Classic Ministerial Salad with Beef and Egg Pancakes

For the holiday table, original, made from ordinary products! Ministerial salad got its name because it was served in Soviet canteens at ministries. Back then it was considered an elite dish. I suggest trying its classic version — with beef and egg pancakes.
cook time: 25 min
Nora Vaughn
Classic Ministerial Salad with Beef and Egg Pancakes

Nutrition Facts (per serving)

166
Calories
13g
Fat
3g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Eggs 2 pc
Beef (boiled) 200 g
Bulb onions 1 pc
Vegetable oil 1 tbsp
Pickles 100 g
Mayonnaise 50 g

Recipe instructions

Step 1

Step 1
How to make a classic Ministerial salad? Prepare the following ingredients. Boil the beef first. It should be soft, not stringy. Instead of beef, you can use boiled veal. Choose any mayonnaise, homemade will be tastier and healthier.

Step 2

Step 2
How to cook beef? Boil water in a saucepan and salt it. Place a piece of beef in boiling water. Cook the meat at a low simmer over low heat, skimming off the foam if necessary. The cooking time depends on the quality of the meat and what part of the carcass the piece is taken from. Mine cooked for about an hour. Check readiness with a sharp knife — it should pierce the piece freely. Remove the meat from the broth and cool. Then cut it into strips or tear it into fibers. Place in a bowl.

Step 3

Step 3
Break the eggs into a bowl, add salt, and beat them lightly with a fork. Heat a frying pan over low heat, pour in just a little vegetable oil. Pour half the egg mixture, spreading it evenly over the bottom, like a pancake (mine is 24 cm in diameter). Fry the pancake for several minutes so that there are no liquid spots left on it. Remove the finished pancake from the pan. Fry the second one in the same way. Try to make them very thin.

Step 4

Step 4
Cool the egg pancakes. Roll them into a tube and cut them into strips. You will end up with long strips of egg pancakes. Add them to the salad bowl with the meat.

Step 5

Step 5
Cut the pickled cucumbers into strips and add to the salad. Choose cucumbers for salad that are crispy, not watery, tasty and aromatic.

Step 6

Step 6
Peel the onions and cut into half rings. Heat vegetable oil in a frying pan and fry the onion in it over low heat. Donʼt fry it until done; let it remain slightly crispy. Cool the onion and add to the salad.

Step 7

Step 7
Add mayonnaise to the salad and stir. Taste it for salt, add salt and pepper to taste. I don’t add salt to salads with mayonnaise; I have enough salt in the sauce.

Step 8

Step 8
Cool the salad slightly before serving. This salad can be served in a large salad bowl or in portions.

Additional rubrics

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