Beefsteak à la Meyer with lettuce

Ingredients for 2 servings:

• 500 g minced beef
• 40 g butter, ice-cold, in 2 portions
• salt and pepper
• Paprika powder, sweet
• 2 onions
• 2 slices of sourdough bread
• 2 eggs
• 4 gherkins
• ½ lettuce(s)
• 1 tomato(s)
• Dressing of your choice
• Fat for frying, e.g. oil, clarified butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Quick and easy dish, e.g. for dinner

Season the ground beef with salt, pepper, and paprika and mix with a fork. Do not use your hands, as this will prevent the meat from staying fluffy. Form the ground beef mixture into two steaks, fill each with a piece of ice-cold butter, and seal tightly. The butter should not mix with the meat; it should keep the steaks moist while frying. Fry the steaks in a pan with a little fat for about 5 to 7 minutes over low heat. In the meantime, slice the onions, lightly toast the slices of bread, and slice the gherkins lengthwise. Cut the lettuce into bite-sized pieces, along with the tomatoes, and toss both together with a dressing of your choice. Once the steaks are cooked, place them in the oven at 50 degrees Celsius (122 degrees Fahrenheit). Add the onions to the pan with the cooking fat and fry until browned. Season with salt and pepper. In another pan, fry the eggs until fried. To serve, place the bread on plates. Top with cucumber slices, then add the beefsteaks, then the fried onions. Finally, place the fried egg on top. Serve with the salad.