Beef Bundt

In a bowl, combine the onion, garlic, carrots, and breadcrumbs

Mix well until it's homogeneous

Mix the beef broth with the egg and beat lightly

Season with salt and black pepper

Add the ground beef, together with the breadcrumb mixture, forming a firm mass

Shape into a beef patty and place in a baking dish

Drizzle with yogurt on top

Bake in a hot oven (200°C) for 40 to 50 minutes or until the beef is cooked and a crust has formed

Gently golden brown

Moisten several times during cooking with the liquid from the baking dish

Remove the beef patty from the baking dish and place it in a shallow metal pan lined with aluminum foil

Return the baking dish to the oven, join the reserved broth, and mix well

Pour over the beef patty

Let cool

TO FREEZE - Cover and seal hermetically the aluminum foil pan

Place in the freezer

TO DEFROST AND SERVE WARM - Bake the beef bundt in its aluminum foil pan in a hot oven (220°C) for 20 minutes

Reduce the flame to moderate temperature (170°C) and bake for another 30 to 40 minutes or until the beef is well warmed up

Remove the aluminum foil lid 15 minutes before the end of cooking, allowing the surface to become crispy

TO SERVE COLD - Remove from the freezer and place in the refrigerator for one day

Let it sit at room temperature for 5 to 6 hours

Unmold and place on a platter

Garnish with tomato and green pepper.