Kritharaki noodle salad with bifteki

Kritharaki noodle salad with bifteki

For Kritharaki noodle salad with bifteki first cut onions and garlic into fine cubes. Fry the onions and half of the garlic in 2 tsp. oil. Add Kritharaki noodles and diced tomatoes from the tin. Bring to the boil briefly. Put the lid on. Simmer Kritharaki on medium heat for 20 minutes. Season with pepper, salt and rosemary. Rinse beans, drain and mix in. Fill Kritharaki noodle salad into a bowl. Leave to cool. Drain and dice the tomatoes and mix with olives into the salad. Dice 70 g sheep's cheese and add. Chop parsley finely. Sprinkle over the pasta salad. For bifteki, knead minced meat, egg, breadcrumbs, flour and remaining garlic. Season with salt and pepper. Form two meatballs. Press flat. Spread 80 g sheep's cheese on top. Cover with minced meat. Shape into bifteki. Brush a grill pan with 1 tsp. oil. Slowly fry the bifteki at medium temperature for 20 minutes so that they are also cooked inside and do not brown too quickly. Arrange Kritharaki noodle salad with bifteki.

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

All data per serving:
Calories
Carbohydrates
Protein
Fat
913 kcal
81 g
60 g
39 g

(C)opyright by Marions Kochbuch