Directions
To make beef with greens in a lemon sauce, begin by heating the oil in a large pot over excessive warmth and sauté the leeks with the carrots, potatoes, celeriac and celery for 4-5 minutes, stirring recurrently till browned and barely softened. Switch to a serving dish with a slotted spoon.
In the identical pan with the oil, add the meat and sauté over a excessive warmth for about 5 minutes, till effectively browned on all sides. Add the onion and prepare dinner for an additional 2 to three minutes.
Add the bay leaf and sufficient water to cowl the components and prepare dinner for two minutes till the liquid involves a boil.
Cut back warmth to low, cowl and simmer for 45 minutes or till meat is tender.
Add the sauteed greens together with the juices that may have come out, oregano and salt and pepper and prepare dinner for an additional 45 minutes with the pot coated, till all of the components are completely tender.
Add the lemon juice and switch up the warmth. Cook dinner, uncovered, for an additional 4-5 minutes, till the sauce thickens barely.
This text initially appeared in Gastronomos, Kathimerini’s month-to-month meals journal.
Substances
- 1 kg chuck steak, minimize into 4 cm-sized cubes
- 1 onion, finely chopped
- 2 leeks, sliced
- 2 carrots, sliced
- 2 medium potatoes, cubed
- 1 small celeriac root, cubed
- 2 celery sticks, thickly sliced
- 1 bay leaf
- 2 tsp dried oregano
- Juice of two lemons
- 70 ml olive oil
- Salt, freshly floor pepper
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