Beef Heart Salad

Ingredients

Beef (heart) 500 g

1 jar Marinated mushrooms

1 carrot

1 onion

4 eggs

Salt

Vegetable oil

Mayonnaise

Boil the heart in well-salted water until tender, 1.5-2 hours. Cool in the same broth it was cooked in. Remove, dry, trim off any fat, and cut into strips. Arrange in a salad bowl as the first layer.

Chop the onion, grate the carrots on a coarse grater, and sauté the vegetables in vegetable oil until soft. Cool. Chop the mushrooms, hard-boil the eggs, and separate the whites from the yolks. Grate the whites on a coarse grater, and the yolks on a fine grater.

Grease the heart layer with a little mayonnaise. Place the sautéed vegetables on top, then a little more mayonnaise. Next, a layer of mushrooms, then mayonnaise. Add the whites and yolks on top. Decorate as desired.

Enjoy!