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"Nicosia is the only city in the world divided between Greeks and Turks. The culinary affinities for beef bathed in ripe tomatoes and richly scented with sage, garlic and basil make great friends and cherries. The Greek cooks, the Turk pays!"
- 1 kg veal (pulp or antricot)
- 400 g of tomato paste Cirio
- 3 green onions
- 4-5 cloves garlic
- 1 sage twig
- 1 sprig of basil
- 1 small tomato
- 1 slice of bell pepper
- 50 g flour
- 50 ml oil
- 1 cube of concentrated soup
Preparation time: less than 90 minutes
METHOD OF PREPARING VELIC recipe in Nicosia:
Wash, clean and finely chop the onion, garlic, tomato and pepper.
Finely chop the sage and basil.
We slice the meat thinly and pass it through flour mixed with salt, pepper, paprika and soup concentrate.
In a ceramic pan put a few drops of oil and fry the slices of meat on both sides for 5 minutes.
In a bowl, heat two tablespoons of oil and sauté the onion and garlic, then add the tomato and pepper and leave until they become glassy.
Add the chopped tomato paste, basil and sage. Season and simmer.
Add the fried pieces of meat to the tomato sauce, cover with a lid and simmer until the meat penetrates well.
You can serve the steak with flour dumplings, rice, mashed potatoes or polenta.
Do not leave the fire medium or high because it catches the tomato sauce and gives a smoky taste to the food.