Bifteki topped with Metaxa sauce and tomato kritharaki

Ingredients for 2 servings:

• 300 g minced meat
• 2 onions
• 2 tsp, leveled mustard
• 1 tbsp tomato paste
• salt and pepper
• Spice mix (gyros spice)
• 200 g feta cheese
• 1 egg(s)
• e.g. olive oil for frying
• 200 g sour cream
• 50 ml Metaxa
• 50 ml broth
• 100 g noodles (kritharaki)
• 1 can tomato(s), chunky (pizza tomatoes)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Finely dice the onions. Knead the minced meat with one onion, egg, mustard, and tomato paste, season with salt, and season with gyro seasoning. Divide the dough into four equal portions. Cut 100g of feta cheese into four equal pieces, press each into a portion of the minced meat, and form flat, round patties. Dice the remaining feta cheese. Place the uncooked kritharaki in the baking dish, cover with pizza tomatoes, and season with gyro seasoning and salt. Sear the bifteki in hot olive oil on each side. Then place them on top of the tomatoes in the baking dish. Preheat the oven to 200°C. Sauté the second onion in the pan juices, deglaze with broth and Metaxa, stir in the sour cream, and simmer briefly. Season with salt and pepper. Pour the sauce into the baking dish and scatter the diced feta cheese over it. Bake for about 25 minutes, cover after 20 minutes if necessary.