Greek-style beef

Ingredients

• 1 kg of beef steak
• 2 medium onions, cut in half
• 1 stalk of celery, chopped
• 1 carrot, cut into rounds
• 1 small bell pepper and 1 orange, sliced
• 1 pastis bulb, sliced
• One bay leaf
• 1 clove of garlic
• 2 cloves of allspice, chopped
• 15 cilantro seeds
• 200 g of melted beef fat
• 400 ml of beef broth
• 1 lemon, cut in half
• 60 g of butter
• 60 g of flour
• 60 ml of dry white wine
• 60 ml of cream

brown the vegetables in beef fat in a cast iron Dutch oven.

Add the beef, cilantro, garlic, bay leaf, beef broth, and lemon. Cover and simmer over low heat for 2 to 3 hours, or longer, until the meat is tender.

Remove the beef and place it on a plate near the fire. Strain the sauce into another bowl, then discard the pulp.

Prepare a roux in a saucepan with butter and flour. Add the wine and cream, and cook until it thickens. Stir in the reserved sauce until it thickens further, adding more liquid if needed.

Season the sauce to taste. Pour over the beef.

Serve with grilled bread, wild mushrooms, and Tuscarora rice.