Beef in tomato sauce from Smyrna
Beef in tomato sauce from Smyrna

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, beef in tomato sauce from smyrna. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

How to make Beef Tongue in Tomato Sauce Recipe. Pour the tomato puree from the blender and keep cooking until you have a thick sauce; add the beef tongue broth and stir. Season with salt, add the sliced beef tongue to the sauce and keep cooking for about.

Beef in tomato sauce from Smyrna is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Beef in tomato sauce from Smyrna is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have beef in tomato sauce from smyrna using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Beef in tomato sauce from Smyrna:
  1. Make ready 1 kg beef (chuck)
  2. Get 1 large onion
  3. Make ready 1 cup dry wine (whichever you like)
  4. Make ready 1 tomato
  5. Get 1/2 can tomato purée
  6. Prepare 1 tsp sugar
  7. Get 1/2 tbsp salt
  8. Prepare pepper
  9. Make ready 3 pinches dried basil
  10. Get 2 pinches oregano
  11. Prepare 2 pinches thyme
  12. Get 3 pinches rosemary
  13. Take 5-7 allspice grains
  14. Take 3 large bay leaves
  15. Take 1 cup olive oil

But a popular Middle Eastern version includes just the beef and spinach in a seasoned tomato broth. The idea of spinach may not sound all that comforting to kids but, in this case, the spinach gets a good long cook in the soup so that it is soft and. Add tomatoes to skillet, bring to a boil, and season with salt and pepper. To serve, uncover beef and ladle tomato sauce over the top.

Steps to make Beef in tomato sauce from Smyrna:
  1. First of all, wash the beef thoroughly after you cut in small pieces, the size of your personal preference.
  2. Then place it in a pot with as much water as is needed to just cover it and let it boil over strong heat with the lid off until it foams.
  3. Then wash the meat once more, thoroughly and squeeze it to strain and discard the liquids so that it doesn't let them out while browning. Wash the pot before you use it again, even though most people will just skim off the foam of the meat.
  4. Pour the olive oil in the pot and once it heats add the beef to brown. In this way you don't allow the juices of the beef to come out and the beef is more tender.
  5. Once you have browned the meat, add the finely chopped onion and once it is golden, stir in the wine.
  6. When the alcohol of the wine has evaporated, add the tomato which you have already grated as well as the sugar and mix. Add the allspice and the bay leaves.
  7. Add as much water as is needed to just cover the meat and after it boils for a couple of minutes, turn down the heat.
  8. After about slightly over an hour and provided that you can pierce it with a fork, add the tomato purée, the salt, the pepper, the basil, the thyme, the rosemary and the oregano. Mix well and add a little water if necessary.
  9. All in all the dish takes about 2 hours. If the sauce has not thickened, turn up the heat a little half-covered with the lid, always taking care that it doesn't stick to the bottom of the pot.

A simple, rich and delicious meat sauce. Beef mince is simmered with carrot and onions in a well-seasoned tomato sauce. Making tomato sauce isn't hard, but it's definitely labor-intensive. Even the relatively small amount that we're making here — just enough for a few special mid-winter meals — will take you a solid afternoon of work from start to finish. If you want to make a larger batch.

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