Boiled Beef Salad with Pickles

Boil beef (350 g) in salted water for 30-35 minutes if using small pieces, or use ready boiled meat. Cool and cut into medium pieces.

Cut pickles (180 g) into strips. Slice onion (160 g), grate carrot (120 g), and crush garlic (10 g).

Sauté onion and carrot in sunflower oil (20 g) for 5-7 minutes until soft. Add garlic and cook 1 more minute.

Combine beef, pickles, sautéed vegetables, mayonnaise (45 g), green onion (10 g), salt to taste, and black pepper to taste. Mix and serve chilled.