Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Pastitsada (Beef in Tomato Sauce from Corfu) Recipe
    Lost? Site Map

    Pastitsada (Beef in Tomato Sauce from Corfu)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    evelyn/athens's Note:

    The long, slow cooking results in one heck of a sauce!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 300 degrees F.
    2. 2
      Rub veal with 1 tsp salt and ½ tsp pepper.
    3. 3
      Make shallow incisions all over meat and insert thin slices of garlic, using about half.
    4. 4
      Heat 3 tblsps olive oil over medium-high heat until rippling; add meat and sear on all sides.
    5. 5
      Add remaining garlic, cinnamon, cloves, bay leaf.
    6. 6
      Reduce heat to very low.
    7. 7
      Cook, covered, 10 minutes, shaking casserole 2 or 3 times to prevent sticking.
    8. 8
      Add wine and vinegar, increase heat to high.
    9. 9
      Heat to boiling, then remove from heat.
    10. 10
      Cover casserole tightly with foil; place lid securely over foil.
    11. 11
      Bake 30 minutes.
    12. 12
      Carefully remove lid and foil; turn meat with wooden spoons so as not to pierce; replace foil and lid; bake 30 minutes longer.
    13. 13
      Heat remaining 3 tblsps oil in large skillet over medium-high heat until rippling.
    14. 14
      Stir in onion; reduce heat to medium.
    15. 15
      Saute until onion is softened but not browned, about 5 minutes.
    16. 16
      Stir in tomatoes, ½ tsp salt, sugar, 1/8 tsp pepper and cayenne.
    17. 17
      Reduce heat to low.
    18. 18
      Cook, uncovered, stirring frequently, 20 minutes.
    19. 19
      Remove casserole from oven and increase oven temperature to 375F.
    20. 20
      Pour sauce over meat; replace foil and lid.
    21. 21
      Bake 3-4 hours, or until beef is fork-tender.
    22. 22
      Remove casserole from oven.
    23. 23
      Transfer meat to heatproof platter, cover with foil to keep warm.
    24. 24
      Remove and discard bay leaf, cinnamon, allspice and cloves from sauce.
    25. 25
      Let sauce stand a few minutes; degrease.
    26. 26
      Use a small amount of the fat removed from the sauce to grease a wide, shallow, 4-quart baking dish.
    27. 27
      Cook pasta until al dente.
    28. 28
      While pasta cooks, put butter into a small saucepan and melt over medium-low heat.
    29. 29
      Let butter brown.
    30. 30
      This is knows as beurre noisette.
    31. 31
      It should be very fragrant.
    32. 32
      Add browned butter to pasta along with half of grated cheese.
    33. 33
      Toss to coat.
    34. 34
      Add 2 cups of tomato sauce and toss again; turn into baking dish.
    35. 35
      Until veal roll and cut into ½ inch slices.
    36. 36
      Arrange in overlapping row over pasta.
    37. 37
      Pour remaining sauce over all.
    38. 38
      Bake, covered with foil, 10 minutes.
    39. 39
      Uncover, bake 10 minutes longer.
    40. 40
      Sprinkle with remaining cheese and serve.

    Ratings & Reviews:

    • on September 24, 2006

      45

      Very good! I omitted the allspice berries and increased the garlic. otherwise made as stated, I served the veal with penne, we loved this recipe, thanks Ev!:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pastitsada (Beef in Tomato Sauce from Corfu)

    Serving Size: 1 (667 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 894.7
     
    Calories from Fat 311
    34%
    Total Fat 34.6 g
    53%
    Saturated Fat 18.4 g
    92%
    Cholesterol 244.7 mg
    81%
    Sodium 573.6 mg
    23%
    Total Carbohydrate 73.7 g
    24%
    Dietary Fiber 5.9 g
    23%
    Sugars 10.4 g
    41%
    Protein 63.2 g
    126%

    The following items or measurements are not included:

    allspice berries

    cloves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites