Delicious stewed potatoes with beef. Beef stew with potatoes

Salad "Olivier". This dish, with its popularity, eclipsed all recipes of folk Russian cuisine, and then began to be considered national. And now it is difficult to imagine a family in which Olivier salad would not be prepared before the New Year. Its composition may vary slightly among different housewives. But what remains unchanged is the obligatory cutting of food into cubes and seasoning them with mayonnaise.

What does Olivier contain?

We will discuss the intricacies of preparing this dish in our article. According to the old Soviet GOST, Olivier is a food that means it must contain meat. But in Soviet times, the most popular product that was put in this salad was But after perestroika, they began to replace it with boiled meat. Moreover, in some sources, the Olivier salad, the composition of which we now know from memory, included beef and was officially called “Winter”, since all its ingredients could be easily obtained during the cold season. But the version of a similar dish with boiled chicken, according to all sources, was the same as it was most often confused with the classic Olivier salad.

In general, the history of this dish goes back to the 19th century, when a French citizen, chef Lucien Olivier, opened it at the Hermitage. His signature dish was the salad, which the creator himself, as a foreigner, dubbed “Russian”. True, modern housewives would be very impressed if they saw the then composition of Olivier. The classic recipe for this dish, proposed by Monsieur Olivier, included not only potatoes, sauce and cucumbers, but also such exotic ingredients as required at least three pieces per serving. Also an obligatory ingredient in that salad were fried hazel grouse, olives, kabul soybeans, capers and lanspik - a clear broth that gels well.

Preparation

As you can see, such a salad simply could not be “folk” - after all, few people know about some of its components even now. But it was in this form that he became famous throughout the world. Well, a completely different salad, “Olivier,” won popular love. You probably know its composition. Used products can be easily found in every refrigerator.

So, what does it necessarily include:

boiled potatoes;
boiled carrots;
Doctor's sausage or boiled meat;
canned green peas;
pickled or;
boiled eggs;
mayonnaise.

Some people also add a fresh apple, onion or leek to this list, as well as fresh cucumbers instead of pickled ones, which is also considered a variation of the recipe. And for supporters of a vegetarian diet, this salad exists in a meat-free format - and does not lose any of its taste.

Do you know what the largest Olivier salad was? We will tell you its composition now. The salad included as many as 220 kilograms of potatoes, 170 kilograms of cucumbers, half a ton of sausage and 5,000 eggs. It was prepared by Orenburg chefs on the eve of 2013. And since then this record has not been broken by anyone.

Holidays are a time for beautiful tables and delicious dishes. And one of the most popular dishes in our country for all holidays is the Olivier salad. This dish is especially popular on New Year's holidays and birthdays (especially winter ones). Here at the House of Knowledge I will tell you, my beloved readers, how to prepare a very tasty Olivier salad according to the classic recipe. Olivier is a fairly simple salad, but even it turns out better for some housewives, and worse for others. And all because there are a few simple secrets, following which, your Olivier will turn out so tasty that your guests are guaranteed to ask for more.

As always, before you start cooking, you need to have all the ingredients. The list of ingredients for classic Olivier is quite short, but if you wish, you can diversify it with your favorite products.

Potatoes - 3 pieces
Carrot - 1 piece
Onion - 1 head
Chicken eggs - 4-5 pieces
Boiled sausage - 500g
Canned green peas - 1 jar (400-500g)
Mayonnaise - to taste (about 500ml)

Secrets of preparing delicious Olivier:

All ingredients must be of the highest quality and tasty. To do this, I recommend trying all the products first. For example, you shouldn’t put carrots in Olivier, which taste like grass. To find out if potatoes are good for Olivier, prepare mashed potatoes from them in advance and give it to your family to try. If you like the mashed potatoes, then these potatoes will be suitable for Olivier salad. The same goes for sausage, pickles and mayonnaise. For example, I buy expensive sausage, because cheap sausage won’t make a delicious Olivier salad. Cucumbers should be well acidified, but at the same time crispy. Choose mayonnaise according to your taste and the preferences of your guests. Alternatively, you can make mayonnaise yourself, or just buy it at the store. The fat content of mayonnaise also depends only on your desire. For example, I use light mayonnaise, that is, low fat.
The second secret to preparing Olivier is correctly chopped ingredients. All products should be cut into maximally equal cubes with a side of approximately 0.7-1 cm. This, of course, does not apply to onions (they must be cut into small cubes) and eggs (it is difficult to cut them into equal cubes, as they fall apart).
Well, the third secret is the proportions of the ingredients. For example, I prepare Olivier from the quantity of ingredients described above, and Olivier turns out very tasty.

Olivier recipe.

So, to prepare a delicious Olivier, you first need to boil the potatoes (in their jackets) along with the carrots. To do this, the root vegetables must be thoroughly rinsed in running water to remove dirt and cooked until they become soft (ready root vegetables will be easily pierced with a match), but do not overcook them.

Boil the eggs at the same time as the potatoes and carrots. They must be hard-boiled, so cook them for about 10-12 minutes.

When the root vegetables have cooled slightly, peel them. Also peel the eggs.

Now to prepare Olivier, you need to cut all the ingredients into cubes and pour into a bowl. You can do this in any order. I usually first cut potatoes and carrots into approximately equal cubes (7-10mm side).

Then I cut the eggs, or rather press them through an egg slicer.

Now it's time to cut the sausage into Olivier. Cut it into cubes, about 7-10mm in size.

Then cut the salted crispy cucumbers into cubes and also add them to the bowl with the future Olivier salad.

Now all that remains is to cut the onion into small cubes.

All the ingredients that needed to be cut for Olivier are already in the bowl, and now all that remains is to add green peas (the whole jar) and lightly salt (slightly!, since pickles will add acid to the salad) and pepper.

Mix all ingredients without adding mayonnaise.

Now the Olivier salad is almost ready. All that remains is to mix the ingredients with mayonnaise and you can serve. But if you don’t plan to eat all of Olivier at one time (if there is a lot of it), mix with mayonnaise only the part that you can handle. Cover the unused ingredients with a lid or cling film and refrigerate until the next feast (but not in a month!!!).

Many families traditionally cannot complete any festive feast without their favorite dish - Olivier salad.

It is one of the most common dishes, distinguished by its originality of preparation and excellent taste. What does eating salad bring to its admirers - benefit or harm to the body?

Nutritional value of salad

It’s hard to imagine a New Year’s feast without Olivier salad

Olivier contains components that have beneficial properties that have a beneficial effect on human health. Among the positive qualities contained in the salad products are the following:

containing valuable vitamins and elements;
a set of vegetables is used to prepare the dish without frying them;
plant fibers help improve the functioning of the digestive system and reduce the risk of developing cancer;
boiled meat with a low fat content creates a satiating effect;
eggs provide the body with amino acids - sources of creating protein tissue;
pickles maintain the level of water-salt balance in the body, which is especially important when using alcoholic beverages at feasts;
salad dressing sauce made from low-calorie sour cream or yogurt with the addition of lemon juice makes the dish dietary.

Harmful Olivier?

In addition to the above beneficial qualities, Olivier can pose a danger to people with existing abnormalities in the functioning of the digestive tract. In this regard, there are a number of negative points:

mayonnaise used to prepare salad has a negative effect on the stomach;
a mixture of a large number of different components of a dish is prone to long digestion, provoking the appearance of unpleasant symptoms in the form of heaviness, a feeling of bloating, and overcrowding;
If there are existing disturbances in work, especially in combination with the consumption of alcoholic beverages, there is a risk of an acute attack of pancreatitis.

To prevent harmful consequences after eating Olivier, it is recommended to start your meal with meat or fish dishes rich in protein.

Features of preparing a healthy salad

Ingredients for Olivier salad

The key to success in preparing a delicious dish depends on the quality of the ingredients used for this purpose.

In order to avoid ending up with low-quality Olivier, it is recommended to test all products in advance. For example, carrots should be sweet, and cucumbers should be crispy and sufficiently sour.

An equally important aspect in this matter is maintaining the proportions of the salad ingredients. To determine the correct amount of components, you should know that potatoes in relation to other products must be put in twice as much of each of them.

To make Olivier you need:

boil vegetables (carrots, potatoes), cool under cold water until completely cooled in order to avoid sticking in the future;
at the same time, boil chicken fillet or lean pork pulp for 40 - 50 minutes, while the meat should be placed in boiling salted water;
After boiling, eggs are boiled for about 10 minutes, cooled for better shelling in cold water;
Canned peas and cucumbers are removed from containers after draining the liquid.

Having prepared all the ingredients for the salad, begin to chop them evenly into cubes, having previously peeled the potatoes, carrots and eggs.

After this, you should mix the resulting ingredients and, to obtain good taste, leave the dish in a cold place for about 1 hour. Before serving, Olivier is seasoned with sauce, and fresh onions, herbs, salt, and spices are added at your discretion, and mixed thoroughly.

Selection of ingredients

Fresh ingredients for a delicious Olivier salad

There are several recipes for preparing Olivier, and the classic version of the salad also has different types. The main components of the dish are the following food products:

Boiled meat of chicken, beef, pork, which is sometimes replaced with boiled sausage, ham. The choice depends on the speed of production, as well as taste preferences. Although Olivier with the addition of natural meat is considered healthier and more refined.
Potatoes are also an essential part of the salad. Its predominant content in the dish gives it softness, delicate taste, and, at the same time, adds satiety. It is advisable to use medium-sized tubers for ease of boiling in their skins. You can use baked vegetables for these purposes if desired.
Boiled carrots add piquancy to the salad and also serve as decoration due to their bright, rich orange color.
Pickled or pickled cucumbers add the necessary spiciness and sourness, but the use of a fresh type of vegetable is allowed for the dietary version of Olivier.
Chicken eggs are used as the main ingredient and also for decoration with yolks.
Onions are placed in the finished dish with care so as not to overdo it and spoil the taste.
A soaked apple, or a fresh sour variety, without peel, cut into small cubes, also adds a certain piquancy, but only according to culinary preferences.
Salted or pickled mushrooms are sometimes used as one of the salad products, giving it originality and a specific taste.

This is a list of only the main ingredients, but their list can be expanded:

grapes
pomegranate,
corn,
fried chicken,
smoked meats,
cheese.

The main thing is that they taste well with each other. Mayonnaise and sour cream. The dressing is the basis of the salad, and it is its secret that remains undisclosed. Today it is best to prepare mayonnaise for the salad yourself, especially since it is not difficult to do.

Otherwise, you can mix Provencal mayonnaise with sour cream, and add a little mustard for spiciness; allowed only as decoration in small quantities.

Olivier is an excellent salad, especially in the winter season. It is very satisfying and goes well with red semi-sweet wine and dark beer. The benefits of Olivier salad directly depend on what ingredients are included in its composition.

This video will help you prepare a delicious Olivier salad:

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Today Olivier is prepared for all holidays and to diversify the home menu. But Olivier salad can be prepared not only according to the usual recipe. There are other variations of this dish.

Classic recipe for Olivier salad with sausage

First, let's look at the classic recipe, which is prepared with the addition of pickles and green peas.

Required ingredients:

5 eggs;
5 pickles;
2 medium carrots;
mayonnaise and salt;
5-6 small potatoes;
150 g canned peas;
350 gr. sausages.

Preparation:

Boil potatoes with skins and carrots. Boil the eggs in a separate bowl.
Cut the prepared vegetables and eggs into cubes. Cut the sausage in the same way.
Mix the ingredients and peas in a bowl with mayonnaise.

The classic recipe for Olivier salad with pickled cucumber is not only tasty, but also healthy, because it contains boiled vegetables.

Mayonnaise recipe for Olivier

You can use store-bought mayonnaise for the salad. But the taste of the salad and its composition will be better if you season it with homemade mayonnaise, which is prepared quickly and does not require effort.

Ingredients:

400 g vegetable or olive oil;
2 eggs;
vinegar;
Provençal herbs;
mustard in paste form.

Beat the eggs well and pour in the oil. Mix the ingredients until you get a white mass. Then add vinegar, herbs and mustard.

The delicious sauce for Olivier dressing is ready! It can also be used for other salads that you like to prepare for your family and guests.

Recipe for Olivier salad with tuna

Olivier salad is usually prepared with sausage. But the recipe can be changed and replace the sausage with tuna. The salad will turn out to be unusual and suitable for those who want to diversify the usual Olivier.

Salad ingredients:

2 carrots;
110 gr. pitted olives;
3 potatoes;
200 gr. tuna;
mayonnaise;
4 eggs;
60 gr. canned red pepper;
100 gr. canned peas.

Preparation:

Boil carrots, potatoes and eggs and cool. Peel all ingredients and finely cut into cubes.
Drain the tuna and add to the rest of the ingredients, add the peas and chopped olives. Season the salad with mayonnaise and salt.
Place the finished salad on a dish, garnish with canned pepper and egg.

Recipe for Olivier salad with fresh cucumbers

If you replace pickled cucumbers with fresh ones, the salad takes on a different taste and aroma. Try making Olivier salad with cucumber, the recipe for which is written below.

Ingredients:

3 fresh cucumbers;
mayonnaise;
300 gr. sausages;
5 medium potatoes;
carrot;
fresh greens;
6 eggs;
300 gr. canned peas.

Ingredients:

veal tongue;
2 quail or hazel grouse;
250 gr. fresh lettuce leaves;
150 gr. black caviar;
200 gr. canned crabs;
2 pickled cucumbers and 2 fresh;
olive;
150 gr. capers;
half an onion;
half a glass of vegetable oil;
juniper berries.

Dressing sauce:

2 tbsp. olive oil;
2 yolks;
white wine vinegar;
Dijon mustard.

Preparation:

Cook the tongue for about 3 hours. Half an hour before it’s ready, put a piece of onion, a bay leaf and a few juniper berries into the pan, and add salt to the broth.
Place the finished tongue in cold water and remove the skin, put it back into the broth and turn it off when it boils.
Prepare the dressing sauce. Beat the yolks with butter into a thick mass, add a few drops of Dijon mustard and vinegar.
Fry quails or hazel grouse in vegetable oil, pour a glass of water into the frying pan, add spices (allspice, bay leaf and black pepper) and simmer covered for 30 minutes. When the cooked bird has cooled, remove the meat from the bones.
Chop poultry, crab, capers and peeled cucumbers. Mix ingredients and add sauce.
Wash the lettuce leaves and place some on a plate. Top with lettuce and remaining leaves. Place olives and quartered boiled eggs along the edges. Drizzle sauce on each piece and add a little caviar.

If you can't find hazel grouse or quail, turkey, rabbit or chicken will do. Eggs can be replaced with quail eggs.

Olivier salad recipe with chicken

Everyone is used to preparing a salad with boiled sausage, but if you add fresh boiled meat instead, the taste of Olivier turns out to be unusual. The recipe for winter salad Olivier with chicken described below will decorate the holiday and will please your guests.

Ingredients:

6 potatoes;
500 g chicken breast;
2 carrots;
6 eggs;
mayonnaise;
green;
onion head;
2 cucumbers;
a glass of peas.

Preparation:

Separately boil carrots, eggs and potatoes, cut into cubes.
Wash the chicken meat and cut into small cubes, add salt and spices, such as curry, paprika, garlic, Italian or Provençal herbs.
Fry the meat in a frying pan and transfer to a bowl. Defrost the peas, finely chop the onion and herbs, cut the cucumber into cups.
Mix all ingredients and season with mayonnaise or sour cream and mustard sauce.

Potatoes and beef stewed in a saucepan are a hearty and tasty dish for the whole family. Of course, such potatoes take quite a long time to cook, but you don’t have to stand at the stove all the time: you throw in the necessary ingredients and you can do other things or cook something else at the same time. These potatoes are perfect for lunch or dinner on a weekend, when the whole family gathers at one table, and this dish can also be served as a hot dish for a holiday table.

To prepare stewed potatoes with beef in a saucepan, prepare the necessary products from the list.

Wash the beef and cut into small pieces.

Peel the onions and carrots. Cut the onion into cubes and the carrots into slices.

Stir tomato paste with two glasses of water.

Add sunflower oil to a thick-bottomed pan, heat well and add meat. Fry the meat until lightly crusted and add onions and carrots to it.

Pour tomato dressing over the meat, salt and pepper. Cover the pan with a lid and cook the meat for 1 hour over low heat. At this time, you can calmly do other things.

10 minutes before the meat is ready, peel the potatoes and cut them into slices.

Add potatoes to meat, add another glass of hot water. Also add bay leaf to the pan and, if desired, any spices to your taste. I added Provençal herbs.

Cook the potatoes with the meat for 25-30 minutes under a closed lid over low heat.

Serve the stewed potatoes and beef cooked in a saucepan with fresh vegetables.

Bon appetit!