Beef Salad with Pumpkin Seed Oil

Ingredients: 400g beef, 2 tablespoons vinegar, 2 chicken eggs, 1 pickled cucumber, 1 red bell pepper, black pepper to taste, 3 tablespoons pumpkin seed oil, 1 tablespoon caperberries, 1 bulb onion, 1 green bell pepper, spring onion, salt to taste.

Directions: Finely cut a pickled cucumber into strips (or grate it on a coarse grater — in this case it will be softer). Mix this mass with caperberries, add vinegar, and pumpkin seed oil. Stir everything thoroughly, season with salt and pepper to taste, and leave it for a while. Boil the beef beforehand and cut it into thin stripes or dice it, then put into a soup plate, pour with prepared marinade, and stir everything. Cover with lid and let it stand for 15–20 minutes. Boil the eggs, cool them down, and cut into rings. Wash the bell pepper, remove the core, deseed it, and cut into thin rings. Peel the onion and cut it into semirings. Put marinated meat on the plate or dinner plates, garnish with circles of boiled eggs, onion, and bell pepper. Serve the salad with parsley or spring onion leaves, and brown bread. Serve mashed potatoes or fries as a side dish, if you want. You can cook boiled tongue instead of boiled beef.