Warm Salad with Beef and Pickled Peppers peas - Detailed recipes with photos.

Warm salad with beef and pickled peas – detailed recipe. Nutrition value per serving: (total 4) Calories 425, total fat 22 g., Saturated fat g., Proteins 34 g., carbohydrates 20 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Dish Photography: Christopher Testany Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

460 gr. beef pulp, cut into 2 flat pieces
4 tsp weakly mustard
Coarse salt and freshly ground black pepper
3 tbsp. l olive oil
230 gr. porcini mushrooms, cut each mushroom in half or into four parts
1/4 Art. finely grated Parmesan cheese, as well as more for sprinkles
3 tbsp. l low fat sour cream
2 – 3 tsp. pickled green peppercorns, drain chop and liquid, as well as 1 tsp. can brine
2 large heads of romaine lettuce, chopped
3 stalks of celery, cut into slices
1 tbsp. cherry tomatoes, cut each tomato in half or into four parts
2 tbsp. whole grain toast

Recipes with similar ingredients: beef, Dijon mustard, porcini mushrooms, Parmesan cheese, sour cream, green peppers, salad romaine, celery, cherry tomatoes, croutons

Recipe preparation:

Grate meat on all sides 1 tsp. mustard and 1/4 tsp. salt and black pepper. In a large non-stick pan heat 1 tbsp. l olive oil at moderate heat. Place the meat in a pan and fry for 5 – 6 minutes. from each side. The meat is slightly fried, with a light pink juice. Lay on a cutting board. Wipe the pan dry.
Add to the pan 1 tbsp. l olive oil, heat, then add mushrooms and fry, without stirring, until golden brown, about 2 minutes Salt and continue cooking, stirring, another 3 minutes, until the mushrooms begin to soften.
Mix in a large bowl of parmesan, sour cream, 3 tbsp. l water, the remaining 1 tbsp. l olive oil and 3 tsp. mustard green peppercorns, brine and 1/4 tsp. salt and black pepper. Add mushrooms, romaine lettuce, celery, tomatoes and croutons, mix. Cut the meat into slices and add to the bowl, mix. Arrange the warm salad on plates and sprinkle with plenty Parmesan