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

Macedonian Tsoumpleki - (makedoniko tsoubleki)

NOTES
Traditional dish of Macedonia. Recipe taken from Mavromatis wines and spirits.
Greek : Μακεδονικό τσουμπλέκι
Serves / Yields : 4 persons
Season:Summer,Autumn

INGREDIENTS

• 1 big lamb leg
• some eggplants cut in pieces
• beans
• green peppers
• tomatoes sliced
• butter
• salt- pepper
• cumin

METHOD

Cut the meat into large pieces and put it in a pan with lid . Add the rest of the ingredients and cover with the lid . Put it in a low - heated oven and bake for several hours.

Macaroni Baked With Meat - (Youvetsi)

NOTES
Recipe taken from Chrissa Paradissis book "Grek Cookery".
Greek : Γιουβέτσι
Serves / Yields : 4 - 6 persons
Season:All season

INGREDIENTS

• 2 lbs. (or Veal) Lamb
• 1/2 cup Butter
• 1 clove garlic
• 1 medium, minced onion
• 2 cups tomato Juice
• 1 tablespoon tomato Paste
• Salt
• Pepper
• 1 lb. (or Spaghetti) Macaroni
• (or Parmesan) Kefalotiri cheese

METHOD 

Cut the meat into 5 portions. Heat the butter in a saucepan and brown the meat. Add onion and garlic and saute until soft. Add tomato juice, tomato paste, salt, pepper, and enough hot water to cover the meat. Simmer covered, over a very low heat, until meat is tender and sauce is thick. Boil macaroni or spaghetti in boiling salted water. Drain. Put half the macaroni into a buttered baking dish (youvetsi), cover with the meat, add the remaining macaroni, and spread the tomato sauce on top. Sprinkle with grated cheese and bake in a moderate oven for about 15 minutes.

Source: Greek-recipe.com