Moms Cookbook

Pikanter Rindfleischsalat

Tangy beef salad from boiled soup beef (or leftover roast) with cornichons, pointed pepper and onion in a mayonnaise-mustard marinade. A good use for the meat from Fleischbrühe. Serves 2.

Makes
2 servings

Instructions

  1. Stir the mayonnaise with the salad herbs, mustard, pepper if using, and the ketchup or tomato paste. If it is too thick, add a little gherkin brine.

  2. Mix everything well with the beef and the other ingredients and let it steep well.

  3. Then season again, perhaps with a little chili and a little lemon juice.