Beef (Bouillon Leftovers) and Bell Peppers Salad with Italian Seasoning

Beef (Bouillon Leftovers) and Bell Peppers Salad with Italian Seasoning : perfect way to use beef once broth (bouillon) is made.

Few weeks ago, I had a flu that slowed me down for ten days. I guess you all know how unpleasant thing that flu is and how good it feels once you manage to get out of bed, feeling hungry !

For me, it is the first sign that I am ready to face everyday life again.

The first weekend after the flu, still worrying if my son will get it or not, I made a beef bouillon from scratch. One pound of Entrecote was quite enough with plenty of vegetables ( 3 carrots, 1 parsley root, ½ celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 7 cups of water for 1.5 hours made a beautiful „bouillon“ easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

Why did I choose to make a bouillon and not a stock ? Well, my grandmother used to make a bouillon to get some meat for salad that is the highlight of today’s post.
And, I really think the time has come to share my grandmother’s photo with you. It was taken before she married my grandfather ( she is the one sitting on the left with hair braids) :

What a lady she was !

She also is the one that taught me to make the best Grandmother’s soup (Eingemachtes) ever :

To make a beef salad all you should do is, after the meat was cooled, cut it to small cubes, and add your favourite ingredients. I add Italian seasoning made of one teaspoon each dried basil, dried thyme, dried cilantro, dried rosemary, dried marjoram and dried oregano. The quantity is such that you can use it for several dishes that include Italian seasoning. All together is too much of herbs for this one serving of beef salad.

Detailed recipe follows below.