My Beef Salad recipe is an extraordinary recipe and I got to know the way of preparation during my apprenticeship at Alfons Schuhbeck.
The boiled beef is cut into slices, marinated in hot Dijon mustard, then breaded with Wiener Griessler rose flour and fried in a little fat or vegetable oil in a coated pan.
This is not a normal beef salad with vinegar and oil but a real gourmet variation. You can prepare the beef salad with beef in the mustard crust from boiled beef or from fresh beef.
For fresh beef, use only short roasts such as fillet of beef, hip steak or roast beef. Make sure that the meat is well hung. After all, tough meat is not a pleasure to eat on your plate.
The salad simply succeeds and is on the table in less than 40 minutes. The following Kitchen Story gives you good instructions on how to cook it yourself.
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