The classic and favourite bifteki in this recipe are made with cheese and potatoes au gratin.
Materials
4-5 tsp. of extra virgin olive oil
One large dry onion
Two cloves of garlic
1 tsp. dry thyme
1 tsp. dry oregano
150 gr. stale bread
70 ml fresh milk
500 gr. minced pork
500 gr. ground beef
Two eggs
One bunch of parsley, chopped
One bunch mint, chopped
2 tsp. mild mustard
Salt Pepper
For the potatoes:
1 kilo of potatoes, a little dry thyme
100 gr. cheddar, grated
100 gr. kaseri, grated
200 gr. gouda, grated
a little extra virgin olive oil
Procedure
Step 1
Biftekia: Preheat the oven to 180°C fan. Place a pan on high heat and add 1 tsp. olive oil. Finely chop the onion and garlic, add them to the pan and sauté until soft. Add the thyme and oregano and mix.
Step 2
Soak the bread in the milk. Transfer to a large bowl and add the ground pork, beef, and eggs. Finely chop the parsley and mint (only the leaves) and put them in the bowl as well. Add the mustard, salt, and pepper and begin to shape all the ingredients together with your hands until the mixture begins to bind. Keep it aside.
Step 3
Potatoes: Clean, wash and cut 700 g. potatoes in 2 cm rings and the rest, about 300 g., grate them on the coarse side of the grater. Take a pan for large muffins and oil.
Step 4
Shape and place the biftekia about 4 cm thick. Mix the grated potato with its juices, the thyme, and the grated cheese in a bowl. Place the mixture on top of the biftekia. Sprinkle with pepper, drizzle with a little extra olive oil and bake in the oven for 30-35 minutes.
Tips
Prepare the same recipe in a regular pan instead of a large muffin pan. The result will taste the same.
Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
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