John Myers
Contents
show
Baked Potatoes and Bifteki À La Linda
The perfect baked potatoes and bifteki à la linda recipe with a picture and simple step-by-step instructions.
For the Bifteki:
- 500 g Mixed minced meat
- 1 Egg
- 150 g Sheep cheese
- 2 piece Peeled garlic clove
- 4 tbsp Olive oil
- 1,5 tsp Dried thyme
- Black pepper from the mill
- Salt
For the baked potatoes:
- 3 piece Pepper fresh
- 250 g Zucchini fresh
- 900 g Potato
- 2 Can Peeled tomatoes
- 3 piece Peeled garlic clove
- 2 piece Rosemary fresh
- 6 tbsp Olive oil
- Black pepper from the mill
- Salt
- Peel the potatoes, quarter them lengthways and place in an oiled larger casserole dish. Brush well with the oil and lightly salt. Finely chop 2 garlic toes and distribute evenly on top. Cut one and a half of the rosemary sprigs into pieces and pour over them. Bake in the oven on the lower rail at 180 ° C (electric stove) for approx. 40 – 50 minutes (depending on the size of the potatoes).
- Wash the bell peppers, remove the stem and seeds. Cut into bite-sized pieces. Wash the zucchini, remove the stem and flower base and cut into slices that are not too thin. For larger zucchini, please halve the slices crosswise again. Ask extra. Finely chop 1 clove of garlic and set aside. Remove the stem and any skin residues from the canned tomatoes. Puree together with the sauce.
- Fry the paprika pieces in oil until they look slightly translucent, add the zucchini and sauté (if necessary, turn the plate down a little, do not let the vegetables turn brown). Add the garlic and half a sprig of rosemary and continue steaming. Pour in the tomato sauce and bring to the boil. Let simmer for 5 minutes. Season to taste with pepper and salt. Put aside.
- When the cooking time is up, take the potatoes out of the oven. Remove the rosemary (also from the tomato and vegetable sauce). Pour the sauce evenly over the potatoes. This time, slide the casserole dish onto the second rail from the bottom of the oven and let it simmer at 180 ° C for 15 minutes.
- In the meantime, mix the minced meat with the egg, garlic and thyme well and season with salt and pepper. Divide the dough into three pieces, cover each with a 50g piece of sheep’s cheese and seal. (See photo). Let the oil get hot in a pan and briefly sear the Bifteki on both sides.
- Take the baking dish out of the oven after the 15 minutes have elapsed. Place the Bifteki on top and then let simmer in the oven for another 30 minutes.
- Serve and serve with zatziki as a fresh side dish.
- I only changed something insignificant and only noticed that it would then be republished. Hope that’s okay – at least it wasn’t intended that way. Life means learning …
Facebook Comments