Pot- Roasted Beef with Vegetables

This is a real treat for those of you who watch your calories and don’t have a lot of time to spend in the kitchen! I prefer to accompany it with yoghurt.

Ingredients

• 1½ k beef (brisket), diced in bite-sized portions
• 2 carrots, finely chopped
• 2 onions, finely chopped
• 2 tomatoes, cut into 4
• 2 red bell-peppers, cut into 4
• 2 green bell-peppers, cut into 4
• 2 aubergines, diced in bite-sized pieces
• 250g white mushrooms, whole
• 2 stalks of celery, finely chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teacup of red wine
• 1/2 teaspoon oregano
• 1/2 teaspoon mint
• half a bunch of parsley, finely chopped
• salt
• freshly ground pepper

Method

It is best to use an earthenware, ovenproof pot because it keeps the liquids in and so the meat is cooked better. Put the meat in the pot. Add the finely chopped carrots, onions and celery. Then add the tomatoes, peppers, aubergines and mushrooms. Pour over the olive oil and the wine. Season with salt and pepper and sprinkle with the herbs. Cover and bake, in a well preheated oven, at 200ºC, for 1h and 30 minutes. Check to make sure the meat is cooked through. Do not add any water because the vegetables have a high water content of their own. When ready place the meat in the centre of a serving plate and arrange the veggies around.

portions 6

Preparation Time 15 minutes

Baking time 90 minutes

Source: argiro.com.gr

Pot-Roasted Beef in Red Wine with Vegetables and Prunes

This amazing dish takes only 10 minutes to prepare! Pop it inside the oven, then just put your feet up while it is slowly roasting for a couple of hours. Rich taste, truly awesome!

Ingredients

• 1k beef (brisket or silverside), diced in bite-sized portions
• 2 tablespoons flour
• 8 small onions
• 2 large carrots, thickly sliced
• 2 stalks of celery, sliced
• 2 cloves of garlic
• 2 tablespoons white mushrooms, halved
• 1 sprig of thyme
• 1 bay leaf
• 1 water glass of red wine
• 1 water glass of meat stock of water
• 12 prunes, pitted
• some finely chopped parsley for garnish
• salt
• freshly ground pepper
• potato mash (to accompany the meat)

Method

Dice the meat into bite-sized portions and flour it. Season with salt and pepper and mix everything well. In a small, ovenproof, earthenware pot put the onions (whole), carrots, celery, mushrooms and garlic and combine them well. Put the meat portions on top and stick the bay leaf and thyme sprig in. Add the prunes and pour the wine and meat stock over. Stir well. Put the lid on and bake at 200ºC for 1h and 45 minutes. Remove the lid and bake for another 15 minutes. Serve with potato mash and sprinkle with the finely chopped parsley. If you wish you may reduce the sauce before you serve. Put it in a saucepan and boil briskly over a high heat for 6-7 minutes until bubbling and thick. (you do that whenever you need to end up with a thick sauce).

portions 5

Preparation Time 10 minutes

Baking time 120 minutes

Source: argiro.com.gr

Beef Stew with Aubergines Purée

In Istanbul they call this dish “hounkiar beyienti” that means “the Royal court’s choice”! In case you wonder why, just try it!

Ingredients

• 1k beef (topside or brisket) cut in portions
• 3 tablespoons extra virgin olive oil
• 2 red onions, finely chopped
• 1 clove of garlic
• 1 tablespoon tomato purée
• 1 can (400g) tomatoes, finely chopped
• ½ teacup of dry white wine
• 1 bay leaf
• 2-3 allspice berries
• 1 teaspoon sugar
• 2-3 sprigs of parsley
• salt
• freshly ground pepper

For the aubergines puree

• 5-6 medium sized plum aubergines, roasted
• 500ml fresh milk
• 2 tablespoons butter
• 2 tablespoons flour
• ½ small onion
• 1 clove
• a pinch of freshly ground nutmeg
• salt

Method

Warm the olive oil in a casserole-type pan and brown the meat on all sides for 4-5 minutes. Add the garlic and the finely chopped onion and stir fry them until they become translucent. Then smear the tomato purée on the bottom of the casserole. Pour in the wine and wait for the alcohol to evaporate, then, add the parsley, allspice, bay leaf and finely chopped tomatoes. Sprinkle with the sugar, drizzle with very little water and season to taste. Add as little water as possible, during cooking, to help condense the flavours, so as to end up with a much tastier food. Put the lid on and simmer over a low heat until the meat melts in the mouth and the sauce thickens, that is for approximately 1h and 30 minutes.

For the aubergines purée: Pin the clove in the halved onion and place it in a casserole along with the milk. Warm it up.Melt the butter gently in a saucepan and sprinkle with the flour. Stir with a whisker for 3-4 minutes. Remove from heat, discard the onion, then, add the milk, a little at a time, constantly stirring. Put back on heat and simmer gently until the sauce thickens.  When ready remove from heat and add the salt and the nutmeg. In the meantime peel the roasted aubergines and mash their flesh in the food processor. Add them in and combine everything well. To serve, place the purée on a plate, top it with the meat and pour the rich sauce over.

portions 4

Preparation Time 20 minutes

Cooking Time 105 minutes

Source: argiro.com.gr

Beef liver stew with bell peppers and feta cheese

At last I 've created a liver dish which is neither baked or fried. So here is my twist with coloured bell peppers and feta cheese, served with pilaff. When you buy liver remember to check if it is spotless and consume it within the same day.

Ingredients

• 1/3 tea cup of extra virgin olive oil
• 1 kg beef liver
• 1 dried onion, finely chopped
• 2 green bell peppers, cut in strips
• 2 red bell peppers, cut in strips
• 1 kg fresh tomatoes, grated
• 1/2 tea cup of dry white wine
• 1/2 tea spoon dried oregano
• 1 tea cup feta of cheese, crumbled
• salt
• freshly ground pepper
• a little parsley for garnishing
• pilaff for serving

Method

Cut the liver in thick strips. Warm the olive oil in a pan over medium heat and cook the liver in for 3-4 minutes until it changes colour. Then transfer it to a platter. Wilt the onion and peppers for 2 minutes in the same oil. Pour the wine in, wait until it evaporates and add the tomatoes.

Put the liver back to the pan along with its juices and cook it for 15-20 minutes. Season with salt and pepper towards the end of cooking time. Then sprinkle with the oregano, parsley and crumbled feta cheese. Remove from the heat and wait for 2 minutes to allow cheese to melt. The sauce must be completely reduced. Serve with pilaff.

portions 5

Source: argiro.com.gr

Stifado [ Veal Stew ]

Ingredients

•     1Kg [2 lbs] small onions
•     Pepper
•     1/2 cup red wine
•     1 bay leaf
•     2 cups fresh tomato juice
•     Salt
•     4 tablespoons vinegar
•     1 chopped onion
•     Chopped parsley
•     1/2 cup butter
•     1/2 cup olive οίl
•     2 cloves garlic
•     1Kg [2 lbs] veal

Directions

1. Chop veal into large pieces.
2. Chop onions to slices.
3. In a large fireproof pot, lightly fry the veal in olive oil.
4. Add salt and pepper.
5. Add chopped onions and saute them till they are soft.
6. Add tomato juice and wine
7. Add vinegar and stir well
8. Add 2 cups of water and stir well.
9. Add bay leaf
10. Simmer until meat is tender.
11. Place small onions in a pot and fill it with boiling water (do not keep boiling)
12. Allow water to cool down and then peel onions and make a small incision across the root of each onion
13. Heat butter in a saucepan
14. Add small onions in the saucepan
15. Add garlic and 1 cup of water
16. Add salt and pepper
17. Cook onions until they are soft.
18. Add onions to the meat pot.
19. Add a little parsley to pot.
20. Cook in low heat for 25 minutes (watch out not to let all the liquid drain, remove from heat if it drains too much).

Source: Greekrecipes.gr

Sofrito Steak [ Stewed Steak ]

Ingredients

•     1Kg (2 lbs) veal chops
•     2 cloves of garlic
•     2 tablespoons vinegar
•     Parsley
•     Seasoned Flour (check bottom)

Directions

1. Create seasoned flour (see bottom)
2. Apply flour to the veal chops.
3. Heat some frying οίl in a saucepan and fry chops οn both sides till the surface of the chops is cooked.
4. Mash the garlic and add it in the saucepan.
5. Add 2 tablespoons of vinegar.
6. Add 1 cup of warm water and stir.
7. Chop a tablespoon of parsley and add it in the saucepan.
8. Cover saucepan and allow an hour over a low heat for it to cook.


Directions for making seasoned flour

• 2 cups flour
• 2 tablespoons salt
• 1 salt
• 2 tablespoons dry mustard
• 1 tablespoons pepper
• 2 tablespoons paprika (optional)
• 1/2 teaspoon thyme (Thimari)
• 1/2 teaspoon basil
• 1/2 teaspoon oregano

Mix all these ingedients together to make seasoned flour. 

Source: Greekrecipes.gr

Kokinisto [ Beef in tomato sauce ]

Ingredients

•     Black pepper
•     1Kg (2 lb) beef
•     Salt
•     Olive oil
•     Clove (garifalo)
•     Cinamon
•     2 cans of chopped tomatoes
•     4 cloves of garlic
•     1 large onion

Directions

1. Peel and finely chop the onions.
1. In a large sauce pan, heat up some olive oil and saute the onions till golden brown and soft.
3. Cut beef into medium sized pieces and saute them in the pan with the onions, till meat is brown too.
4. Add the chopped tomatoes, salt, pepper, 4 cloves crushed garlic, a pinch of cinamon and four cloves in the pot and stir together.
5. Cook, covered, over a medium heat for 90 to 120 minutes or until meat is tender. Stir occasionaly.
6. Serve hot along with either spaghetti or mashed potatoes.

Source: Greekrecipes.gr

Meat with green beans - (Fasolakia me kreas)

NOTES

Greek : Φασολάκια με κρέας
Step by step demonstration of recipe included HERE.
Serves / Yields : 6 persons
Season:Spring,Summer,Autumn

INGREDIENTS

• 1 kg meat (pork or beef), cut in portions
• 1 kg green beans, cleaned (with the string removed)
• 4 fresh tomatoes (mashed)
• 1 medium onion, chopped
• Salt
• Pepper

METHOD
Roast the onion in the oil and add the beef. Add little water and cook in low temperature. When it is half cooked add the beans, tomatoes, salt and pepper and let it simmer. Beef should be tender and remaining sauce thick. To tenderize the meat you might need 2 - 3 hours. Serve hot. 

Source: Greek-recipe.com

Meat and wheat pulp - (Keskek)

NOTES
Keskek is a traditional meal served in the festivals of Lesvos island.
Greek : Κεσκέκ
Region : Lesvos

INGREDIENTS

Server 6 people.
• 1 kg beef
• 1 kg of meat (lamp, goat, sheep)
• 2 medium sized bones
• 4 medium sized onions
• 1/2 kg wheat (with its husk removed)
• salt
• pepper
• olive oil (1tea cup)
• Fresh butter (sheep's butter prefered)

METHOD 

Slice the meat in medium size pieces. Sautee in a large saucepan. Add plenty of water and add the bones the onions, salt and pepper. Let the meat melt for at leat 4 hours. Remove bones. Wash the wheat and add it in the saucepan. Boil the mixture again in low temperature until the meat and the wheat make a pulp and cannot be distinguished. Push the mixture into the bottom of the saucepan if necessary in order to melt it easily. When the mixture has melt sautee it with fresh sheep's butter and serve.

Source: Greek-recipe.com

Meat and Potato Casserole - (Kreas me patates)

NOTES

Greek : Κρέας με πατάτες
Serves / Yields : 4 persons
Season:All season

INGREDIENTS

• 1 shoulder of lamb about 2 kg, or 2 kg beef cut in serving pieces, or 1 kg chuck or stewing steak
• 400 gr. can tomatoes chopped, or 500 gr. fresh tomatoes, peeled and sliced
• 3 tablespoons olive oil
• 2 tahlespoons vegetable oil
• salt and black pepper
• 2 medium onions, finely sliced
• 2 tablespoons finely chopped parsley
• 2 carrots, peeled and thinly sliced
• 1 kg potatoes, peeled and thickly sliced

METHOD

Rinse the meat and remove any loose splinters. Drain. Heat both the oils in a large saucepan, and fry the pieces of meat in it, browning them on both sides and taking them out as they are ready. When all the pieces are fried, add the onions and the carrots and sautee them. Add the tomatoes, bring to the boil and return the meat pieces to the pan. They should be covered with the liquid. If not, add a little hot water.
Cover and cook until the meat is almost tender, approximately 50 minutes (beef will need slightly more cooking). Season with salt and pepper, add the parsley and the raw potatoes. Add enough water to cover them, then cover and cook for a further 20-30 minutes, until the potatoes are soft. If you want to make a more special version of this dish, cut the potatoes thickly and fry them first, then add them to the meat and cook for a slightly shorter period, about 10 minutes.

Source: Greek-recipe.com

Marinated baked Meat - (Yourbasi)

NOTES
Source: Recipe from Mrs Polly Tsakalakou from Korinthos
Greek : Γιούρμπασι

INGREDIENTS

Serves 8 – 10 persons (can be easily halfed) 30’ + 12 hours preparation
• 2 kg beef
• 2 kg pork
• 2 glasses vinegar
• 1 wine glass olive oil
• 2 wine glasses red wine
• 150 gr carrots
• 250 gr celery
• 1 bunch parsley
• 1 tspn salt
• 1 garlic
• 1/2 spoon pepper
• 500 gr onions

METHOD

Cut the carrots in round slices. Finely chop the celery, the parsley, the garlic and the onions. Wash the meat and cut it in small slices. Add the meat in a large saucepan together with the vegetables, the wine, the vinegar, the olive oil, the salt and the pepper. Stir and marinate the mixture for 12 hours or a whole night. Next day, cut 4 large pieces of aluminium foil. Equally share the mixture into the aluminium foil pieces. Add some of the stock on each piece and fold them. Place them into a baking pan, add some water and bake for 2 hours into 200 C. Serve with rice.

Source: Greek-recipe.com

Beef with red sauce - (Moshari kokkinisto)

NOTES
Submitted by Stephen McDermott
mcdermott_s@yahoo.co.uk
Preparation time about 10 minutes
Cooking time about 2 hours
Greek : Μοσχάρι κοκκινιστό
Serves / Yields : 6 servings
Season:All season


INGREDIENTS

• 1 ¼ kg beef (thigh)
• 500g ripe tomatoes
• 150g margarine
• Salt and pepper

METHOD

Chop the beef into six symmetrical pieces. In a medium sized saucepan add in the margarine and melt until it becomes hot, being careful not to burn it. Add in the beef and cook coating the beef in the margarine until the meat has become sealed, this is when the meat has gained a nice brown colour, add salt and pepper.
Prepare the tomatoes by grating them into a bowl, then add to the meat. Stir them well and add 300g of warm water. Leave to cook on a low heat for about 2 hours until when the sauce has reduce and become nice and thick.
Serve with wild rice or mashed potatoes and fried aubergines or fried potatoes. The meat can be cooked for this recipe without chopping into portions but it must be tied with string and left to cool after cooking then chopped into slices.

Source: Greek-recipe.com

Beef stew with zucchini - (Vodino me kolokythakia)

NOTES

Serves 5-6 persons

Source: Recipe is taken from Dora's Parisi book, Tastes of the Aegean.
A little tip from Dora: Always pour some hot water over cleaned onions, before roasting them. This makes the onions' taste less bitter and more sweet. One of Dora's secret in cooking is always to add a pinch of sugar on whatever you are cooking.
Greek : Βοδινό με κολοκυθάκια

INGREDIENTS

• 1 kg beef, cut in servings
• 1 kg medium size zucchini
• 1 1/2 cup olive oil
• 2 medium onions, cut in thin slices
• 2 tomatoes, peeled
• 1 cube of vegetable stock
• 2 garlic cloves
• Pinch of sugar
• parsley
• Sugar
• Salt
• Pepper

METHOD 

Use a large saucepan for this recipe. Saute the onions in 1 cup of olive oil. Then add the beef and saute it in all sides. Add parsley, salt, pepper, the vegetable cube stock, the tomatoes (cut in pieces), sugar, garlic and some water. Let the meat boil. Then wash the zucchini well, scrape them, cut them in round slices or cubes and saute them in the rest of olive oil (1/2 cup). Finally add them into the saucepan and boil together with the meat until meat is tender and left only with its oil. Add more water if required.

Beef stew with cauliflower - (Vodino sti katsarola me kounoupidi)

NOTES
This recipe resembles the Beef stew with zucchini recipe, except that less oil is required and cauliflower is used instead of zucchini.
Greek : Βοδινό στη κατσαρόλα με κουνουπίδι
Serves / Yields : 5 - 6 persons
Season:Autumn,Winter

 INGREDIENTS

• 1 kg beef, cut in servings
• 1 kg cauliflower
• 2 onions, cut in slices
• 1 cup olive oil
• 2 tomatoes, peeled and cut in small pieces
• 1 cube of vegetable stock
• 2 garlic cloves
• parsley
• Pinch of sugar
• Salt
• Pepper

METHOD

Use a large saucepan and saute the onions with one cup of olive oil. Add beef and saute in all sides. Add parsley , the cube, salt, pepper, garlic and some water. Let the meat simmer. In the meanwhile heat the cauliflower in hot water. Then, cut it in pieces and add the pieces into the saucepan. Let the meat simmer until tender and all water is absorbed. Add more water if required.

Source: Greek-recipe.com

Beef slices in a rich sauce from Cephallonia - (Kokkinisto apo ti Kefallonia)

NOTES
This is the most delicious recipe for 'Kokkinisto"
It is a kefallonian recipe. The sauce produced is the most richest delicious sauce I've ever tasted.

karenbar @otenet.gr
Greek : Κοκκινιστό από τη Κεφαλλονιά
Serves / Yields : 4
Season:All season
Region : Cephallonia

INGREDIENTS

• However many beef slices req'd. 1 - 2cms thick
• 1 large onion finely chopped
• 2 - 3 large garlic cloves finely chopped
• 5 v.ripe toms grated + 1/3 carton of tomato puree ( or, if making this dish in winter, 3/4 of a carton of tomato puree - a lot is needed)
• 5-6 cloves
• olive oil
• salt and black pepper
• whole, peeled potatoes (opt.)

METHOD

In enough olive oil, to just cover the base of a large, deep cooking pot or a large, heavy - based frying pan, gradually brown the meat slices all over and then add the onion and the garlic. off the heat, if the oil is already v.hot, after a few minutes place back on the ring and add enough water to half cover the meat slices, the tomato , PLENTY of salt and pepper and the cloves. A lot is needed as more water is usually required later. Leave to cook on quite a high heat and for the meat to become tender. If it looks like the sauce is reducing and the meat isn't tender enough, as sometimes, especially on the Greek islands the local meat is tougher, add a tumbler of water. When the meat is almost tender, you can add a few whole potatoes to cook in the sauce.  The ideal result is to have tender meat in a delicious thick sauce.  As a starter some sauce is served with pasta (and grated cheese) or rice and as a main meal with the potatoes or just with pasta or rice.

Source: Greek-recipe.com

Beef Casserole with Onions - (Stifado)

NOTES
Serve with fresh bread.
Greek : Στιφάδο
Serves / Yields : 4 persons

INGREDIENTS

• 4 tablespoons olive oil
• 1 small sprig of rosemary
• 1 kg tender beef, cut into large cubes
• 900 ml water
• 2 tablespoons tomato puree
• salt
• black pepper
• 3 tablespoons red wine vinegar
• 4-6 tablespoons vegetable oil
• 700 grams small onions (the pickling size), peeled and left whole
• 1 small glass red wine
• 5 cm cinnamon stick
• 1 teaspoon demerara sugar
• 5 grains allspice

METHOD

Heat the olive oil in a large saucepan and brown the meat in it. It will produce a lot of moisture but continue until it has all evaporated and the meat starts to turn golden. Slowly pour the vinegar over it and, when the steam subsides, add the wine. Then add all the remaining ingredients except the vegetable oil, onions and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.  Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly. Lift them out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done. Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating. Do not stir once the onions have been added, but rotate the saucepan occasionally to coat them in the sauce

Source: Greek-recipe.com