This hearty meat salad comes from the fifties. It appeared thanks to the idea to implement restaurants in Moscow with various national cuisine of the republics, to introduce people to cultural pastime. Moscow chefs, having analyzed the most popular Uzbek products, put together the main national salad. And the fame of the delicious and nourishing salad "Tashkent" spread to the melody "Uchkuduk, three wells" throughout the former Union. Beef, radish, crispy onion - an excellent accompaniment to a glass of white. I would even say that this is a purely masculine dish that is popular in our time.
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Ingredients:
Radish - 300 grams
Boiled veal - 200 grams.
Onions - 3 pcs.
Salt, spices, herbs - to taste
Red hot peppers - to taste
Sugar - a pinch
Vegetable oil - 50 ml
Mayonnaise - 2 tablespoons
Sour cream - 2 tablespoons
Course of action:
Prepare the required foods. Radish in salad can be used green (margelan) or white (daikon).
I advise you to take mayonnaise equally with sour cream or natural yogurt. If you are an ardent opponent of using industrial mayonnaise as a dressing, replace it with homemade sauce or any fermented milk product.
Boil the veal in a small amount of salted water and cool without taking it out of the broth.
Cut the radish into strips with a knife. You can use a Korean carrot slicer. To get rid of the specific smell of the radish, soak it in cold water for 15 minutes.
Cut the cooled boiled meat into strips.
Chop the onions into rings or half rings. Sprinkle with a pinch of sugar for more caramelization when browning.
You can add a little flour to the onion if desired. This will make it crisper.
Combine the radish and meat straws in a container.
Heat vegetable oil in a frying pan and place onion rings. Add some hot pepper. When heated, the aromas are extracted and give the dish more flavor and aroma.
Fry the onions until golden brown. By the way, you can take a larger amount, since after frying the volume will decrease significantly.
Leave some of the fried onions for decoration, put the rest with the radish and meat. Season the salad with a mixture of mayonnaise and sour cream, salt, add spices to taste. Mix.
A mixture of freshly ground peppers, cumin (for an amateur) is perfect for this dish.
Place the salad on a common dish or place in portioned salad bowls. Garnish with leftover fried onions and herbs.
Try to prepare the classic Soviet salad "Tashkent", because it is still relevant!
Bon Appetit!
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