20.05.2020
17
Recipe information
Cooking:
20 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
645.04
Carbohydrates:
2.54
Fats:
23.43
Squirrels:
106.04
Water:
605.46

Ingredients

Title Value
1. Beef heart 700 Column
2. Pickles 50 Column
3. Cucumbers 50 Column
4. Bulb onions 1 PC.
5. Champignon 4 PC.
6. Vegetable oil 1 art. l
7. Mayonnaise 2 art. l
8. Black pepper taste
9. Salt taste

Cooking

1. Stage

Rinse and boil the heart for 2-2.5 hours, salt at the end of cooking. Chill.

1. Stage. Rinse and boil the heart for 2-2.5 hours, salt at the end of cooking. Chill.

2. Stage

Dice the mushrooms and onions and fry until golden in vegetable oil.

1. Stage. Dice the mushrooms and onions and fry until golden in vegetable oil.

3. Stage

Cut the heart into strips.

1. Stage. Cut the heart into strips.

4. Stage

Add cooled mushrooms to your heart. Cut salted and fresh cucumbers into strips.

1. Stage. Add cooled mushrooms to your heart. Cut salted and fresh cucumbers into strips.

5. Stage

Season the salad with salt and pepper to taste, season with mayonnaise and mix.

1. Stage. Season the salad with salt and pepper to taste, season with mayonnaise and mix.

6. Stage

Let the salad stand for 10 minutes and serve.

1. Stage. Let the salad stand for 10 minutes and serve.

7. Stage

Bon Appetit!!!

8. Stage

Salad with heart and cucumbers turns out to be juicy, satisfying and tasty. Cooking such a salad is very simple, but it takes a lot of time to cook the heart, so you need to boil it in advance. The beef heart is perfect for salads, it is not greasy, nourishing and tender, even reminiscent of the tongue, but to make it really tasty then you need to soak it in cold water for several hours every half hour, changing water, and also during change water at least once. Cucumbers give the salad juiciness and freshness.