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Polish Salad

3 servings

Ingredients

• 500 g roasted or cooked meat (veal, beef, venison)
• 1 pcs onion
• tarragon (a little)
• garden cress (a little)
• 1 large cup thick sour cream
• 1 large cup vinegar
• salt (as needed)
• pepper (as needed)
• parsley (a little)

Instructions

1. Use leftover roasted or cooked meat, such as roasted veal, roasted beef, or roasted venison.
2. It is best to prepare the salad soon after it has cooled, before the meat becomes dry and tough.
3. Cut about 500 grams of meat, after removing cartilage and tendons, into cubes.
4. Finely chop a large onion, a little tarragon, and garden cress, then mix them in.
5. Whisk a small large cup of thick sour cream with an equal amount of vinegar to form a smooth sauce, season with salt and pepper, and mix with the meat.
6. As soon as the salad is well permeated with the sauce, garnish with parsley.

Modernized from a treasured 19th-century German cookbook.