Summary

Ingredients

• 500 g meat
• 1 large onion (s)
• 4 tomato (s), dried
• 2 cloves garlic)
• 1 chilli pepper (s)
• 2 teaspoons pesto (basil pesto) from the glass
• 2 tablespoon quark
• 1 egg (s)
• breadcrumbs
• salt and pepper
• Paprika powder
• thyme
• 1 scoop mozzarella
• 8 slices ham, not too thin

For the sauce:

• 300 g tomato (s), chopped from the can
• 250 ml broth
• 1 large onion (s)
• salt and pepper

For the hood:

• 1 beefsteak tomato (s)
• 2 teaspoons pesto (basil pesto) from the glass
• breadcrumbs

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Instructions

1. Finely chop roughly half the onion, a couple of the tomatoes, 1 chilli pepper, and 2 garlic cloves. In a bowl, mix these with 2 tbsp quark, 1 egg, 2 tsp basil pesto, salt, pepper, paprika powder, and thyme. Add 500 g meat and breadcrumbs, stirring until the mixture is firm enough to shape.
2. Divide the meat mixture into 4 equal portions. Flatten each into a patty. Quarter the mozzarella and place one piece in the center of each patty. Fold the meat edges around the cheese to seal. Sear in a hot frying pan over medium-high heat for 1 minute on each side. Remove and wrap each steak with 2 slices of ham.
3. Chop the remaining onion. Heat the frying pan over medium heat and sauté the onion for 3 minutes. Add the remaining tomatoes and cook for 5 minutes. Season with salt and pepper. Pour the sauce into a baking dish with a grill insert and place the steaks on the insert above the sauce.
4. Bake at 180 °C (356 °F) for 25 minutes until the meat reaches an internal temperature of 63 °C (145 °F).