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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a heavy frying pan over moderate heat until smoking. | 2. Pat beef cubes completely dry with paper towels before browning quickly in hot oil; brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning. | 3. Transfer beef to a heavy 6-quart casserole. | 4. Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in beefs original skillet; bring to a boil. | 5. Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole. | 6. Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1 1/4 hours. | 7. Meanwhile, peel onions and add to casserole at the end of 1 1/4 hours; cover and cook 30 minutes longer, or until beef and onions are tender. | 8. Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through. | 9. Taste to correct seasonings. Serve directly from casserole. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
beef	3		cut	1613.6437	3.1188	287.8795	49.9009
beef broth	4	cups		67.2	0.384	10.944	2.112
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cinnamon	1			-	-	-	-
salt	1 1/2	1/2		-	-	-	-
black pepper			ground	-	-	-	-
white pearl onion	2	lbs		806.9352	0.0	179.5204	4.5333
feta cheese	1/4		cut	99.0	1.5338	5.3288	7.98

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