Salată de Boeuf

Cover the beef with water, bring to a boil, skim off the foam, and simmer over low heat for 70–90 minutes, until the meat is tender. Add the onion to enrich the broth.

Separately, boil the potatoes and carrots in their skins until soft, and boil the celery root and parsley root, peeled, in a small amount of water; cool all the vegetables and the beef completely.

Cut the cooled potatoes, carrots, celery root, parsley root, pickled cucumbers, and pickled peppers into even small cubes. Shred or cube the beef the same way.

Drain the canned green peas in a sieve, then add them to the diced ingredients.

For the dressing, mix mayonnaise, mustard, and lemon juice; season with salt and pepper to taste.

Add the dressing to the salad and gently mix; taste and adjust with more salt or black pepper if needed.

Transfer the salad to a serving dish, smooth the top, cover, and chill in the refrigerator for at least 2 hours before serving.