Hearty beef in a sauce studded with green and black olives makes a filling dinner during the week.

Serves: 4 Prep. time: 15′ Cooks in: 55′ Ready in: 10′

700 g beef fillet, in small chunks
1 onion, grated
1/2 cup extra-virgin olive oil
3 tomatoes, peeled, diced
2 tsp fresh thyme leaves
1 tsp cumin, powder
1 glass of red dry wine
30 green olives, pitted
10 black Kalamata olives, pitted
salt, pepper

Step 1
In a large pan heat oil on medium heat and cook grated onion with meat chunks until meat gets a nice color on all sides and all liquid evaporates. Season with salt and pepper, cumin and thyme. Stir in wine. When alcohol evaporates, cook on medium heat until sauce reduces in half.

Step 2
Stir in tomatoes, add a cup of hot water, cover with lid and cook for another 30 minutes.

Step 3
Add olives, stir and boil for 2-3 minutes on high heat until sauce thickens. Serve warm with rice or fries if you wish.

Photo: George Drakopoulos – Food styling: Tina Webb

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