Meat vinaigrette. “Vinaigret” with meat recipe – vegetables become more filling For mustard dressing

Step-by-step recipes for meat vinaigrette with sauerkraut and fresh cabbage, mushrooms, butter and mayonnaise

2018-03-09 Marina Vykhodtseva

Grade
recipe

3393

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

6 gr.

Carbohydrates

8 gr.

98 kcal.

Option 1: Classic recipe for meat vinaigrette with sauerkraut

Sauerkraut will be used to prepare this salad. The meat version of the vinaigrette can include pork, but it is better to use beef. This meat has a more pronounced taste, it is not fatty, and goes better with vegetable oil dressing.

Ingredients

2 beets;
300 g sauerkraut;
40 ml vegetable oil;
2 potatoes;
1 carrot;
150 g pickled cucumbers;
200 g boiled beef;
15 g mustard;
1 onion.

Step-by-step recipe for a classic meat vinaigrette

You need to start by cooking vegetables. Wash the potatoes and carrots, place them in a saucepan, add water, and place on the stove. Beets are always cooked separately from other vegetables, but you can also buy them ready-made. Cool all root vegetables, peel and cut into small cubes.

The meat can be prepared specifically for vinaigrette or removed from the broth for first courses, this is often done. Cool, cut, send to vegetables.

We chop the pickled cucumbers finely, squeeze them to get rid of excess water, also chop the onions and put it all in a bowl after the beef.

All that remains is to cut the cabbage. When using an overly sour vegetable, it is washed, but only with cold water. Transfer next to a bowl.

For dressing, mix oil and mustard; salt is usually not needed. Pour into salad, stir. Greens are welcome, which can be added in any quantity or used for decoration.

To be able to accurately cut beef (or other meat), you need to cool it well, you can keep it in the freezer for a while so that the fibers become stronger.

Option 2: Quick recipe for meat vinaigrette

An option for not only a quick, but also a very tasty meat vinaigrette. To prepare, you will need some smoked meat and boiled vegetables. It’s good if you can buy ready-made beets, this will save a lot of time.

Ingredients

150 g smoked meat (ham);
2 beets;
200 g sauerkraut;
1 can of beans;
2 potatoes;
2 carrots;
4 tablespoons of oil;
a bunch of onions.

How to quickly prepare meat vinaigrette

Peel all the boiled vegetables, chop the beets, carrots and potatoes into standard cubes of about half a centimeter. Some people like large pieces, others like small vinaigrette, we make it at our own discretion. Pour into a bowl.

We also chop the smoked meat. You can mix it half and half with ham or sausage. Transfer, add sauerkraut and onion. Greens are used here. If the cabbage is cut into long strips, then first you need to shorten it.

Drain the filling from the beans and add to the salad. We introduce vegetable oil, it is not necessary to use sunflower, olive will also work. Stir and you're done!

You cannot mix warm ingredients with cold ones in salads; all vegetables must be cooled. And so that they are neatly cut and do not crumble, it is advisable to cook them in advance.

Option 3: Meat vinaigrette with mayonnaise and peas

Another recipe for meat vinaigrette with beef, but you can also use pork without fat. For dressing you will need regular mayonnaise; you can choose the fat content and type of sauce at your discretion. This salad is also distinguished by the presence of green peas in the recipe. Additionally, you will need pickled or canned cucumbers.

Ingredients

2 beets;
0.3 kg beef;
1 onion;
3 potatoes;
2 carrots;
3 cucumbers;
150 g mayonnaise;
1 can of peas.

How to cook

Boil all the vegetables, then cool, peel and chop. Mix immediately in a large bowl.

We cook the beef separately. Let the meat cool, chop and add. Add green peas after draining the water. This recipe is without cabbage, but with cucumbers. Crumble them and lay them out next.

If you are using non-salad onions, chop them and pour boiling water over them. Pour into meat vinaigrette.

Add mayonnaise, stir. We add salt to taste, sometimes it is simply not needed, it all depends on the cucumbers and spices that were added when cooking vegetables and meat.

If a large amount of mayonnaise bothers you, you can make the sauce lighter by diluting it in half with sour cream, adding lemon juice, salt, and pepper for taste.

Option 4: Meat vinaigrette with mushrooms (honey mushrooms)

There are recipes for a meat version with fried mushrooms, but it’s still better to add marinated ingredients. Honey mushrooms are used here. They look very nice in a vinaigrette and don’t require cutting, but sometimes they need to be rinsed to remove excess mucilage from the surface.

Ingredients

2 beets;
1-2 carrots;
200 g pickled mushrooms;
3 potatoes;
200 g boiled meat;
1 onion;
30 ml oil;
1 tbsp. l. mustard;
2 pickled cucumbers;
spices;
2 tsp. lemon juice.

Step by step recipe

Boil the vegetables you need (beets, carrots and potatoes). After cooling, chop and pour into a bowl.

Add chopped meat. Chop the onion finely and add it afterwards. Immediately add mushrooms to the salad. If necessary, rinse them with cold water and place them in a colander. Peppercorns and other large spices that may be present in the jar should be thrown away immediately.

Peel the onion, cut it, add it afterwards. Add pickles.

Make a dressing from oil with mustard and lemon juice, grind thoroughly, add spices. Pour into vinaigrette and stir. Let it cool for an hour, after which you can serve it.

You can use other mushrooms for this salad, but it is better to pre-cut large caps into slices, quarters, or chop them into cubes, so that the product stands out from the other ingredients.

Option 5: Meat vinaigrette with garlic sauce and fresh cabbage

Juicy, fresh and fairly low-calorie version of meat vinaigrette with an amazing dressing. It is prepared with sour cream; you can use any fat content, but it is not advisable to use a product with a liquid consistency.

Ingredients

300 g cabbage;
2 beets;
150 g sour cream;
200 g meat (boiled);
2 potatoes;
1 carrot;
3 cloves of garlic;
2 sprigs of dill;
1 tsp. vinegar.

How to cook

Prepare meat, beets and potatoes with carrots. Cool all these vinaigrette ingredients, cut them, and pour into a bowl.

Chop the cabbage into thin strips, sprinkle with table vinegar, add salt and mash with your hands. Transfer to the total mass.

Prepare the sauce. Chop the garlic and dill, place in a bowl, add salt, pepper and crush with a pestle. Add sour cream, stir and add to salad.

The finished vinaigrette can be allowed to stand for a while. There is no need to store the salad for a long time, as fresh cabbage will release juice and wither. For the same reason, you should not add greens, but you can safely use them for decoration immediately before use.

You can decorate this salad with grated cheese. It goes well with all vegetables, including beets, and perfectly complements meat.

Option 6: Meat vinaigrette with eggs

Another interesting recipe for a meat version of vinaigrette. Additionally, the salad will require eggs; mayonnaise is again used for dressing; if desired, replace it with sour cream or sauce from the recipe above.

Ingredients

300 g meat;
2 beets;
1 can of peas (beans);
3 potatoes;
4 pickled cucumbers;
160 g mayonnaise;
2 carrots;
4 eggs;
1 onion.

How to cook

We put the eggs to boil, the carrots and potatoes separately, and the beets in a third saucepan, if they were not purchased ready-made. Let all ingredients cool. Then cut the vegetables and meat into cubes, about the same as peeled eggs.

Onions can be taken fresh or pre-sprinkled with vinegar to marinate them. Let it sit and transfer it to the meat vinaigrette.

Add chopped cucumbers and green peas to the salad. You can replace it with canned white or red beans; carefully strain off the liquid.

Stir the dry vinaigrette ingredients together, then add mayonnaise. There shouldn’t be a lot of it, it’s not Olivier. Lightly press the salad with the back of a spoon to compact it, cover and put in the refrigerator for 40 minutes.

Vinaigrette should not taste bland. For this reason, pickles and sauerkraut are added to it; sometimes the vegetables are simply sprinkled with lemon juice, which can also be done.

Vinaigrette is a very tasty vegetable salad. True, on the festive table the dish in its original form is increasingly becoming irrelevant. But the meat variation will not only fit into the bright, festive atmosphere, but will also become one of the main treats at the feast. Bright and with meat, it’s perfect for any celebration.
You can find out the food proportions for “Vinaigrette” from our article today.

The composition of this amazing dish is the complete opposite of the traditional recipe. But thanks to the addition of products such as veal and beef tongue, the salad acquires an amazing flavor. This is no longer just a set of vegetables, but completely different.

Ingredients of salad vinaigrette:

200 gr. veal;
200 gr. beef tongue;
2 potatoes;
2 pickled cucumbers;
2 carrots;
1 beet;
60 gr. oils

How to properly prepare vinaigrette:

The tongue and veal must first be boiled in slightly salted water. After cooking, cool and chop into small pieces.
You need to wash and boil carrots, potatoes and beets in separate saucepans. When the heat treatment process has already been completed, they need to be given time to cool on their own and only upon completion, peel and cut into strips.
Chop the cucumbers into pieces.
All prepared products should be mixed separately from each other in a small amount of oil.
The vinaigrette is assembled in layers: beets, potatoes, veal, tongue, carrots, cucumber.
It is recommended to cool the appetizer before serving.

Tip: You can use other types of meat for this dish. True, it is with tender veal that the appetizer turns out truly special.

How to make vinaigrette correctly

The snow-white dressing in this salad is not entirely familiar, but it is thanks to it that the dish gets its special taste and appearance. and sour cream it turns out festive, indescribably colorful and unexpectedly tender and satisfying.

Salad vinaigrette ingredients:

300 gr. beef;
3 potatoes;
3 carrots;
1 beet;
2 pickled cucumbers;
100 gr. sauerkraut;
100 gr. sour cream;
50 gr. mayonnaise.

How to prepare vinaigrette recipe:

Wash the beef, trim the veins and boil in salted water. When the tenderloin has cooled, you need to cut it into pieces.
Wash and boil the root vegetables. Then cool, peel and cut into cubes.
Grind the cucumbers to size with the remaining ingredients.
Squeeze the cabbage with your hands to remove excess marinade and shorten the strips.
Mix sour cream and mayonnaise in a bowl.
Combine all ingredients, add sauce and stir.

Tip: instead of pickled cucumbers, you can use pickled and even fresh fruits.

How to make vinaigrette salad with meat

In a classic dish, beans are used not only for additional flavor, but also to make the dish more filling. How much more nutritious it will be if, in addition to beans, you also use pork in it. The taste is completely different, incredible and simply excellent.

What you need for the vinaigrette:

1 beet;
3 potatoes;
1 carrot;
400 gr. canned beans;
350 gr. pork;
30 gr. onion greens;
250 gr. sauerkraut;
40 gr. oils;
1 tsp. mustard;
third tsp thyme;
2 tsp. wine vinegar.

How to prepare vinaigrette salad:

Vegetables should initially be thoroughly washed using a brush and only then immersed in water and boiled.
Boiled vegetables need to cool; after the cooling process is completed, they are peeled and finely chopped.
The meat, of course, also needs to be boiled in salted water and cooled. Once cooled, it is already cut as finely as possible.
The cabbage is placed in a colander and washed, after which it is wrung out and chopped a little smaller.
The liquid is drained from the beans.
Prepare the sauce in a small bowl. For this purpose, vinegar, oil, thyme and mustard are mixed. All components are whipped until a homogeneous composition is obtained.
The onion is simply chopped finely.
All products are laid out in a salad bowl and seasoned with sauce. All you have to do is wait a couple of hours until the finished dish sits in the refrigerator and you can serve it.

Vinaigrette correct recipe

A good alternative to the standard Olivier salad is Vinaigrette, which contains meat, green peas, and mayonnaise. The taste is rich, and the appearance is refined and solemn. There is no shame in serving such a creation at the holiday table.

Ingredients for vinaigrette:

3 potatoes;
2 pickled cucumbers;
2 beets;
2 carrots;
400 gr. green peas;
300 gr. beef;
100 gr. mayonnaise;
1 bunch of green onions.

How to prepare vinaigrette:

Wash the beets, dry with a paper towel and wrap in foil. Bake the root vegetable in the oven.
Cool the finished beets, peel them and cut into cubes.
Wash carrots and potatoes and boil. Then cool, remove the peel, and chop to the size of beets.
Cut the cucumbers into pieces.
Rinse beef meat and boil in salted water. Cut the cooled tenderloin into the same size as the remaining ingredients.
Place the peas in a colander and wait until the juice drains.
Rinse and chop the green onions.
Combine all ingredients, add mayonnaise and mix.

Important! Meat should be immersed exclusively in boiling water. Due to this, the fillet will not only not lose its beneficial properties, but will also remain refined and tender, juicy and soft.

Vinaigrette salad with meat and pickled apples

Sometimes a fresh apple is used, but for some reason soaked fruits are less popular. Although it is the cutting of such fruits that gives a simple dish a perfect, refined and rather unusual taste.

You will need:

2 beets;
300 gr. meat;
50 gr. apple cider vinegar;
200 gr. sauerkraut;
1/3 tsp. Sahara;
2 onions;
30 gr. oils;
2 soaked apples;
100 gr. pickled lingonberries.

Cooking steps:

Wash and boil the beets. Then cool, peel and cut into cubes.
Peel and chop the onions.
The cabbage needs to be squeezed thoroughly and the strips shortened.
Rinse the meat and boil in water with spices. Then cool and cut into cubes.
Mix vinegar in a small bowl with salt, sugar and oil.
Cut the soaked apples into pieces.
Combine all products in a salad bowl, pour over the dressing and mix.

In the minds of many, vinaigrette is an exclusively vegetable salad, light, vitamin-rich and ordinary. But with the addition of meat, the treat becomes satisfying, high-calorie and takes on a completely different flavor. This appetizer can be used not only for a snack, but also offered to guests as a full meal.

Today I will tell you about meat. This vinaigrette with meat is not a shame to serve at any holiday table. Thanks to its interesting taste and beautiful appearance, this salad will be a favorite on your table, you just have to try it once!

Ingredients:

potatoes 3 pcs.
pickled cucumber - 2-3 pcs.
medium beets - 3 pcs.
carrots - 2 pcs.
green peas -1 jar
boiled beef - 300 grams
ground black pepper
mayonnaise

Preparation:

Prepare vegetables (potatoes, carrots, beets), boil, peel and cut into equal small cubes.

Also cut the pickled cucumbers into cubes.

Now let's cook the beef. The beef needs to be boiled in advance. Throw a piece of meat into boiling water. This will prevent the digestion of nutrients into the water and the meat will remain tasty and juicy. This is a very important point. Remove from the broth and cool. Cut the boiled beef into the same cubes,

You can leave a few slices for decoration. In principle, you need to decide in advance, before cutting, what you will decorate with. And leave the appropriate products for this. Combine chopped vegetables and meat with green peas, season with mayonnaise, sprinkle with pepper and stir; if necessary, you can add a little salt to the salad.

Place in a heap in a salad bowl, garnish with the ingredients included in the salad, and you can cut the vegetables into shapes. I garnished with sliced cucumber and pickled pepper (I got it from where the cucumbers came from - from a jar). It turned out elegant and divinely delicious!!! Now you know how to prepare a vinaigrette with meat.

There are many different recipes for making vinaigrette. All sorts of ingredients are added to the salad to improve the taste. I suggest you try vinaigrette with meat, which turns out to be more satisfying than the classic version, and tastes a little different. Mustard dressing gives the salad a spicy kick. Try it, it turns out great!

Ingredients

To prepare a vinaigrette with meat you will need:

meat (I use lean pork) - 100 g;

boiled beets - 2 pcs.;

boiled potatoes (in their jacket) - 2 pcs.;

small boiled carrots - 1 pc.;

pickled cucumbers - 2 pcs.;

onions - 0.5 pcs.;

sauerkraut or pickled cabbage - 30 g;

aromatic sunflower oil - 1 tsp;

salt, freshly ground black pepper - to taste;

parsley or onion for serving.

For mustard dressing:

ready-made hot mustard - 0.5-1 tsp;

vegetable oil - 3 tbsp. l.;

vinegar 9% - 1 tsp.

Cooking steps

Peel potatoes, beets and carrots. Cut the beets into small cubes, add sunflower oil and stir. Add diced carrots.

Add diced pickled cucumbers and cooled boiled meat to the beets and carrots.

Cut the potatoes into the same cubes as the rest of the ingredients and add to the salad along with sauerkraut.

Cut the onion into thin half rings and add to the salad. Salt and pepper.

Prepare the dressing: add mustard to the vegetable oil and pour in the vinegar.

Mix the dressing thoroughly and intensively with a spoon until smooth.

Enjoy your meal!

Vinaigrette with meat is one of the many options for preparing this famous and delicious salad. The dish is easy and inexpensive, so you can cook it every day.

Vinaigrette is a native Russian salad with a French name and is sure to be present on the holiday table. In addition to the fact that it is loved by many, this salad can boast of its beneficial properties. After all, vinaigrette is a real storehouse of vitamins.

The calorie content of a classic salad is approximately 120-130 kcal per 100 g. Since there are many options for preparing vinaigrette, the calorie content of each depends on the ingredients.

Nutrients and vitamins help to quickly improve health, it is especially useful for people suffering from diseases of the gastrointestinal tract. But most of these substances disappear during the cooking process, so to preserve them, vegetables can be steamed or oven-baked. You should also remember that the vinaigrette cannot be stored for more than a day, even in the refrigerator, otherwise intestinal disorders may occur after consuming it.

The vinaigrette with meat becomes even more satisfying and tasty thanks to the beef.

How to make vinaigrette with meat?

40 minutes
6 servings
170 kcal

Ingredients:

Potatoes – 2 pcs.
Beef – 200 gr.
Salted or lightly salted cucumbers – 2 pcs.
Sauerkraut – 300 gr.
Beetroot - 1 pc.
Carrots – 2 pcs.
Green onions – 1 bunch
Dill – 1 bunch
Sunflower oil – 100 gr.

1. Wash the vegetables. Boil potatoes, carrots and beets, then cut into cubes.
2. Boil the meat until cooked and cut into thin slices.

2. Finely chop the pickled cucumbers.
4. Wash and chop the greens.