Title: Greek Stew****Cgdr39a
Categories: Greek Entree Ethnic Beef
Yield: 6 Servings
| | | EILEEN LAMPARELLI CGDR39A |
| 3 | lb | Stew meat, chopped |
| 5 | tb | Butter |
| | | Salt |
| | | Pepper |
| 1 | | Onion, chopped |
| 1 | | 6 oz can tomato paste |
| 2 | tb | Red wine vinegar |
| 1 | | Clove garlic, diced |
| 1 1/2 | c | Water |
| 1 | | Bay leaf |
| 2 | lb | Small white onions |
| 1/2 | lb | Mushrooms, sliced |
| 3/4 | lb | Jack cheese, grated |
In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1
hour, adding additional water as needed. Add white onions and mushrooms.
Cover and simmer 1 more hour or until meat and onions are tender. Add
cheese, cover and cook 5 minutes, or until cheese melts.