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Zlatibor peak with Zlatiborac beef rump steak

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4-6 portions:

  • 400 g of Zlatiborac beef rump steak
  • Tomatoes and Lollo lettuce for decoration
  • For Russian salad:
  • 800 g of potatoes
  • 400 g of carrots
  • 300 g of ham
  • 400 g of chicken fillet
  • 3 eggs
  • 50 g of peas
  • 200 g of pickles
  • 400 ml of mayonnaise
  • 1 lemon
  • ½ teaspoon of mustard
  • Salt and pepper to taste

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Zlatibor peak with Zlatiborac beef rump steak

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Preparation: Boil the vegetables, chicken fillet and eggs. Cut everything into small cubes. Spice them with salt, pepper, lemon juice and mustard. Add mayonnaise and mix well. Leave in a refrigerator for at least one hour in order for flavours to unite and to cool down.
Form a cone out of prepared Russian salad and cover it with Zlatiborac beef rump steak. Decorate Zlatibor peak with lettuce leaves and tomato slices.

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