BEEF MAKARONATHA

 

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Ingredients

  • olive oil
  • 1 lb. beef, fat trimmed and cut into chunks (stew meat works well)
  • 1 small onion, diced
  • 1 Tbsp. dried parsley
  • 1 (8oz) can tomato sauce
  • 1 cup water
  • 1-2 bay leaves
  • 4 whole allspice
  • salt and pepper to taste

Directions

  • Heat olive oil in a large skillet/saute pan. Season beef with salt and pepper and add to hot pan, browning on all sides.
  • Remove from pan.
  • Add diced onion to the pain (and more oil, if necessary) and cook with the parsley until the onions are translucent.
  • Add in tomato sauce, water, bay leaf and allspice. Bring to just a boil and drop meat back in.
  • Season to taste.
  • Cover and simmer on low heat for as long as you want.
  • The longer the better--it will make the meat more tender and the flavors will really come out.
  • If you want a thicker sauce, you can add a corn starch slurry at the end, or you can dredge the beef in some flour before browning.
  • Serve over pasta and sprinkle with mizithra cheese (well, if you want to do it the "right" and fatty way, you should add a little butter to the pasta, add cheese in with the pasta and then add more cheese at the end :)

Notes

This is a dish my stepmom makes all the time. It's such a nice change from a traditional meatsauce over pasta. The beef gets really tender and delicious!

Categories: Dinner  Main Dish  Mediterranean  Stove 
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