Veal Mince Steaks with Olive Yogurt

Cut the crust from the slices of toast into small pieces. Cut the bread into cubes, place in a suitable bowl and sprinkle with the white wine. Soak for about ten minutes.

In a medium baking bowl, mix well the paprika, egg, tomato puree, salt and pepper.

Chop the soaked bread with a large kitchen knife and mix very well with the mince and fresh finely chopped herbs into the egg mixture. Season if necessary.

Form minced steaks from the meat mixture. Carefully turn them in the breadcrumbs to the other side.

Heat the olive oil in a coated frying pan. Roast the minced steaks in it over medium heat on both sides for a total of about eight minutes, pressing a little flatter if necessary.

In the meantime, for the sauce, mix yogurt or sour half cream with salt and pepper until smooth. Stir in olives and freshly chopped oregano leaves. Serve the sauce separately with the minced steaks.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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