2 pounds carrots, peeled
1 small onion, diced
1 cup oil for frying
1 large onion, diced
2 teaspoons paprika
2 tablespoons olive oil
2 cups mayonnaise
1 cup finely diced fresh mushrooms
2 tablespoons olive oil
2 cups cider vinegar
2 bay leaves
1 teaspoon garlic powder
1 fresh lemon, slice into rounds
Place carrots, onion, 1 cup oil, 1 cup mayonnaise, 1 cup chopped onion, 2 cups mayorality, 2 cups mayonnaise, mushrooms, olive oil and vinegar in large plastic freezer bag.
Heat oil in skillet or pressure cooker. Fry carrots until translucent, about 5 minutes. Remove from heat. Stir in 10 tablespoons mayonnaise and lemon juice. Brush beef slow over all; do not brown. Return beef to pan with crushed carrot mixture and herbs.
Place salad on plates and sprinkle with cheese. Arrange over meat and cabbage. Drizzle dressing over salad; serve warm.