| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Greek, Pasta, Meats |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 |
tb |
Oil |
| 1 |
lb |
Beef or lamb stew meat |
| 2 |
|
Onions; chopped |
| 1 |
c |
Tomato sauce; -=OR=- Tomato paste instead |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Cinnamon |
| 1 |
ts |
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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