Sear the onions in olive oil, add 2 cloves of garlic (grated) and deglaze with water until the onions are covered. Add the broth and 1/4 - 1/2 tube of tomato paste, season with 1 tablespoon paprika powder, salt and pepper. We will find that a teaspoon of sugar works like a charm there.
Crumble 200 g of sheep`s cheese and cook for 45 minutes, then set aside.
Now comes the meat:
After we have washed and dried the minute steaks, they are pounded lightly and seared in olive oil. Salt and pepper lightly and add plenty of gyros spice. Sprinkle some paprika on top, do not fry anymore, place in a baking dish.
Cover the meat with 3 mm thick slices of sheep cheese and leave to stand.
The potatoes:
Peel, cut into 8 parts and pat dry. Before doing this, we mixed the tomato paste with salt and olive oil so that the potatoes are rubbed in, then we put them neatly in rows on a baking sheet lined with baking paper.
(Tip: so that the baking paper does not always roll up, oil the baking sheet beforehand)
Heat the oven to 220 ° C and bake the potatoes for 45-60 minutes (depending on the type and size).
We use the heat. We pour the onion sauce over the meat and put it in the oven for 35-45 minutes. If there is no convection oven, turn the potatoes upstairs.
We did the tzaziki the day before so that it could draw properly. In a closed container it can be kept in the refrigerator for about 5 days.
This is how I do Tzaziki quickly:
Peel the cucumber and grate it medium coarsely, drain the cucumber water. Add the quark and yoghurt, as well as salt and pepper (to taste). Then a good sip of olive oil (50ml or more) and plenty of grated garlic. Mix well. Refrigerate.
The tomato rice:
Boil the rice and add 1 kl. Fold in the can of peas and roots, mix in salt, paprika powder, tomato paste and pepper.
I serve the whole thing on large plates, 1 olive and 1 pepper each on the tzaziki, garnish with a little chopped parsley.
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