Prague salad with bell pepper and beef is a colorful dish consisting of a vegetable mix and juicy meat pulp. In this case, instead of cooking, we will quickly fry the meat in a pan, mix it still warm with the rest of the ingredients, and in a few minutes we will enjoy an excellent result!

The fried mixture of beef and pork in the salad is in perfect harmony with bell peppers, onions, cucumbers and a tender apple, and a simple dressing of mayonnaise and mustard successfully complements this original flavor combination. Such a dish can be prepared for a small celebration, family dinner or friendly gatherings.

Ingredients:

• beef (pulp) - 150 g;
• pork (pulp) - 150 g;
• bell pepper - 1 pc.;
• pickled or pickled cucumbers - 150 g;
• onion - 1 small head;
• sweet and sour apple - 1 pc.;
• lemon juice - 1 tbsp. a spoon;
• mustard - ½ teaspoon (or to taste);
• mayonnaise to taste;
• salt, ground hot pepper - to taste;
• vegetable oil (for frying meat) - 3-4 tbsp. spoons;
• parsley - a few branches (for decoration).

Prague salad with beef recipe with photo

How to make Prague salad with bell pepper and beef

1. Since the meat in the "Prague" salad should be warm, we will cook it last, and the first thing we will do with vegetables. After removing the stalk with seeds, cut the bell pepper into thin cubes about 4 cm long.
   
2. We extract the cucumbers from the brine or marinade and chop them into strips.
   
3. Peel the onion, cut into thin half rings. To get rid of the bitterness, pour boiling water on the onion and leave it for 5 minutes, then put it in a colander and cool it.
   
4. Peel the apple, cut out the core. Cut the fruit pulp into thin rectangular slices, the size of which should approximately coincide with the pieces of bell pepper.
   
5. To prevent the apple slices from darkening and losing their appearance, we put them in a deep container and sprinkle with lemon juice. Add all the vegetable components of the Prague salad to the apple, mix.
   
6. For dressing, mix mayonnaise with mustard, adjust the portion to taste, add ground pepper. We put the prepared sauce aside for now and start cooking the meat.
   
7. Cut the beef into thin slices across the fibers. We wrap with cling film and beat off on both sides.
   
8. Next, cut the meat chops into narrow strips. Fry in a hot pan with vegetable oil. We cook the meat over high heat so that it roasts quickly, but at the same time remains soft and juicy on the inside. Remove the hot beef from the pan, salt and pepper to taste. Place in any dish with a lid to keep warm.
   
9. We cut, beat and fry the pork in the same way. Do not forget to salt and season the meat with hot pepper.
   
10. Place a mixture of fried beef and pork with the bottom layer on portioned plates. Place a vegetable "assortment" on top with a slide, decorate with parsley leaves.
    
11. The "Prague" salad with bell pepper and beef does not need impregnation, so pour the ingredients with mayonnaise sauce and serve immediately.
    

Bon Appetit!

The ingenious simplicity of the Prague salad conquers, because a culinary masterpiece is created from a small set of products. They say that we owe the recipe for a puff dish to the glorious city of Prague, hence the name. It doesn't matter which country's chefs have come up with an extraordinary yummy, the dish has long become international. Delicate taste, a successful combination of components, made the food popular in our country back in Soviet times.

At first, in secret, they shared the classic version of the treat, which was prepared on holidays. Then they mastered the simpler recipes of "Prague". But always, the main component of the dish is meat - sausage, chicken, pork, veal, ham. The rest of the ingredients vary, supplemented with prunes, cheese, mushrooms, walnuts, vegetables. I am bringing to your judgment the recipes for making "Prague" from my notebook.

Classic Prague salad with chicken and prunes

The chicken recipe is most popular with housewives. And it is not surprising, since the food can be safely attributed to low-calorie, especially if you take low-fat mayonnaise. Dried fruits are the highlight of the dish, according to which guests will immediately determine that they are facing the famous "Prague".

Would need:

• Boiled chicken fillet - 300 gr.
• Prunes - 100 gr.
• Bulb.
• Carrot.
• Pickled cucumbers - 2 medium size.
• Green peas - a jar.
• Eggs - 3 pcs.
• Salt, mayonnaise.

For onion marinade:

• Water - 2 large spoons.
• Salt - ½ tsp.
• Sugar is a small spoon.
• Vinegar 9% 2 large spoons.

Step by step recipe with photo

First of all, marinate the onion, cut into half rings. Chop, put in a bowl, add all the ingredients indicated for the marinade.

Boil chicken meat, cut into any shape, not too coarse.

Dice the cucumbers.

Grate eggs and carrots on a fine mesh grater.

Remove the seeds from the dried fruits, chop them in the same way as for cucumbers - into cubes.

Prague is a puff dish, so the next step is to lay them out. Start with the chicken. Spread mayonnaise on the layer.

Spread the cucumbers next. Drain the marinade from the onion and place on top.

The fourth layer will go to the crumbs of eggs. Spread them with mayonnaise more abundantly than chicken.

Sprinkle the carrots.

And green peas on top. Press it down slightly with a spatula.

The final layer is plums. Draw a beautiful mayonnaise mesh on top of it.

Top with parsley sprigs and olives.

Attention! Before serving the dish, it is advisable to insist for several hours, allowing the layers to soak in mayonnaise.

Classic salad Prague - extraordinary delicious treats

The solemn version of the preparation of a delicious treat, unlike others, is without the use of mayonnaise. In winter, replace fresh cucumber with pickled ones. In the now ancient Soviet times, the dish was deservedly considered the crown jewel in the eponymous Moscow restaurant. Now the hostesses have learned how to cook it themselves, as the main dish on the festive table.
Take:

• Lean pork - 200 gr.
• Veal (beef) - 150 gr.
• Fresh cucumber - 120 gr.
• Green onions (onions in winter) - 75 gr.
• Lemon - ½ part.
• Sweet and sour apple - 100 gr.
• White dessert wine - 60 ml.
• Heavy cream - 90 ml.
• Sunflower oil - 25 ml.
• Sugar - 25 gr.
• A pinch of nutmeg.
• Salt, pepper, any herbs.

How to cook:

1. Marinate the onions by cutting them into half rings and sprinkling with lemon juice. Pour the marinade with added sugar and salt if desired. Leave it on for 15-20 minutes.
2. Cut both types of meat into long strips. Heat the oil in a skillet, fry quickly to form a crust that seals the inner juice of the meat. After 3-4 minutes, turn off the gas, but do not take out the pieces yet. When cool, place in a salad bowl.
3. The apples and cucumber will have to be peeled. Then divide them into delicate straws. Sprinkle the apple slices immediately with lemon juice so that they do not turn black. Transfer to the meat.
4. Drain the onion marinade, add it to the dish.
5. Combine wine and cream in a bowl, season with spices, stir well. If desired, it is permissible to replace this dressing with mayonnaise.
6. Pour into a salad bowl, mix the contents gently. Garnish with leafy herbs when serving.

How to cook "Prague" with smoked sausage

A little smoked meat, and the taste of the dish will change dramatically. The salad is made flaky, like many of its brothers of the same name.

Would need:

• Pickled cucumbers - a couple of pieces.
• Green peas - a jar.
• Smoked sausage - 300 gr.
• Eggs - 3 pcs.
• Prunes - a handful.
• Carrots are a couple.

How to do:

1. Boil the carrots with eggs in advance. Cool and clean. Rub finely, dividing into separate bowls.
2. Chop the sausage into cubes, do the same with cucumbers.
3. Drain the brine from the jar of peas. Free the plums from the pits, if available, cut into thin strips.
4. Lay out in successive layers: sausage, carrots - spread with mayonnaise. Next come eggs, prunes, and again mayonnaise mesh.
5. The last is the layer of cucumbers and peas. Brush the top with mayonnaise sauce, decorate as you like.

Delicious Prague salad with ham and mushrooms

For cooking, it is allowed to take any mushrooms, but, as a rule, champignons are used more often. They can be taken raw, pickled, diversifying the taste of Prague.
You will need:

• Ham - 400 gr.
• Mushrooms - 300 gr.
• Carrots - 2 pcs.
• Prunes are a small handful.
• Bulb.
• Peas - a jar.
• Garlic - a couple of cloves (optional).

Preparation:

1. Boil carrots, chill, dice.
2. Cut fresh mushrooms, fry for 20 minutes until tender. Throw in finely chopped onions. Fry together until the latter is golden. Cool it down.
3. Crush the garlic into gruel, add to mayonnaise, stir the sauce.
4. It is advisable to take a wide salad bowl, since the layout of the dish is flaky. Their sequence is as follows: ham, a layer of mayonnaise, then mushrooms, followed by carrots, mayonnaise sauce, peas. Finely chopped prunes tops the salad slide.

Simple Prague salad with sausage and cheese

As a rule, the ingredients will always be found in the refrigerator. The dish is suitable for a festive serving, a quiet family dinner.

• Boiled sausage - 300 gr.
• Canned Peas - Jar.
• Hard cheese - 200 gr.
• Bulb.
• Egg.
• Carrot.
• Sour cream (mayonnaise) - 200 ml.
• Prunes - 200 gr.
• Sunflower oil.

How to do:

1. Boil an egg and carrot. Fry the onions in oil. Optionally, carrots can be fried with onions.
2. Cut the sausage into cubes, similarly chop the egg. Grate the cheese with coarse shavings. Drain the pickle from the jar of peas.
3. Determine the sequence of layers yourself, but it is better to put sausage on the bottom of the salad bowl, and make the top from grated cheese. Coat all layers with sour cream, mayonnaise, which can be mixed in equal proportions.

"Prague" with chicken, walnuts, prunes and cheese

Another option for a festive chicken meal.

• Chicken breast fillet - 300 gr.
• Walnut kernels - 100 gr.
• Eggs - 3 pcs.
• Pickled cucumbers - 4 pcs.
• Pitted dried plums - 150 gr.
• Carrots - 2 pcs.
• Mayonnaise - 250 ml.
• Bulb.
• Green peas - 200 gr.
• Cheese - 120 gr.

For the marinade: vinegar, salt, water.

1. Boil meat fillets, eggs, carrots separately. Simultaneously, steam the prunes for 10 minutes, pouring boiling water.
2. In parallel, marinate the onion, divided in half rings. To do this, make a marinade by diluting the vinegar with water and adding salt. Keep the onion for 15 minutes.
3. Finely grate carrots and eggs, place in separate bowls for now.
4. Divide the chicken into cubes. Cut the cucumbers into cubes. Grate the cheese.
5. First dry the nuts a little in a dry frying pan, then crush them into small pieces.
6. Drain the liquid from the dried fruit, cut them into strips.
7. Arrange the food in equal layers, spreading over each one. The first is chicken, then pickled onions, eggs. Next, a layer of cheese, cucumbers, carrots. Followed by peas, nuts. Prunes complete the meal. Draw a mayonnaise mesh on top of it. Take greens for decoration.

Recipe "Prague" with beans

I often whip it up for dinner as there is always a jar of canned red beans in the fridge. There are no problems with the rest of the ingredients either. A simple, very tasty, hearty meal is approved by the whole family. I take the amount of products by eye, with layers, if I'm lazy, I don't bother. Although, according to the rules, this is a flaky dish.

Take:

• Boiled chicken meat.
• Boiled eggs.
• Dried plums.
• A jar of red beans.
• Boiled carrots.
• Pickled cucumbers.
• Mayonnaise.

Preparation:

1. Quickly boil carrots, eggs, chicken fillets. Drain the liquid from the beans.
2. Cut the vegetables into cubes, similarly chop the eggs.
3. Lay the chicken down the salad bowl, then cucumbers, carrots. Next comes a layer of beans and eggs. The crown is placed prunes, cut into cubes (sometimes whole). Be sure to spread mayonnaise between layers.

A step-by-step video recipe for making a simple and tasty Prague salad. Not confident in your skills, watch and repeat the author's actions. Happy holidays and pleasant guests!

Step 1: clean and chop the ingredients.

Take a large salad bowl or bowl and add the chopped ingredients to it. First, we take pickles. Cut off the ponytails on both sides. Cut lengthwise into two parts. If there are large seeds inside, then carefully scrape them out with a knife or spoon. If the peel of the cucumbers is tough, then it is also better to cut it off. The cucumber peeled in this way is first cut lengthwise into long plates. Then each plate, again lengthwise, is cut into thin strips. And we cut each strip of cucumber into identical cubes, length about a centimeter. We put it in a salad bowl. Peel the onions. Chop the onion as small as possible. Add to cucumbers. Cut the bell pepper into two parts lengthwise. We make cuts around the perimeter of the stem and remove the seeds and stem. We cut the pepper into thin cubes, as the cucumbers were cut a little earlier. Also add to the salad bowl. Wash the green apple well. You do not need to clean it. If there is damage on the peel, remove it with a knife. Cut the apple into quarters and cut out the core. Cut the apple into medium-sized cubes and put it in a salad bowl with the rest of the ingredients.

Step 2: season the salad base.

Gently mix all our vegetables cut into cubes. Wash the lemon thoroughly, cut it into halves. Set aside one half - it can be used to decorate the finished salad. Squeeze some juice from the second half onto our salad. Stir and let it brew a few minutes... If there is a lot of liquid in the salad bowl at the bottom, then drain the excess, carefully holding the salad with a spoon.

Step 3: fry the meat.

For the Prague salad we need two pieces of pulp - veal and pork. We wash the meat from possible dust and dry it on a kitchen towel. Rub each piece of meat with salt and pepper and carefully serve with a hammer. You can put the meat in a regular plastic bag, then the splashes will not scatter when beating. Cut the salted, peppered and chopped meat into strips in one and a half to two times more than we used to cut our vegetables. We put the pan on the fire. Pour in and heat vegetable oil. When the butter fizzes, put the chopped meat in a skillet. Fry the meat until tender and golden brown. Leave the cooked meat in the skillet so that it does not cool down before serving the salad.

Step 4: Serve the Prague salad.

It is best to season our "Prague" salad with mayonnaise just before serving. Mix chopped vegetables with mayonnaise right in a salad bowl, do not forget to add mustard. We try, salt and pepper if necessary. Take a large flat serving dish and spread the vegetable base of the salad on top of it. Put the hot fried meat on top. We decorate all this with slices of the remaining half of a lemon and sprigs of fresh herbs, take out a bottle of red wine - and an exquisite dinner is ready. Men will appreciate the meaty accent of the salad, while lovely ladies will love the unusual fruit and vegetable base. Bon Appetit!!!

To cry less when cutting onions, put it in cold water for 10 minutes or in the freezer for 3-5 minutes.

If you get too bitter or tough onions, you can soften them by pouring boiling water over them.

The juice of half a lemon can be substituted for 1/4 teaspoon citric acid or half teaspoon vinegar.

Before beating the meat with a hammer, put the meat in a regular clean plastic bag, gently straighten it there and beat through the bag. This will avoid splashing of micro-particles of meat and will not contaminate the hammer and work surface.

Warm mayonnaise salads are best seasoned just before serving, so that they do not "float".

When tourists, returning from the Czech Republic, share their impressions, they are sure to talk about the amazing taste of the salad. Along with the beautiful amazing nature, magnificent castles and the Charles Bridge, Prague Salad is rightfully called the visiting card of the Czech Republic.

Czech Republic is a hospitable country

Why is Prague salad one of the country's attractions? It is made from beef and sweet and sour apples. In general, from an unexpected combination of products, resulting in an amazing dish. Everything is so similar to the Czech Republic itself, the tastes of its people, simplicity, to the fabulous power of Czech forests and fields. The salad wins the hearts of those who taste it once.

The Czech Republic has always been famous for its hospitality. There are known cases from history when local nobles in the Middle Ages laid large and long tables on the road. They invited the first person they met, treated them to everything that was on the table and gave them a taste of the salad. The guest could not refuse the treat, because it threatened him with death. He insulted the Pan and he challenged him to a saber fight. These are the customs that reigned in the Czech Republic at that time, but the salad did not become tasteless because of this. On the contrary, as if having absorbed all the medieval liveliness and strength, the secrets of the past and purity, this salad wins hearts precisely because it is simple, but at the same time brilliant.

Simple Prague salad recipe

As mentioned above, this one is remembered for an unexpected combination of such products, which, it would seem, should not be together. Pickles and apples, veal and pork, lemon juice and bell peppers. But in the end it gives such a memorable taste that you want to eat whole mountains of food. That's why he and the salad to open the appetite.

One of the popular ways to prepare this salad involves using the following ingredients:

• pickled cucumbers - 150 g
• fresh veal meat - 150 g
• pork - 150 g
• onion - 2 pcs.
• bell pepper - 1 pc.
• apples - 150 g
• lemon juice - half a glass
• mayonnaise - 1 can

We clean the meat, rinse it and fry it. Pepper with apples, peel and cut into strips. Next, we cut all the other ingredients, preferably also into strips. Mix everything thoroughly, pour over with lemon juice and add mayonnaise. Done, you can try!

Why is it more like the strong half of humanity, maybe the simplicity of cooking captivates? Although men like it, most likely because of the meat, and women like to cook it. Prague salad can be used for both everyday and holiday menus.

The recipe for a real Prague salad

Czech or Prague salad in our country has undergone multiple interpretations. Often too free. Some recipes invented by housewives with too free taste, who violated the copyright of the one who first came up with the original dish and created in free mode, led to the fact that almost nothing remained of the original recipe. Still, delving into historical culinary references, we managed to find the following recipe for a puff Prague salad with beef and pickles, which can rightfully be called one of the first.

Ingredients:

• beef - 200 g
• pork - 200 g
• pickled cucumbers - 200 g
• bell pepper - 1 piece
• onion - 1 piece
• mayonnaise - 200 g
• lemon - 1 piece
• salad - 4 leaves
• vegetable oil 50 g
• salt, pepper and other spices to taste

Cooking meat is a special stage. Many famous chefs and culinary specialists pay utmost attention to meat and its preparation. Indeed, the further taste of the whole dish will depend on the method of its preparation. And the meat, if you do not fry or overcook it, will lose its taste. It is advisable to buy it fresh and not wash it. It should exude freshness and be streaked with fat. This applies to both pork and beef. Cut it into strips and fry in small portions in a pan. You need to follow every piece. The meat should be juicy. Don't forget, the taste of Prague salad will depend on this! And it is imperative to fry on high heat so that it does not have time to cook and dry inside.

Next comes the line of spices. Take basil, black pepper, cumin, coriander and nutmeg. We add all this little by little to the meat. Then we cut the onion, preferably in halves of the rings, and add there too. After cooling down, put the meat seasoned with spices and onions in a bowl, season with lemon juice and mayonnaise and stir. Do not forget to add salt.

Separately rinse the lettuce leaves, let them dry, and put them in a salad bowl. We also put meat here. Decorate the salad on top with chopped cucumbers, bell peppers and apples. We pour all over with mayonnaise and the Prague salad is ready!

Although many people choose classic salad options, for example, Olivier. If you decide to cook it exactly, then here is a recipe that suits you:

The taste will turn out to be excellent if you cook with soul, mentally transferring yourself to medieval Bohemia, remembering the hospitality of this people, the ability to manifest large gestures, etc.