6 eggs
6 hr. L. starch
400 g of meat (sirloin is desirable)
200 g of mayonnaise
3 cloves garlic
salt pepper

Cooking method:

Lightly beaten eggs, stirring constantly, add the starch, avoiding the formation of lumps. If you still have not managed to avoid lumps – pass the mixture through a sieve. Season with salt and pepper. Fry egg mixture Krochmalna-thin pancakes on a lightly oiled pan.

Meat cut into thin platelets and fry in a little oil with salt and pepper. Fried meat and pancakes cut into long thin stripes (the meat should be cut along the grain, so that it did not break). Prepare the sauce by mixing mayonnaise with chopped garlic and dill (dill in this salad is mandatory – lends originality!), Season with pepper.

Thoroughly mix all ingredients. Sauce should be a lot – it needs to be absorbed, and thus the salad before serving is to infuse in the refrigerator for at least a few hours (preferably overnight).

Bon Appetit!

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