- 1 kg of stewing beef – in medium sized chunks
- 3 tablespoons of plain flour
- 6 tablespoons of olive oil
- 100ml of red wine
- 1 litre of beef stock or vegetable stock
- 2 jars of Greka tomato sauce with aubergine and sweet pointy peppers
- 500g of Greka hilopites
- 1 bunch of flat leaf parsley – finely chopped
- salt and pepper.
Wash and prepare the beef, pat dry with kitchen towel and place in a bowl.
Coat with the flour and shake off any excess. Heat 6 tablespoons of olive oil in a pan and fry the beef until it’s sealed on all sides. Pour the wine and let it evaporate for 5 minutes.
Pour the jar of Greka tomato sauce with aubergine and sweet pointy peppers, and the stock, in the pan. Cover and let it simmer for a couple of hours. After 2 hours check that the beef is nice and tender. You should by this point have quite a bit of sauce remaining. Once you are happy with the beef – place the Greka hilopites into the pan, stir with the sauce and the beef and allow the pasta to cook for 4/5 minutes maximum. Do not cover the pan at this point – this will help with the thickening of the sauce. Finally salt and pepper to taste and add the finely chopped parsley to the dish and stir through.
Now you are ready to serve with a fresh salad and warm crusty bread to soak up all the juices! A glass of good red wine compliments the dish beautifully. Enjoy!