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Ingredients

Adjust Servings:
Beef – 1 ½ lb (700 g)
Yellow Onions – 1
Potatoes – 2
Tomatoes – 1
Sour Cream – 4 tbsp Or mayonnaise
Hard Cheese – 3 ½ oz (100 g)
Mustard – 2 tsp
Salt – to taste
Ground Black Pepper – to taste
Herbs – to taste

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Minute Steaks With Cheese

Minute Steaks With Cheese

  • 1h 20 min
  • Serves 3
  • Medium

Ingredients

  • Beef – 1 ½ lb (700 g)
  • Yellow Onions – 1
  • Potatoes – 2
  • Tomatoes – 1
  • Sour Cream
    Or mayonnaise
    – 4 tbsp
  • Hard Cheese – 3 ½ oz (100 g)
  • Mustard – 2 tsp
  • Salt – to taste
  • Ground Black Pepper – to taste
  • Herbs – to taste

Recipe

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It’s summer — the season of picnics and barbecues. Today’s recipe will appeal to those who are looking to prepare something other than cutlets and skewers. Let’s diversify the familiar menu with a new, original dish — minute steaks with cheese.

Cooking these steaks will not take much time. This dish turns out very satisfying and high-calorie, and it will make a delicious main or appetizer.

Steps

1
Done

Boil thoroughly washed, unpeeled potatoes.

2
Done

Meanwhile, pound the meat with the flat side of the mallet until the desired thickness is reached. Season with salt and pepper, and let marinate.
3
Done

Cut onion and tomato into rings.
4
Done

Line a baking sheet with parchment and set the onion rings on it, and then the minute steaks on top. Cover the meat with mustard and top with the tomato rings. Rub tomatoes with minced garlic, season with salt and pepper to taste.
5
Done

Grate the potatoes and sprinkle them on the tomatoes. Top with sour cream or mayonnaise.
6
Done

Preheat the oven to 360 °F. Cover the baking sheet with foil (remove it 10–15 minutes before the end of cooking). Bake the dish for 40 minutes. Sprinkle the minute steaks with grated cheese five minutes before baking is complete.

Let cool slightly before serving— 10 minutes is enough. Your guests will love these minute steaks with cheese, so be prepared to make seconds. Bon appetit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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