Meat is one of the main foods in Greece.From the ancient Greece the Greeks loved the meat until today the grilled lamb is one of the best dishes in Greece.There are many grill taverns all over Greece that the Grees will go in a weekend excursion.Here we will indroduce some other recipes of cooking the meat the Greek way.
Vodino Stifado – Beef Stew with Tiny Onoins
1 kg Shin or chuck of beef
3-4 tablesppons flour
1/2 cup live oil
1/2 cup red wine
2 cloves garlic
1 kg tiny onions
2-3 pieces of cinnamon bark
1 tblspn tomato paste
salt & pepper
cut the meat into large cubes. Mix the salt and pepper with the flour and dredge the met in it. Hea the oil. Saute the meat and add the wine. Add the garlic, the bay leaves and three cups of hot wter. cover the pan and let the meat simmer until it is tender. Peel the onions and cut a small cross in the root end of each one. Add the oinions, the cinnamon and the cloves, along with the tomato paste mixed with 1/2 cup hot wter. Cook for an hour longer.
Note: The onions may be sauteed in butter befre beng added to the meat.
Moshari me Araka – Veal with Peas
1kg veal shoulder – boned
2-3 tblspns flour
2 finely chopped medium onions
2 grated medium carrots
1/2 cup white wine
1 bay leaf
4-5 ripe tomatoes (or 1 can)
2-3 sprigs of parsley
500 gr cooked peas
salt & pepper
Mix the salt and pepper with the flour. Wash the meat, cut it into small pieces and dredge it in the flour. Heat the butter and brown the meat. Add the onions anad the carrots and continue to saute. Add the wine first and then the tomatoes, peeled and put through a food processor, the parsley, the bay leaf, the salt and pepper and a good amount of water. simmer the meat for about 1 1/2 hours. Add the peas and continue to cook for 10 minutes longer.
Vodino Vrasto – Beef Stew
1 1/2 kg brisket of beef
2 stalks celery
4-5 small carrots
500 grams small potatoes
Wash the met well. Pell and wash the vegetables. Bring a large pot of water to the boil and add the meat. Simmer for one hour – skimming the surface of the pan regularly. After one hour add the carrots, leeks (cut into large pieces) the celery, onion bay leaves, salt and peepper and continue to simmer for a further hur. Add the potatoes and cook for another half hour.
Arnaki Fricassee me Maroulia – Fricassee of Lamb with Lettuce.
1 kg shoulder or saddle of lamb
1/2 kg spring onions, finely chopped
2-3 Romaine or Cos lettuces, thinly sliced
1/2 cup butter or oil
Egg and lemon sauce.
Cut the lamb into chunks and saute in the butter or oil. Add salt, pepper, onions, lettuces and a small amount of water. Cvover the pan and let simmer for about 1 hour. Prepare the egg and lemon sauce (with a little folour) and pour over the fricassee just before serving.
Variations: Add finely chopped fresh dill.
Avglemono -EGg and Lemon Sauce
1-2 cups broth from soup or stock
juice of 1 lemon
a little flour
Mix the flour with the lemon juice. Beat the eggs in abowl with the flour and lemon juice. Add the broth or other liquid little by little into the pot of soup or food and stir. Note: Remove the pot from the heat before adding the egg and lemon sauce.
Variation: If a thinner sauce is desired you may omit the flour.