Román marhasaláta

Method

1. 1

   Cooking the beef

   Place the beef shoulder in cold water, add the onion, bay leaf and a tablespoon of salt, then simmer gently over a low heat, skimming off the foam, until the meat is completely tender.

   100 min
2. 2

   Cooking the vegetables

   Strain off some of the stock and use it to cook the carrot, parsnip and potatoes for about 20 minutes, until they are soft.

   20 min
3. 3

   Blanching the peas

   Cook the frozen green peas in boiling water for 3 minutes, then drain and leave to cool.

   3 min
4. 4

   Dicing the ingredients

   Cut the cooled meat, vegetables, cucumber and eggs into even cubes of about 0.5 cm.

5. 5

   Mixing

   In a large bowl, mix the mayonnaise with the mustard, salt and pepper, then add all the diced ingredients and the peas, and fold gently to combine.

6. 6

   Resting and serving

   Cover the salad and chill for at least an hour so the flavours can meld. Before serving, sprinkle with finely chopped parsley.

   60 min