- 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
- 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 :)