Greek Recipe for Beef in Tomoato Sauce?

Question

On our honeymoon to Greece this summer I found Beef in a Tomato sauce at many many restaurants...with some variety. It was usually served with French Fries and was beef stew meat cooked in a this rich tomato sauce...it tasted like chili sauce kindof with a hint of Cinnamon one Restaurant called it Stamnas...anyone have a good recipe for this?

Answer 1

You will like this,but you must use the Hungarian Paprika...

Hungarian Goulash

"A spicy way to dress up stew beef. My mom made this when we were

kids, and we loved it. It is spicy while not mouth-burning! Can be

made with cheaper cuts of beef, and comes out very tender. If it gets

too thick, add a little water while it's cooking. Garnish with sour

cream."

1/3 cup vegetable oil

3 onions, sliced

2 tablespoons Hungarian sweet paprika

2 teaspoons salt

1/2 teaspoon ground black pepper

3 pounds beef stew meat, cut into 1 1/2 inch cubes

1 (6 ounce) can tomato paste

1 1/2 cups water

1 clove garlic, minced

1 teaspoon salt

Heat oil in a large pot or Dutch oven over medium heat. Cook onions

in oil until soft, stirring frequently. Remove onions and set aside.

In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat

beef cubes in spice mixture, and cook in onion pot until brown on all

sides. Return the onions to the pot, and pour in tomato paste, water,

garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover

and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is

tender.

Answer 2

Arni Stamnas - Lamb and Vegetables Baked in an Unglazed Clay Pot

2 pounds boneless leg of lamb, cut into 1-inch cubes

½ cup olive oil

½-1 tsp minced fresh chilli pepper, or ¹/3-½ tsp dried red pepper flakes

3 medium onions, sliced

1 bay leaf, crushed

1 tbsp dried oregano

1 tsp dried thyme

sea salt

3 medium eggplants, cut into 1-inch cubes

3 green bell peppers, seeded and cut into strips

4 cloves garlic, minced

2 medium potatoes, cut into 1-inch cubes

1 cup strained fresh tomato puree or 2 tbsp tomato paste diluted in ¹/3 cup warm water

In a large bowl, mix the lamb with the olive oil, chilli pepper, onions, bay leaf, oregano and thyme. Cover and set aside for  2-3 hours or overnight in the refrigerator.

Preheat the oven to 220 celsius.

Salt the eggplant and place in a colander to drain for about 30 minutes. Rinse and wipe dry with paper towels.

Add the eggplant, bell peppers, garlic, and potatoes to the marinated lamb along with the tomato puree. Season with salt and place in an unglazed clay pot. Cover and bake for 30 minutes. Reduce the heat to 180C, toss carefully, and bake for another 1½ to 2 hours, or until the lamb is very tender. Serve immediately.

Answer 3

This is such a tasty and delicious way to cook beef and you can serve it with rice French Fries mushed potatoes and pasta.

Cut your beef in large cubes,in a pan add olive oil and saute meat until nice and brown,add some garlic and a diced onion

cook a few more minutes and deglage with red wine.

Add 1 cup tomato sauce prepared,tomato juice water to cover salt pepper a tsp of sugar and a stick of Cinnamon.If you have a pressure cooker it's faster to cook 25-30 minutes,if not it will take longer until it gets done.

You can also use lamb,chicken and veal for this recipe I really like veal this way with pasta.

http://www.hummingbirdpublications.com The Taste of Greece cook book.