Argiro's Recipes

Posted in Alfa's Recipes, on 6 August 2015, by , 2 Comments

• 1.200 gr beef (from shoulder scallop)
• 1/4 teacup of oil
• 2 onions chopped
• 2 cloves of garlic
• 1 tbsp tomato paste
• 400 gr chopped tomatoes
• 1/2 teacup of red wine
• 1 bay leaf
• 3-4 allspice berries
• 1 teaspoon sugar
• 4-5 sprigs parsley
• 4 celery stalks
• salt
• freshly ground pepper

For the mashed eggplant
• 6 large eggplants
• 2 tbsp butter
• 2 tbsp full of flour
• 500 gr fresh milk lukewarm
• 2-3 cloves
• 1 small onion
• salt
• freshly ground pepper

Servings: 6
Preparation time: 30 minutes
Baking time: 90 minutes

Cut the meat into large mouthfuls. Heat the oil in a pot and brown the meat all around. Add the onion and  entire cloves of garlic, let it wilt for 5-6 minutes. Rub with a spoon the tomato paste to the pot. Add the wine. Add the bay leaf and spices, sugar, celery stalks, parsley and chopped tomato. Fill with a bit of water and simmer the meat for about 1 hour and 30 minutes until well softened and sauce thickens it. Towards the end of the brewing season with salt and pepper.

For the eggplant puree
Wash and wipe the eggplants. Bake in the oven at 250 ° C for 25 to 30 minutes until soften and their skin has turned black. Let them cool slightly, engrave and with a spoon remove the flesh in a bowl. Then mash with a fork or mixer. Cut the onion in half. Up to ½ onion we stick the cloves and put in a saucepan with the milk to warm. Finely chop the remaining onion. Melt the butter in a saucepan and saute over low heat the onion for 5 minutes to wilt. Sprinkle with flour, stirring with wire, and cook for 2-3 minutes. Remove from heat and little by little, always stirring, add the hot milk. Return to the heat, add salt and pepper cream and let it tie together for 5-6 minutes. Once tied, then withdraw from heat and add the mashed eggplant. Mix well. Serve in a dish, the mashed eggplant and over it the meat with the sauce.


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