Bifteki with vegetable rice
We can't get enough of meatballs with feta. Add spicy vegetable rice and we'll feel like we're on holiday in Greece. Bon appetit or in Greek: Kali orexi!
Ingredients · Servings For 4 people
- 1 piece of bun
- 1 onion
- 1 clove garlic
- parsley
- 4 sprigs of oregano
- 500 g minced beef
- 1 egg
- 1 tsp cumin
- 100g feta cheese
- 1 onion
- 3 pcs tomato
- 1 red pepper
- 1 tbsp olive oil
- 400 g long grain rice
- 400 ml vegetable broth
- parsley
Method · 1 h 17 min
- Soak the bun in water and then squeeze it out. Peel the onion and garlic and chop finely. Fry both in 1 tablespoon of olive oil. Chop the herb leaves finely. Knead the minced meat with the egg, the bun, the onion mixture, the herbs, and the cumin. Season with salt and pepper to taste.
- Cut the cheese into 12 pieces. Form 12 patties from the minced meat. Wrap 1 piece of cheese in each and form a meatball.
- Peel the onion and cut it into cubes over the rice. Cut the skin of the tomatoes crosswise at the top and bottom, place them in boiling water for 1 minute, then rinse them in cold water and peel them. Blend the tomatoes into a puree and season with salt and pepper. Halve the peppers, remove the seeds, wash and chop finely. Heat the oil in a large saucepan and fry the onion, pepper and rice. Add salt and add the tomato puree. Pour in approximately 400 ml of stock and cook, stirring constantly, for about 25 minutes until the rice is done.
- Fry the steaks in the remaining oil (3 tablespoons) for about 6 minutes on each side. Chop the parsley and stir it into the rice. Season the rice with salt and pepper to taste and serve with the steaks. Photo and recipe taken from Meine Familie & ich.