Cooked by Simone Kaffiry,
from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"
Ingredients (for 4-6 people):
1 ½ Kg of top sirloin beef (culotte), in one piece and tied into a roll
1 large yellow onion, finely grated
2 large yellow onions, finely chopped
1 tbsp of all-purpose flour
1 tbsp of butter
2 tbsp of olive oil
½ a bottle of white dry wine (about 400ml)
1 pot of Greek thick yoghurt (170-200gr.)
200ml of single cream
a few saffron threads
2 tbsp of pink peppercorns, lightly crushed
salt
pepper
Method:
In a small bowl mix the grated onion with the flour and some salt and pepper. In another bowl dissolve the saffron in the single cream and keep aside.
Put the meat in glass bowl and rub it all around with the onion/flour mixture. Cover with cling film and leave aside to marinate for 2 hours.
Warm the oil and the butter in a spacious pot on medium heat and sauté the rest of the onions along with the peppercorns for 1-2 minutes. Add the meat in the pot and sauté until the meat in nicely coloured on all sides.
Pour over with the wine, cover with the lid, turn the heat to medium-low and simmer the food. After 1 hour of cooking add in the pot the yoghurt and continue cooking for another 1 hour until the meat is really tender.
Season with salt and pepper and 15 minutes before the end of cooking add in the pot the single cream. Leave to simmer for 1 minute or until the sauce is thickened and then take the meat out of the pot.
When it is cooled down a bit, cut into slices and transfer on a serving platter. Pour over with the sauce and sprinkle with some more pink peppercorns.
Potato croquettes, rice pilaf and mashed potatoes are great to accompany the meat with.
1 ½ Kg of top sirloin beef (culotte), in one piece and tied into a roll
1 large yellow onion, finely grated
2 large yellow onions, finely chopped
1 tbsp of all-purpose flour
1 tbsp of butter
2 tbsp of olive oil
½ a bottle of white dry wine (about 400ml)
1 pot of Greek thick yoghurt (170-200gr.)
200ml of single cream
a few saffron threads
2 tbsp of pink peppercorns, lightly crushed
salt
pepper
Method:
In a small bowl mix the grated onion with the flour and some salt and pepper. In another bowl dissolve the saffron in the single cream and keep aside.
Put the meat in glass bowl and rub it all around with the onion/flour mixture. Cover with cling film and leave aside to marinate for 2 hours.
Warm the oil and the butter in a spacious pot on medium heat and sauté the rest of the onions along with the peppercorns for 1-2 minutes. Add the meat in the pot and sauté until the meat in nicely coloured on all sides.
Pour over with the wine, cover with the lid, turn the heat to medium-low and simmer the food. After 1 hour of cooking add in the pot the yoghurt and continue cooking for another 1 hour until the meat is really tender.
Season with salt and pepper and 15 minutes before the end of cooking add in the pot the single cream. Leave to simmer for 1 minute or until the sauce is thickened and then take the meat out of the pot.
When it is cooled down a bit, cut into slices and transfer on a serving platter. Pour over with the sauce and sprinkle with some more pink peppercorns.
Potato croquettes, rice pilaf and mashed potatoes are great to accompany the meat with.
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