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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a medium-size saucepan over medium neat until hot and saute the cubes of meat, in batches, until browned; remove with a slotted spoon as the meat browns. | 2. In the oil in which you have just browned the meat, add the onions and garlic and saute until just starting to turn golden, about 6-7 minutes; return the meat to the saucepan. | 3. Add the pureed tomatoes, sugar, wine, parsley, cinnamon, oregano, bay leaf and cloves and season to taste; cover pot and simmer on low until meat is fork-tender- this could take anywhere from 1 to 1 1/2 hours; fish out the 2 cloves; if, at any time, the gravy has reduced too much (there should always be some thick liquid), add hot water in 1/4 cupfuls. | 4. You should be left with very tender meat in a thick, rich sauce, into which the onions have melted. | 5. Serve with a rice ring: molded buttered rice, cooked egg noodles, french-fried potatoes or Hunkar Begendi (recipe#95402). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing beef	2	lbs	cut	806.9352	0.0	179.5204	4.5333
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
olive oil	1/3	cup		636.48	0.0	0.0	72.0
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
tomato	1		ripe peeled seeded pureed	41.86	9.282	2.184	0.364
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
white wine	1/2	cup		-	-	-	-
cinnamon	1/4 - 1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
bay leaf	1			-	-	-	-
clove	2			11.508	2.7523	0.2507	0.546

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.