

The onion is added to this salad fried, but not to the same extent as when fried. It is important not to overdry or overcook it so that an unpleasant aftertaste does not appear. Cut the onion into thin feathers or half rings.

Put the onion in the heated oil. Passage quickly until translucent or lightly brown, but the onion should remain soft.

Add the fried onions to the radish along with the butter. Season with freshly ground black pepper.

add the onion to the radish, season with pepper

Boil beef or veal in advance (you can bake), cool. Cut into small cubes, not very thin.

After mixing the radish with onion and butter, add the meat cuts. Gently, trying not to stretch the meat, mix the salad.

Dress with mayonnaise. If possible, use home-made mayonnaise, but if the salad is to be seasoned with purchased, choose a thick, with a high percentage of fat content.

Mix the salad, put it portionwise on plates or in salad bowls. Hard-boiled eggs are cut into quarters or slices. We supplement the salad with eggs, fresh herbs and serve. Bon Appetit!