Styrian beef salad with pumpkin seed oil (Rindfleischsalat)

1. Cut the cooked beef (leftover boiled beef or Tafelspitz is perfect) into thin slices, then into strips.

2. Hard-boil the eggs for 10 minutes, cool, peel and cut into wedges.

3. Slice the red onion into thin rings and the gherkins and radishes thinly.

4. For the dressing, whisk the cider vinegar with the warm stock, mustard, salt and pepper, then add the pumpkin seed oil.

5. Mix the beef with the onion, gherkins and radishes, pour over the dressing and leave to marinate for 20 minutes.

6. Serve on lettuce leaves, garnished with egg wedges, chives and toasted pumpkin seeds.

Tip: Warm stock helps the beef soak up the dressing - that makes the salad juicy rather than dry.