Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:
- Prepare 1 kg veal cut into thick pieces
- Make ready olive oil
- Take 1 cup red wine
- Get 1 large onion
- Take 2 cloves garlic
- Get 4 ripe tomatoes with skin peeled
- Take 1 tsp tomato paste
- Take 1 cinnamon stick
- Take 1 pinch sugar
- Take ground cheese
Instructions to make Greek Reddened Veal with Pasta and Grated Myzithra / Μοσχάρι κοκ:
- Cut veal into about 100g pieces. Wash and dry meat well. Heat pot on high heat then add olive oil. Brown meat on one side without moving and then brown other side.
- Add diced onion and stir, deglaze with the wine and add enough water to cover the veal. Then add tomatoes and the rest of ingredients and spices. Simmer for 90 minutes
- Serve with pasta and grated cheese
So that is going to wrap it up for this exceptional food greek reddened veal with pasta and grated myzithra / μοσχάρι κοκ recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!