There are wonderful caramelised quinces, earthy juicy mushrooms, onion and geranium flavours in this hearty, interesting stew.
Serves: 6 Prep. Time: 15′ Cooks in: 1:50′ Ready in: 2:05′
4 tbsp extra-virgin olive oil
400 g mushrooms, in thin slices
2 garlic gloves, finely chopped
1.500 g beef, in portions
1 large onion, finely chopped
1 cup sweet wine
1 cinnamon stick
4 medium quinces, cut in 8
1 lemon, juiced
1 tbsp butter
3 tbsp brown sugar
2-3 geranium leaves
2-3 tbsp pistachios, toasted
salt, freshly ground black pepper
In a large pan heat oil and cook mushrooms and garlic on medium heat. When all liquid evaporates transfer vegetables on a plate with a slotted spoon and in the same pan cook meat and onion until meat nicely browned on all sides. Stir in wine. Let alcohol evaporate, season with salt and pepper, add cinnamon and cloves, lower heat and simmer for 1 hour until meat is tender.
For the quinces: Discard pit and skin. Put pieces in a bowl and drizzle with lemon juice to avoid blackening. Put in a non-stick pan and cook with butter on high heat on both sides. Sprinkle with sugar and cook for 1-2′ until caramelised.
Transfer quinces in the pan with beef, stir in geranium leaves and simmer until quinces are tender, for 30′ or so. Add extra hot water if necessary. Do not stir. 10′ before you remove pan from heat add mushrooms and garlic.
Serve warm on plates sprinkling with pistachios and some fried geranium leaves if you wish.
Photo Vangelis Paterakis – Food styling Antonia Kati
Και η ελληνική συνταγή: Μοσχαράκι με κυδώνια και μανιτάρια