A favourite food in a tomato version!
Juicy biftekia stuffed with cheese served with an easy roasted tomato and onion sauce. For accompaniment, rice will make the meal incredibly filling!
Materials for the biftekia:
50g stale bread crumbs or breadcrumbs
500g ground beef
One onion, grated
One clove of garlic, grated
One large ripe tomato, grated
1 tsp. dry sweet oregano
One egg
1 tsp. tablespoons of red wine vinegar
20ml extra virgin olive oil
150g graviera or kaseri for the filling
boiled rice for serving
salt, freshly ground pepper
For the sauce
Four large ripe tomatoes in thick slices
Two sliced onions
60ml extra virgin olive oil
1 tsp. dry sweet oregano
Procedure
Step 1: For the biftekia: Soak the bread in water and wring it well. Put all the ingredients in a large bowl and the minced meat in the fridge.
Step 2: For the sauce: Spread the tomatoes and onions in an oiled ovenproof dish and season with salt and pepper.
Step 3: Preheat the oven to 200ºC. Form 6 large biftekia, fill each with a piece of cheese and place them on top of the tomatoes and onions. Drizzle with olive oil, sprinkle with oregano and bake in the oven for about 40 minutes. When the food is ready, transfer the biftekia to a plate and keep them warm.
Step 4: Puree the roasted tomatoes, onions, and juices from the pan in the blender, taste them, and correct the taste with salt and pepper. Serve the biftekia with rice and plenty of sauce.
Tips: Along with the tomatoes and onions in the sauce, we can add a whole head of garlic, washed and cut horizontally. It will give even more flavour.
READ MORE: Handmade Gyros with fried sweet potatoes.
