Meat, Mushroom, and Cucumber Salad
A true culinary masterpiece - refined and delicious! Meat, mushroom, and cucumber salad is made with boiled beef and sautéed champignons. It’s incredibly filling and can be served as a standalone dinner - perfect for busy days. Hearty, yet light!
Updated : 06 January, 2026
Easy
About 30 min.
Ingredients
400 grams
Beef
200 grams
Champignon
100 grams
Salted cucumbers
2
Tomato
2
Bell pepper
1 tablespoon
Vegetable oil
Sauce
1
Garlic
3 tablespoon
Vegetable oil
1 tablespoon
Lemon juice
1 teaspoon
White wine vinegar
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare the necessary ingredients. Choose the meat for the salad to your taste - beef (as I used) or pork. The main thing is that after boiling, the meat is tender, juicy, and not rubbery. For me, the ideal choice is beef shank, on the bone or boneless.
Step 2
Boil the beef in advance with salt, allspice, and bay leaves. Cook for 40 minutes to 1.5 hours depending on the size and quality of the piece. Check doneness with a knife: if it pierces easily and clear juices run out, it’s done. If you want to serve the salad warm, return the chopped beef to the hot broth and add it to the salad right before mixing all ingredients.
Step 3
Wash the mushrooms, pat dry, and slice. Heat vegetable oil in a frying pan, add the mushrooms, and sauté, stirring occasionally, until lightly golden. If desired, lightly salt and pepper the mushrooms. Remove from heat and let cool. If serving warm, it’s best to sauté the mushrooms last, after the other ingredients are chopped.
Step 4
Wash the bell peppers, remove the stems, and cut the flesh into small elongated pieces or thin strips.
Step 5
Wash the tomatoes, pat dry, and cut into not-too-large wedges. My tomatoes were small, so I used 4. Choose tomatoes that are juicy but firm. Soft tomatoes won’t hold their shape and can turn mushy, ruining the look of the dish.
Step 6
Slice the pickles into rounds. You can replace pickles with marinated cucumbers or fresh cucumbers.
Step 7
Peel the garlic and grate it finely or press it through a garlic press. In a small bowl, combine vegetable oil, wine vinegar, lemon juice, garlic, salt, and pepper, and whisk well until the oil blends with the other ingredients. You can replace wine vinegar with any other vinegar, or omit it. For a slightly sweet note, add 1 tsp honey to the dressing.
Step 8
In a salad bowl, combine the vegetables and the meat. Drizzle with the dressing and gently toss, being careful not to crush the tomatoes. Enjoy!
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