So, let's prepare all the necessary products for the classic Olivier salad with meat (beef).
First you need to boil the beef. Pour in cold water, bring to a boil, skim off the foam, add bay leaves, peppercorns, add salt, cover with a lid and cook over moderate heat for about 1 hour.
By the way, don’t pour out the broth; you can cook soup, buckwheat or potatoes with it.
At the same time, boil eggs, potatoes and carrots, cool and peel.
Cut the potatoes into small pieces.
Also cut the carrots into small cubes.
Cut the cucumbers into small cubes.
Advice! During slicing, brine is released from the cucumbers; it is better to drain it, otherwise there will be excess liquid in the salad.
Then chop the cooled beef and add it to the salad bowl with the vegetables.
Cut the eggs into medium pieces.
Add mayonnaise and peas, mix well. If there is not enough salt from the cucumbers, add salt to taste.
Advice! Season the salad with mayonnaise immediately before serving.
The classic Olivier salad with beef is ready and ready to serve.
Bon appetit!
The Olivier recipe is not only in accordance with GOST, but also just like Nadya’s. Ingredients, step-by-step preparation and a couple of secrets that will make the salad tastier than usual!
Who doesn’t know the most famous and beloved New Year’s film of all time. Accompanied by him for decades, housewives have been cutting salads and preparing festive dinners. In this picture, on Nadya’s table, as it was noted long ago (or maybe you yourself remember by heart), there were the following dishes: crab and beet salads, roast beef, jellied fish, sprats in oil, oranges, champagne and, of course, Olivier.
What's a New Year's menu without the highlight of the program?
This year we suggest preparing the same Olivier that Zhenya Lukashin and everyone’s favorite Ippolit devoured with gusto. According to GOST recipe.
Olivier salad - ingredients
The secret of a delicious dish is fresh ingredients, and in the current realities, the quality of the ingredients is also important for preparing Olivier. Therefore, we prudently abandoned the doctor’s once beloved sausage, and in the salad, boiled carrots and beef appeared instead.
For a saucepan of Olivier salad you will need:- 600 g boiled beef;
- 4 potatoes of the same (medium) size;
- 2 carrots, also the same size (small);
- 200 g salted;
- 200 g peas;
- 4 boiled eggs;
- 1 jar of Provencal mayonnaise weighing 200 g;
- 1 teaspoon table vinegar;
- 2 pinches of sugar;
- salt to taste.
Recipe for Olivier according to GOST
There is no doubt about your ability to cut salad beautifully, but you can still learn a couple of life hacks from the step-by-step Olivier recipe.
- For Olivier, like Nadya’s, it is important to cook delicious meat. The beef, in one piece, young and not sinewy, should be thrown into boiling water. The white will instantly coagulate and all the juicy flavors will remain in the beef. Once cooked, cool and cut nicely.
- It is very important for Olivier to chop all the ingredients into equal cubes - the balance of taste will be impeccable.
- While the meat is cooking, you can boil the vegetables on another burner. Potatoes and carrots must be cut immediately into cubes. Throw into boiling salted water, add sugar, and after 10 minutes pour in vinegar. The vegetables will remain crispy and the potatoes won't get soggy. Ready? Throw into a colander.
- Chop the pickles and eggs. Combine all the salad ingredients, don’t forget the peas. Many housewives put onions - onions or green ones - in the New Year's Olivier. But in the salad “like Nadya’s” it is not there.
- So, the dish is almost ready. Now it needs to be seasoned with Provencal mayonnaise and served. If there is still a lot of time before the guests arrive, it is better not to dress the salad, but to put it in the refrigerator. Add the sauce just before serving. Have a delicious holiday!
For a change, Olivier with sausage and one more secret ingredient.
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, even a bowl of Olivier at a certain stage 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 when using 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 recipes for Olivier salad may contain a variety of 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 is chosen by the housewife 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 with 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 be involved. We think 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 for half an hour, 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, carrots, onions and bay leaves 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 put into 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.
Olivier is the favorite salad of everyone living in the vast expanses of the former Soviet Union, and to this day remains an attribute of festive tables, especially New Year's. And what’s surprising is that it doesn’t become boring or boring.
Ingredients for Olivier with beef:
- 3 potatoes;
- 1 carrot;
- 2 eggs;
- 2 pickled cucumbers;
- 150 g canned peas;
- 200 g lean beef;
- 1 apple;
- 1 onion;
- 250 g sour cream;
- greens for decoration;
- salt.
It is difficult to remember an equally popular dish at Russian feasts. As a rule, the Olivier recipe with beef is prepared in whole “bowls” and consumed with great pleasure.
Let's prepare Olivier with beef recipe
The meat is washed and boiled in salted water until cooked. Cool to room temperature, cut into thin bars or cubes. Carrots, potatoes and eggs are boiled, cooled, peeled, cut randomly into pieces or grated on a coarse grater. The apple is peeled, the core is removed, and the pulp is cut into small cubes.
Cucumbers are cut into strips. Peel the onion and chop it very finely, but it is better to chop it with a blender. Combine all the vegetables, peas, meat, apple in a large bowl, add salt, add sour cream, mix. The recipe for Olivier salad with beef is laid out in a beautiful salad bowl, decorated with sprigs of fresh herbs and served.
Pickled cucumbers 2-3 pcs.
Cucumbers 1-2 pcs.
Onion 1 pc.
Carrot 1 pc.
Canned peas 1 can
Mayonnaise to taste
Table salt to taste
Fresh herbs to taste
Black peppercorns to taste (for cooking meat)
Bay leaf 1-2 pcs. (for cooking meat)Preparation
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, herbs and mayonnaise. Place on the 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, pickles and fresh cucumbers is 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!
