Beef and Korean Carrot Obzhorka Salad with Mushrooms

Try an unusual version of a well-known snack! Today in the culinary world there are many variations of preparing Obzhorka salad with mushrooms: with meat, chicken, liver, potatoes, and so on. In the same cooking option, the taste of Obzhorka will be transformed: beef, Korean carrots and champignons.
cook time: 1h
Gavin Tanner
Beef and Korean Carrot Obzhorka Salad with Mushrooms

Nutrition Facts (per serving)

125
Calories
10g
Fat
3g
Carbs
7g
Protein

Ingredients (7 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Beef 300 g
Vegetable oil (for frying) 2 tbsp
Champignon 400 g
Pickles 2 pc
Mayonnaise 80 g
Korean carrots 200 g

Recipe instructions

Step 1

Step 1
How to make Obzhorka salad with Korean carrots and mushrooms and beef? Prepare all ingredients. It is better to take lean beef without veins and fat, medium-sized onions and pickled cucumbers, fresh champignons. If you do not add pickled cucumbers during cooking, then instead of fresh champignons, it is better to add pickled ones. They will give the salad a brighter taste.

Step 2

Step 2
Boil lean beef in lightly salted water in advance. If desired, you can add spices to the water during cooking, for example, bay leaves and black or allspice peas.

Step 3

Step 3
After cooking, let the meat cool completely in the water. Transfer the cooled boiled beef to a board and cut it along the grain and across into strips 2-2.5 cm long.

Step 4

Step 4
Peel the onion, rinse under running water and cut into thin half rings. Rinse the champignons under running water to remove sand and other contaminants; if desired, for greater aesthetics, remove the so-called “skirt” and cut into slices.

Step 5

Step 5
Pour vegetable oil into a frying pan and let it heat up, then fry the onion half rings in the hot oil until soft for about 5 minutes. After this, add the chopped champignons and fry them until all the moisture has evaporated. Season the vegetables to taste with salt and pepper and fry a little more. Then let the vegetables cool. There is no need to fry the mushrooms too much.

Step 6

Step 6
Place the pickled cucumbers on a board and cut into strips. Pour the cucumber juice that forms on the board into the sink; there is no need for excess liquid in the salad.

Step 7

Step 7
Place all prepared ingredients (beef strips, fried champignons with onions, pickled cucumber strips) in a salad bowl, also add Korean carrots. Season the salad with mayonnaise and mix. If necessary, salt the salad according to your taste.

Additional rubrics

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