Greek cuisine · Meat & Kebab

Moschari me Piperies Florinis

Beef cubes braised with sweet red Florina peppers in tomato until the sauce turns deep red and glossy.

Ingredients · for 4 servings

• 800 g beef (shin, cubed)
• 6 red pointed peppers (Florina peppers)
• 2 onions
• 3 garlic cloves
• 400 g chopped tomatoes
• 2 tbsp tomato paste
• 150 ml red wine
• 1 tsp sweet paprika
• 1 bay leaf
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Pat the beef dry, season with salt and pepper; halve the peppers, remove the seeds and cut into wide strips, slice the onions into half-rings and the garlic into slices.
2. Heat 3 tbsp olive oil in a braising pot until very hot and brown the meat in batches, 4–5 min. per batch on all sides, then remove.
3. Sauté the onions in the pot for 6 min. until soft, add the garlic, paprika and tomato paste and roast for 1 min., then deglaze with the red wine.
4. Return the meat to the pot, add the chopped tomatoes, bay leaf and 300 ml hot water and braise covered over low heat for 70 min.
5. Sauté the pepper strips in the remaining olive oil for 5 min. until they blister at the edges, then layer them on top of the meat.
6. Braise uncovered for a further 25 min. until the peppers are tender and the sauce has reduced to a thick consistency, then remove the bay leaf and serve.