Minced steak with bacon-mushroom crust, potato wedges and tomato salad.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the potatoes. Peel the onions. Put the minced meat in a bowl, add 1 onion. Add the egg and 2 tablespoons of breadcrumbs and knead. Season with salt and pepper.

2. 2

   Form 8 steaks from the mince mixture. Clean, clean and slice the mushrooms. Cut bacon into small cubes. Heat 4 tablespoons of oil in a pan. Fry the potato wedges in it at medium heat while turning for about 20 minutes.

3. 3

   Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan, fry the bacon and mushrooms in it for about 3 minutes, remove and mix with 3 tablespoons of breadcrumbs. Wash the thyme. Pluck the leaves, except for a little bit for garnishing, and add them to the bacon mixture.

4. 4

   Add 2 tablespoons of oil to the frying fat and heat up. Fry the minced steaks in it from each side for about 3 minutes. Take them out and put them on a baking tray. Spread the bacon and mushroom mixture over the steaks and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes.

5. 5

   Clean, wash, dab dry and slice the tomatoes. Finely dice the remaining onion. Wash basil, dab dry, pluck leaves and, except for a few leaves for garnishing, cut into strips.

6. 6

   Mix vinegar, salt, pepper and sugar. Fold in 1 tablespoon of oil. Add basil and onions. Pour the marinade over the tomato slices. Arrange minced steaks, potato wedges and tomato salad on plates.

7. 7

   Garnish with basil and thyme.

Nutrition Facts

KCAL
830 kcal

CARBS
36 g

FATS
60 g

PROTEINS
36 g