"Like mum's" classic braised beef with potatoes in tomato sauce - A humble tribute to mine and all mothers of the world!!!

First of all HAPPY MOTHER'S DAY to all mothers!!!! I'm not sure if this special day is celebrated the same date everywhere but it doesn't matter. A big thank you to every mother never goes wasted no matter the day, the date, the occasion or the season! There were so many recipes that I could cook today that reminds me of my mother and of her effort to please her family with a nice, homecooked Sunday meal but this recipe came first to my mind and all the flavours and aromas bring back happy childhood memories. This is a classic and especially popular Sunday meal recipe for almost every household around Greece regardless the season and although the ingredients are simple the final result is delicious! To my mother then and all of you who have done so much for all of us!!!! 

Cooked by Nana Dareioti,

from "BHMAgourmet" magazine of "TO BHMA" newspaper (2011)

Ingredients (for 4-5 people):
1 Kg of culotte beef steak, cut in portions
5-6 tbsp of olive oil
1 large red onion, finely chopped

4-5 tbsp of tomato paste
1 glass of hot water
1 tsp of sugar
salt
pepper
6-8 whole allspice berries (or 1 cinnamon stick)
5 potatoes, peeled and cut into wedges or large cubes
2-3 tbsp of finely chopped flat-leaf parsley to garnish

Method:
In a spacious pot warm the oil in medium-high heat and sauté the meat until it gets nicely coloured on all sides. Then add the onion and stir with a wooden spatula until it gets coloured too.

Then add the tomato paste, the water, the sugar, the allspice (or cinnamon) and season with salt and pepper. Cover the pot with the lid, turn the heat down to medium-low and simmer the meat for at least 1-1 hour 15 minutes or until it is tender. During cooking, keep an eye in case you need to add some more water (always hot). *** The time needed for the meat depends a lot on which cut you have. The culotte steak is very tasty but a bit tougher than other cuts so it needs more time. Whatever you choose make sure it is appropriate for cooking in the pot.

When the meat is almost ready, add in the pot the potatoes. Check the seasoning and add some more salt and pepper if needed, cover with the lid and keep simmering until the potatoes are tender but they keep their shape (so avoid to stir).

The food is ready when the excess liquids are evaporated, the sauce is thickened and the potatoes tender. Take off the heat and allow a few minutes to rest.

Serve sprinkling on top with some parsley.

Accompany the food with feta cheese, crusty fresh bread and a seasonal salad.