Kokkinisto Me Araka Beef Casserole Gravy With Peas
From hungerhealer 14 years ago
- 90 minutes to make
- Serves 4
This Greek , traditional , authentic , mouthwatering , hungerhealing dish , is one you must definately try !! "Kokkinisto" means "Red coloured" reffering to the colour of tomatoe based stews . Its origen is from Smyrni , a city on the east shores of the Aegean Sea , today being called Izmir by the Turks , after burning the city , occupying it and forcing the Greek population to flee as refugees . Read more Those derooted people brought their cuisine to mainland Greece and many of these recipes are among the best Greek recipes of today !! This dish , just as many others from Smyrni , were enjoyed as appetizers . The one reason was that they never only cooked one dish . They prepared several dishes just as the Chinese do , enjoying different flavours . The other reason was that these dish are somewhat "heavy" to digest , so they ate little of many dishes ... You choose how you consume it , either way you will enjoy it !! It's even more tasty if you use mutton or lambs' front leg !! See less
Ingredients
- 800 gr beef chuck or topside , rinced and cut to 3cm cubes shopping list
- 1 kg fresh peas ( when removed from shell ) or frozen ( pity !! ) shopping list
- 1 bay leaf shopping list
- 2 medium onions , peeled , rinced shopping list
- 4 tbsp fresh parsley shopping list
- 1 handful of fresh dill . This ingredient characterises this dish ! shopping list
- 2 large tomatoes , ripe but firm , rinced shopping list
- 1 tsp sweet paprika shopping list
- salt pepper to your taste shopping list
- 1/2 tsp hot paprika ( optional , not original ) shopping list
- 2 cups extra virgin olive oil shopping list
How to make it
- Place oil and the bay leaf in a sauce pan , heat and sautee the onions that you have finely chopped or blendered , being careful not to brown them .
- Add the meat , a bit of the meat's fat and the bones .
- Sautee the meet until all its juices have evaporated .
- Blend or finely chop the tomatoes , parsley and dill and toss them in the pan .
- Stir until boiling and add 2 mugs of hot water and add salt and pepper .
- Lower your temp an simmer for 60 min , checking and stirring occasionly .
- Add peas and paprika and slowly simmer until peas are done and ALL water has evaporated , leaving only oil at the bottom of your sauce pan .
- Kali orexi ( bon appetite ) !!
The Rating
Reviewed by 7 people-
I love dill anything, this looks delicious. 5 forks!
ozsmom
in Nepean loved it
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Sounds very tasty! Thank you for sharing the recipe.
californiacook
in loved it
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Wonderful!
pleclare
in Framingham loved it
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