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INGREDIENTS
- ½ head of iceberg lettuce (approx. 250 g)
- 1 large yellow onion (approx. 100 g)
- 3 large tomatoes (3× 200 g)
- 3 tablespoons of sunflower oil
- 500 g minced beef (max. 10 % fat)
- 1 tablespoon ground paprika
- 1 tablespoon dried garlic
- Salt (including dressing)
- Pepper (including dressing)
INGREDIENTS FOR DRESSING
- 2 cloves of garlic
- 2 large pickled cucumbers + 3 tablespoons brine
- 1 tablespoon ketchup
- 200 g plain yogurt (0 % fat)
- 1 tablespoon Dijon mustard
METHOD
- 1First, chop the vegetables. Wash the iceberg lettuce and cut it into thin strips. Peel the onion and slice it thinly along with the tomatoes.
- 2Then prepare the dressing: Peel and finely chop the garlic, and dice the pickled cucumbers into small cubes. Transfer the chopped garlic and cucumbers to a small bowl, add ketchup, plain yogurt, Dijon mustard, pickle brine, salt, and pepper, and mix everything together. Set the bowl with the finished dressing aside for now.
- 3Now, brown the meat. In a medium-sized pan, heat 3 tablespoons of sunflower oil over medium heat, add the minced meat, and cook for 7–8 minutes over medium heat. While cooking, break it apart with a wooden spoon to prevent it from clumping together. After the specified time, sprinkle the meat in the pan with ground paprika, dried garlic, salt, and pepper, mix, and cook for another 2 minutes over medium heat. Then turn off the heat.
- 4Next, prepare 4 deep plates or large bowls and divide the chopped iceberg lettuce, onion, and tomatoes among them. Then divide the browned meat into the bowls, pour the prepared dressing over each portion, and serve.
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The author of the photograph is Marie Bartošová