| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Greek, Meats, Pasta |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 |
T |
Oil |
| 1 |
lb |
Beef or lamb stew meat |
| 2 |
|
Onions, chopped =OR=- |
| 1 |
T |
Tomato paste instead |
| 1 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1/8 |
t |
Cinnamon |
| 1 |
t |
Spearmint flakes |
| 4 |
c |
Boiling water |
| 1 |
c |
Manestra, orzo |
| 1 |
c |
Grated cheese, Mizithra! |
INSTRUCTIONS
Heat oil in large saucepan and brown meat and onions for 10 minutes
over medium heat. Add tomato, seasonings, and 2 cups water. Cover and
simmer for 1 1/2 hours until meat is tender. Add remaining water and
bring to a boil. Add manestra. Stir once or twice. Simmer 20 minutes
more. Serve hot with grated cheese. From "The Complete Greek Cookbook"
by Theresa Karas Yianilios, Avenel Books, New York. Typed for you by
Karen Mintzias From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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