"El Greco" goulash

I tried this stew many years ago, when I was so young, in an Athenian tavern… The aroma of this dish haunted me for years and I persistently experimented to get the authentic taste… Stubbornness sometimes pays off;) Finally I can proudly say: it is it!!!

Preparation steps

Yellow the onion in olive oil, add the meat cubes; when they get a nice color and release the juice, add the grated carrots, crushed garlic, mashed tomatoes, salt and peppercorns. Add tomato juice and wine. Cook gently over low heat until meat is tender, basting occasionally with broth. Towards the end add herbs and freshly ground pepper, and finally cinnamon.

Serving

This dish is extremely aromatic, and the meat is soft and delicious! Serve with cooked rice, pasta, mashed potatoes; necessarily with a Greek salad

Ingredients

500-600 gr.beef for stew
1red onion
2cloves of garlic
1carrot
littleolive oil
a few grainsgreen pepper
as much as you likesalt and black freshly ground pepper
3-4ripe tomatoes, peeled
2 dl.tomato juice
1 dl.of red wine
1 dl.soups (or soup melted cubes)
1 tspdried basil and thyme
1 tbspcinnamon

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