Instead of the traditional well-known "Olivier" and especially popular in recent years "Caesar" and "Greek" salads to the festive table, you can prepare an original and exquisite "Prague" salad with Bulgarian pepper and beef according to the classic recipe, we'll tell you how to do it.
"Prague" salad - a classic recipe
Ingredients:
- beef - 300 grams;
- pork - 200 grams;
- Beer light Czech - 1 glass;
- Pork fat or oil for frying;
- cucumber pickled or marinated strong small - 3 pcs .;
- Bulgarian red pepper - 2 pcs .;
- apple sweet and sour taste - 1 pc .;
- onion onion white - 1 pc .;
- leaves of green salad;
- parsley;
For sauce:
- lemon juice - 1 tbsp. a spoon;
- Ready mustard - 0,5 tsp.
- olive oil Extra Virgin - 4 tbsp. spoons;
- quail eggs - 5 pcs .;
- garlic - 1 clove;
- pepper fragrant ground;
- grated nutmeg.
Preparation
For two hours before cooking, meat (pork and beef) is beaten lightly, cut into small slices or small strips and soak the meat in the beer.
Prepare the sauce: Separate the yolks of quail eggs from the proteins. We mix yolks with olive oil, lemon juice and mustard. Add nutmeg, sweet pepper and chopped garlic. We mix the sauce and gently whip it with a whisk or a mixer. When the sauce is infused (just before adding it to the salad) you can wipe it through a sieve, which, however, is not necessary.
The meat is thrown back to the colander, then a little salted.
Well reheat the frying pan - frying in hot fat on high heat will provide the effect of crust formation. Inside the piece, the meat should remain juicy, so we do not fry it for too long. In the process, we often shake the frying pan and turn the pieces of meat with a spatula. We leave the cooked meat under the lid in a frying pan (the meat in the salad should be warm).
Cut off the tips of the pickles, cut them into rectangular slices or cubes. Peeled onions cut into half rings, put in a bowl, we pour boiling water, drain the water and sprinkle with lemon juice. We cut
Beautifully lay on the serving dish leaves of green salad. We extract from the frying pan pieces of warm meat, in such a way as to separate it as much as possible from the fat in which it was fried. We spread onions, cucumbers, apples and sweet peppers on top.
Prague salad can be laid out in layers, but it is not necessary. Now evenly pour the salad dressing and decorate with parsley.
Serve with a cool Czech beer.