Classic chafan salad with beef

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to prepare classic chafan salad with beef? Cut the beef into thin strips. You can first keep fresh meat in the freezer for half an hour so that it freezes a little and makes it easier to cut.

2. STEP 2

   

   Pour 50 ml of vegetable oil into a frying pan and heat it well. Place the meat in one layer and fry it until crispy and golden brown, 5-7 minutes on one side and the same on the other. Fire is above average. Salt to taste.

3. STEP 3

   

   Peel the onion and cut into thin half rings. Place it in a small bowl, fill the bowl with hot water to the brim and add vinegar. Leave to marinate for 30 minutes. This way the onion will not taste bitter.

4. STEP 4

   

   Slice the cabbage as thinly as possible. Peel the beets and carrots and cut them separately on a Korean carrot grater. For the indicated weight, I got one medium beet, one medium carrot and 1/4 of a small fork of young cabbage.

5. STEP 5

   

   The specified weight of potatoes yielded three medium tubers. Peel the potatoes, wash them and cut them into thin strips - thinner than French fries. Rinse again with boiling water to remove the starch, drain in a colander and place on a cutting board to dry.

6. STEP 6

   

   Heat refined vegetable oil (100 ml) in a frying pan and cook the potatoes over high heat for no more than 3 minutes - the oil should almost cover the potatoes. At the end of the heat treatment, it should remain light with a barely noticeable golden crust. Place the finished potatoes in a colander or remove with a slotted spoon to separate them from the oil. The potatoes come out half-baked.

7. STEP 7

   

   Wash and chop the parsley.

8. STEP 8

   

   Now assemble the salad. Lay out all the ingredients in a heap. Take a large dish, place the meat in the middle, place vegetables around the meat in a circle: beets, cabbage, carrots and potatoes, repeat the sequence and make sure that the beets are opposite the beets, the carrots are opposite the carrots, etc. Sprinkle with herbs between sections. Place the onions on top of the vegetables around the meat. Sprinkle the salad with salt and a mixture of peppers on top.

9. STEP 9

   

   Serve the salad separately with a mixture of sour cream, mayonnaise and garlic; you can also sprinkle it with chopped dill.

Comments on the recipe

Svetlana

30.10.2023

4.5

Beef and vegetables are a great combination. This is a tasty version of a meat salad.

Pirko Rita

30.10.2023

4.9

The salad turns out to be very colorful, so I decided to make it. But I was disappointed, because the presentation is really festive, but the taste is not at all... Of all the components of the dish, I only liked the potatoes and meat. I didn't like raw vegetables at all. It is also inconvenient to eat, all the ingredients are of different sizes (some ingredients are cut much larger than others, too disproportionately). I won't cook anymore. But that's just my opinion. I am attaching what I got

Lydia

30.10.2023

4.7

I’ve been cooking Chafan this way for 25 years! This can be said to be my favorite salad. But it differs in cooking technology from yours in that I add pie potatoes, and marinate carrots and beets in different bowls with salt, sugar and vinegar. Then I drain the marinade and scald it with hot vegetable oil in which I fry the onions (a small amount). I think your salad is also very tasty, it’s just that everyone has their own preferences

Kola Beldyev

30.10.2023

4.9

I sincerely recommend shredding everything using a Korean grater. Except for meat, of course. You need Korean carrots. I mean, pickled in Korean. It’s easier to buy, but many people pickle it themselves. Anything you are going to fry must first be dried with a paper or linen towel. It is better to fry in deep fat, in which a pod of hot hot pepper - chili or cayenne - is fried at the same time. The spiciness of chafan is only beneficial. However, this, of course, is not for everybody. And for additional beauty, you can use raw or pickled vegetables, chopped into thin strips, and twist what you are going to fry into a nest with a fork. The size of the nests is at your discretion. I make nests with a diameter of 2-3 cm with a small fork. Fry, as I already said, directly in the form of nests in deep fat. By the way, 2-3 minutes of deep-frying beets, also lightly pickled, won’t hurt. This makes it very convenient to divide into portions. And so, of course, chafan is an unusually wide scope for creativity.

Kate

30.10.2023

4.7

Classic chafan salad with beef is a fun set appetizer for a festive feast! Great option, thanks for the recipe!