RECIPES

Top Rump with mushrooms

Ingredients:

2 kg of veal top rump, 500 gr fresh mushrooms, 1 onion, 1 package of sour cream, 2 tablespoons of butter, Salt & pepper, 1 tablespoon of tomato sauce, 2 glasses of water.

Method:

Drizzle the meat with salt and pepper and mince the mushrooms. Melt the butter in a casserole in low heat and add the meat, until it turns brown. Then, add the whole onion, the mushrooms and stir. Add the water, the tomato sauce, some more salt and pepper and let it boil on low heat for 2-3 hours. Add more water, if necessary. When ready, take it to a platter. Add the heavy cream to the sauce and let it set. Cut the meat into thin slices and pour the sauce over. Serve with rice.

Veal steaks with wine and white sauce

Ingredients:

1 kg veal steaks, bone out (4 pieces), 2 tablespoons of butter or margarine, 1,5 glass of dry white wine, 4 chopped celery stalks, 2 chopped dry onions, 1 clove of garlic, finely chopped, 4-5 carrots cut in thin slices, 1 chopped leek, 1 teaspoon of oregano, Salt & pepper, 1 cup of sliced fresh mushroom, 1 tablespoon of olive oil, 1,5 cups of heavy cream, 3 tablespoons of all-purpose flour.

Method:

Melt the butter in a shallow pot and add the steaks to sauté. Add the wine, the celery, the carrots, the leek, the onion, the garlic, the oregano, the salt and pepper. Close the pot and simmer for about 1 hour (or until the meat is tender). If necessary, add some water. In a pan, add the olive oil and deep fry the mushrooms until they change color and dry. Then, remove from the heat. When the steaks are ready, remove them from the pot. In a bowl, dissolve completely the flour in the sour cream so that it does not clot and add the mixture in the pot with the vegetables. Add the mushrooms, stir and add the steaks. Cover the steaks with the sauce and bring it to a simmer for 5’ until all the ingredients are well-combined and set.

Veal shank with beer and mustard

Ingredients:

1 veal shank (around 1,5 kg, cut in portions, bone in), 1 bottle of beer (e.g., Paulaner, Erdinger), 2 large onions in slices, 2 tablespoons of spicy mustard, Salt & pepper, Some cloves of thymes, Zest of 2 lemons, 1 smashed clove of garlic, 1 tablespoon of paprika, 4 tablespoons of olive oil.

Method:

Mix all the above ingredients and let the meat marinate overnight in the mix in the fridge. The next day, transfereverything in a Dutch oven (lid on) and put it in the oven (pre-heated to 160C°) for two hours. Remove the lid and increase the oven’s temperature to 200 C°, leave it in the oven for about 1 more hour. In the meantime, keep flipping the meat and pouring it on top with the surrounding liquids.

Bon fillet with brandy, lemon and thyme

Ingredients:

4 slices of veal fillet (180-200 gr each, 3-4 cm thick), ½ tea cup of finely chopped onion, 1/3 teacup of cognac or brandy, 1/3 teacup of white wine, 3 tablespoons of olive oil, 1 teaspoon of, fresh thyme leaves or dried thyme, 2 tablespoons of lemon juice, ½ tablespoons of honey, 2, tablespoons of butter, Salt & ground pepper.

Method:

Drizzle the fillets with salt and pepper and let them in room temperature for 10’-15’. In a large pan, preferably with a thick bottom, pour the olive oil and the onion. Sauté at high heat for about two minutes and then add the fillets until they get a light brown color on both sides. Then, pour in the wine, the brandy, the lemon and add the honey. Lower the heat (at 1,5-2 for appliances on a scale of 1-3, at 5-6 for a scale of 1-9) and let it cook for 3’ on each side if preferredrare to medium. If preferred well-done, add some broth or water (3-4 tablespoons) and cook for 5-6 more minutes in total for both sides.

When the fillets are ready, remove them from the pan, put them in a platter, cover them with aluminum foil and leave them in a warm place until we finish preparing the sauce. We add to the pan the thyme and the butter, stir, taste to see if it needs some more salt or pepper and then cook for 1’-2’ more. We add to the pan the liquids drained from the meat on the platter and stir. Serve the fillets pouring the sauce on top and fried potatoes as a side dish.

Veal with tomato and yoghurt sauce

Ingredients:

1 ½ kg front of chuck cut in small portions, 1 chopped onion, 2-3 chopped spring onions, 1 tomato concasse or 3 fresh tomatoes cut in cubes, 1 tablespoon of tomato paste, 1 bunch of peppermint, 2 carrots cut in cubes, 2 red peppers cut in cubes, 1 green pepper cut in cubes, ½ glass of white wine, 1 cup of olive oil. For the yoghurt sauce: 1 cup of Greek yoghurt, 1 tablespoon of vinegar, Olive oil, Oregano, Salt & pepper

Method:

Put the veal in a casserole with some water and bring to a boil until it stops foaming and then drain. In a pan sauté all the vegetables, add the veal and finish with the wine. Transfer everything in a Dutch oven, add a glass of water and some olive oil and bake with the lid on for 1-2 hours, until the meat is tender and the sauce has thickened.

Meanwhile, we prepare the yoghurt sauce, mixing all the ingredients into a bowl. After removing the meat and vegetables from the oven, add the yoghurt sauce and mix. You can accompany this delicious meal with some pilaf.

“Patsas” soup from Ioannina

Ingredients:

1 veal head, 6 cloves of garlic, 2 eggs, 1 teacup of vinegar, 1 ½ teacups of walnuts, Salt & pepper.

Method:

We rinse the head with some water and we put it in a casserole with some water to boil until it stops foaming. Remove the foam with a spoon, add the salt and pepper and boil until the bones can me easily removed. Transfer in a big plate and leave there until it cools down. Cut the meat in smaller pieces and remove the bones. Drain the remaining broth (carefully not to leave any bones in), add some water if needed, put the casserole with the broth back to simmer and prepare the walnuts and the garlic. Purée the walnuts and the garlic. When the broth comes to a boil, add the meat and some pepper and let boil for 15 minutes and then lower the heat. Scramble the eggs in a large bowl, add the vinegar and add the broth gradually with a ladle. Then, add the mixture back to the casserole mixing gently.

Spicy meatballs with peppermint sauce

Ingredients:

½ kg of minced veal meat (alternatively minced lamb meat), 2 slices of bread soaked in water and drained, 1 chopped onion, 1 small cloves of garlic chopped, Some peppermint leaves, Olive oil, Salt & black pepper. For the peppermint sauce mix in a bowl the following: 1 cup of Greek yoghurt, 1 cup of cow yoghurt, 1 chopped cucumber, 1 teaspoons of chopped peppermint leaves, 2 teaspoons of olive oil, Salt & pepper.

Method:

Knead all the ingredients together. Let the mash rest for 30 minutes and then create the meatballs but with a more elongated shape. Fry in plenty of olive oil. Remove from the heat and drain using paper towel.

Roasted veal with vegetables

Ingredients:

2 kg of veal, bones in (brisket or short-ribs flanken style) cut in 4-8 pieces, 2 tablespoons of olive oil, 2 large onions chopped, 6 carrots cut in thick pieces, 2 celery springs cut into large pieces, 8 cloves of garlic, 12 frozen spring onions, 6 potatoes cut in large pieces, 1 cup of red wine, ½ cup of sweet red wine, 1 tablespoon of Worcestershire sauce, 3 cups of chicken broth, 1 quince cut in fine cubes, 2 tablespoons of sugar, 2 bay leaves, Salt & pepper.

Method:

Preheat the oven to 150°. Add salt and pepper to the meat. Sauté the meat in a pan with some olive oil, around 4 minutes each side. Remove the meat and add the chopped onion, sauté for 6 minutes. Add back the meat, add the sugar, the wines, the bay leaves, the Worcestershire sauce and the quince. Bring them to a simmer and tranfer into a large baking pan. Add the chicken broth, cover the pan with aluminum foil and bake for about 3 hours. Remove from the oven and add the rest of the ingredients. Cover again with the aluminum foil and bake for 1 more hour. Serve while still hot.

Μαριναρισμένες μπριζόλες

Υλικά:

5-6 σπαλομπριζόλες, 1/2 κρεμμύδι μεγάλο κομμένο σε ροδέλες, 4 σκελίδες σκόρδο λιωμένες, 1 φλιτζάνι χυμό λάιμ, 1/3 ελαιόλαδο του φλιτζανιού, 2 κοφτές κουταλιές αλάτι.

Εκτέλεση:

Βάζουμε τις μπριζόλες σ' ένα μεγάλο τάπερ ή μπολ. Ρίχνουμε από πάνω τους όλα τα υλικά και τις ανακατεύουμε για αρκετή ώρα πολύ καλά.Τις σκεπάζουμε και τις τοποθετούμε στο ψυγείο για 4 ώρες ακριβώς.

Ανάβουμε το BBQ και ψήνουμε τις μπριζόλες για 5 λεπτά από κάθε πλευρά. Σ' αυτό το σημείο μπορείτε να προσθέσετε λίγο αλάτι και λίγο λάϊμ ακομα. Φροντίσετε μαζί με το κρέας να ψήσετε και τα κρεμμύδια γιατί θα προσδώσουν ακόμα καλύτερη γεύση.