Bifteki with potato chips and farmer salad

Name: Bifteki with potato chips and farmer salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Garlic cloves; 150 g Whole milk yoghurt; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Wine vinegar; 500 ml + 7 tablespoons cooking oil; 1 small green pepper; 200 g cherry tomatoes; 1 baby onion; 500 g Iceberg lettuce; 200 g Cucumber; 50 g black olives without stone; 1 small onion; 600 g Minced beef; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 100 g firm sheep's cheese; 600 g Potatoes; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Garlic cloves
150 g Whole milk yoghurt
1-2 TEASPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Wine vinegar
500 ml + 7 tablespoons cooking oil
1 small green pepper
200 g cherry tomatoes
1 baby onion
500 g Iceberg lettuce
200 g Cucumber
50 g black olives without stone
1 small onion
600 g Minced beef
1 egg (size M)
4 TABLESPOONS Breadcrumbs
100 g firm sheep's cheese
600 g Potatoes
7-10 Tbsp Parsley

Directions

1
For the dip, peel 1 garlic clove and press it through a garlic press. Mix yoghurt, garlic and lemon juice and season with salt and pepper. For the salad dressing, whisk vinegar, salt and pepper and stir in 4 tablespoons of oil drop by drop.
2
For the salad, clean, wash and dice the peppers. Wash and quarter the tomatoes. Peel onion and cut into strips. For the iceberg lettuce, clean, wash and cut into strips. Wash, clean and slice the cucumber.
3
Mix all the salad ingredients, except for some cucumber and tomato for garnishing, and olives. For the bifteki, peel and finely dice the onion. Peel 1 garlic clove and press it through a garlic press.
4
Thoroughly knead minced meat, egg, breadcrumbs, onion and garlic. Season with salt and pepper. Cut cheese into 12 pieces. Form 12 longish dumplings from the minced dough and press a piece of sheep's cheese in the middle of each.
5
Peel and wash the potatoes and slice them into thin slices. Grate potato slices dry in a clean tea towel. Heat 3 tablespoons of oil. Fry the bifteki for approx. 8 minutes, turning. In the meantime heat 500 ml oil to 170 °C and fry the potatoes in portions for about 3 minutes.
6
Remove from the oil with a skimmer and drain on kitchen paper. Season with salt. Mix the salad with the salad dressing. Arrange potatoes and bifteki on plates and garnish with cucumber, tomato and parsley.
7
Add salad and dip.