A dish made from the mountains of my homeland. From meat to spices. Our Sunday menu today has the aroma of Evia. And we will accompany it with Koumiotiko wine. This is what dad Karapetakos wants, this is how it will be done!
- 1 kg beef spalomyta
- 1 chopped onion
- 12 dried figs
- 1 cinnamon stick
- 2 bay leaves
- Variety of mushrooms (beetles, porcini, trumpets, royal mushrooms, etc.)
- 130 gr Mavrokontoura + as much wine as the plums make
- 80 g olive oil
- Salt Pepper
- A little flour
- (thyme, thyme, sage and red wine for marinating)
- In the evening we cut our meat into pieces, and marinate it in wine with herbs.
- Put the figs in the wine.
- Heat the olive oil in a saucepan. Saute the pieces of our meat after we have lightly floured them, very well on all sides. Add the onion, sauté for 2 minutes and quench with the wine. Allow the alcohol to evaporate for a minute, and add the cinnamon, bay leaves, and water until the veal is half-covered. Cover with a lid, lower the heat and simmer for about an hour and a quarter. Then remove the cinnamon stick and bay leaves and move our meat to the hull. Add the figs and mushrooms (our food may need a little boiling water), and bake our food for half an hour with three quarters at about 180The
- Just before the end, try the salt and pepper.
- Serve with mashed potatoes, or pumpkin puree, or with rice.
* serve on a plate, the beef with the figs and the mushrooms. You can "tie" the broth and pour it over the meat.