Notes: From the blue Greek cookbook we bought in the Athens airport in 1998.
Makes 5-6 servings.
Ingredients
3.5 lbs. stew beef
2.5 lbs. small zucchinis
28oz can of whole tomatoes (each tomato cut in half) including liquid (or 2-3 large ripe tomatoes finely diced)
2 onions, finely diced
12oz chopped button mushrooms
minced or fresh garlic
olive oil if needed
1 spoonful dried ground mint leaves
1 Tblsp salt
1/2 Tblsp ground black pepper
Directions
In a large Dutch oven, sautee stew beef in its own fat; add only enough olive oil to prevent meat from sticking. Remove beef from pan, leaving the juices.
Sautee onions, mushrooms, and garlic in the beef fat.
Return the beef to the pot. Add the tomatoes and juices, salt, pepper, and mint, and enough water to mostly reach the meat. Cover pan and allow to simmer for about 2 hours.
Meanwhile, rinse the zucchinis and remove the tops and tails. Slice them down the middle and fry them lightly to brown. Twenty minutes before the meat finishes cooking, steam them in the pot by resting them above the meat (covered) for about 12 minutes.
Continue cooking over a low fire.
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