Bifteki are a Greek classic that also tastes great homemade from the grill.
You can do it very easily with this recipe.
Gyros, souvlaki * and ...?
Right: Bifteki!
These are the three dishes of Greek cuisine that have achieved the greatest fame in this country.
Sure,
Greek cuisine
has a lot more to offer than the three export hits mentioned above.
Nevertheless, today we want to devote ourselves to one of them.
Namely the
Bifteki
.
How to cook them and then grill them.
And what to do if you got distracted at the grill and things got too dry ...
Make Bifteki yourself: the meat and the cheese
We need ground beef.
For my recipe I opted for ground beef, if you switch to mixed ground beef, that's absolutely fine, of course.
The meat may not play the main role in terms of taste, because we work with much stronger ingredients when it comes to aroma!
For the cheese, I just used a
sheep's cheese
.
That probably fits best as a filling for the Bifteki.
The flavors for Bifteki
These come from our
fresh herbs
: thyme, marjoram and oregano.
If you don't have access to them, you can also use the dried variants.
And as the icing on the cake, we add a touch of aniseed.
In the form of a shot of
ouzo
- very appropriate if we are already looking at a traditional Greek dish.
Children present?
Well, then I would advise that you prepare their Bifteki without ouzo.
The alcohol definitely does not dissipate 100 percent when grilling.
The preparation of Bifteki
Pipifax!
Put everything in the bowl to chop, then fill up with breadcrumbs and mix until you get a mixture that is neither too runny nor too stiff.
And from which great burger patties can be formed.
Put cheese on half of the patties and seal the Bifteki with the other half of the patties.
OK, of course you don't have to form an exactly round burger patty.
Oval shapes work too!
Grilling Bifteki
Nothing can go wrong if you follow the instructions in the recipe below.
What if you get distracted or forget the time?
Well, then of course it can happen, but it is no different with other grilled food that the Bifteki become a little dry.
All those who
have prepared
a fine
ouzo and mint
sauce
while grilling the Bifteki are fine
- as in the recipe below.
And with this the Bifteki can enjoy - Yamas!
Also Read:
Are You Making This Mistake When Frying Your Ground Meat?
It spoils the taste.
Make Bifteki yourself: the ingredients
Servings: 5
Preparation time: 20 minutes
Preparation time: 20 minutes
For the Bifteki:
1 kg minced beef (alt. Mixed minced meat)
2 onions
2 eggs
150 g sheep cheese
4 cloves of garlic
1.5 teaspoons of salt
1 teaspoon pepper
3 tbsp fresh marjoram
3 tbsp fresh oregano
3 tbsp fresh thyme
4 cl ouzo
Breadcrumbs
For the mint ouzo sauce:
1 red onion
35 g hot peppers (cut into small pieces)
35 g black olives, quartered
35 g capers (cut into small pieces)
5 g fresh mint (finely chopped)
300 ml of cream
4 cl ouzo
2 tbsp olive oil
1 tbsp flour
Salt (for seasoning)
Pepper (for seasoning)
Also delicious:
Bring that
holiday feeling into your home kitchen: This is how you bake crispy and juicy olive bread.
Video: Grilling Bifteki |
No more dry |
with a great sauce
Make Bifteki yourself: It's very easy with this recipe
Preparation of Bifteki:
Peel the garlic and onions.
Cut the latter into small cubes.
Then add this to the minced meat in the bowl and press the garlic over it.
Chop the marjoram, thyme and oregano and add them as well.
Now add the eggs, ouzo as well as salt and pepper and mix everything together.
Add the breadcrumbs as you feel, until you get a mixture that is neither too firm nor too thin and easy to shape.
Form 10 small burger patties from this mixture.
Cover half of it with 30 g of cheese each.
Now place the other 5 patties on top and "seal" the edges.
Roast the Bifteki on both sides at 240 degrees in the direct heat of the grill and then pull it to a core temperature of about 70 degrees in the indirect heat (around 150 degrees).
Preparation of the ouzo and mint sauce:
Sauté capers, onions, olives and peppers in the hot oil.
Deglaze with ouzo and then flour and then top with cream.
Stir the finely chopped mint into the sauce.
Bring to the boil briefly and then season with salt and pepper.
Anja Auer is editor-in-chief of the BBQ & Food magazine “Die Frau am Grill”. In addition, she runs the largest YouTube channel on the topic of “grilling”, which is produced by a woman in German-speaking countries. Most of the recipes are not only successful on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill
* Merkur.de is an offer from
IPPEN.MEDIA.
Also
try :
Enjoy meatballs in a completely different way - in a stew with vegetables and a fine sauce.
You must not freeze this food again after it has been thawed
You must not freeze this food again after it has been thawed
