Bifteki with tomato feta rice

Bifteki with tomato feta rice

For bifteki with tomato feta rice first cut onion and garlic cloves into fine cubes. Heat 1 tsp olive oil in a pot. Add half of the onion and half of the garlic and the rice. Stir-fry until translucent. Dice the tomatoes and add. Stir in tomato pulp. Pour in vegetable stock. Season with salt and pepper. Bring to the boil briefly. Let swell on low heat for 20 minutes. For bifteki, knead ground beef with a small egg, breadcrumbs, remaining onion and garlic. Season with pepper and salt. Form two meatballs. Press flat. Place half of the feta cheese in the middle of the minced beef. Surround the feta cheese with the minced beef. Flatten the meatballs slightly. Brush a grill pan with 1 tsp olive oil and heat. Grill bifteki slowly for 15 minutes so that they are cooked on the inside. Cut remaining feta cheese into small cubes. Mix with the tomato rice. Finely chop the parsley. Mix into the rice just before serving. Serve the bifteki with tomato feta rice on warmed plates. Garnish with fresh parsley.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
541 kcal
54 g
38 g
24 g

(C)opyright by Marions Kochbuch