Beef slices in tomato sauce

Beef slices in tomato sauce

Beef slices in a rich sauce from Cephalonia


  1. In enough olive oil, to just cover the base of a large, deep cooking pot or a large, heavy – based frying pan, gradually brown the meat slices all over.
  2. Then add the onion and the garlic. Off the heat, if the oil is already very hot, after a few minutes place back on the ring and add enough water to half cover the meat slices, the tomato , PLENTY of salt and pepper and the cloves. A lot is needed as more water is usually required later.
  3. Leave to cook on quite a high heat and for the meat to become tender. If it looks like the sauce is reducing and the meat isn’t tender enough, as sometimes, especially on the Greek islands the local meat is tougher, add a tumbler of water.
  4. When the meat is almost tender, you can add a few whole potatoes to cook in the sauce.


The ideal result is to have tender meat in a delicious thick sauce.
As a starter some sauce is served with pasta (and grated cheese) or rice and as a main meal with the potatoes or just with pasta or rice.
Recipe step by step demo is here.


  • Many beef slices req’d. 1 – 2 cms thick (total weight approx. 600 – 800 grams)
  • 1 large onion finely chopped
  • 2 – 3 large garlic cloves finely chopped
  • 5 v.ripe toms grated + 1/3 carton of tomato puree (or, if making this dish in winter, 3/4 of a carton of tomato puree – a lot is needed)
  • 5-6 cloves
  • olive oil
  • salt and black pepper
  • whole, peeled potatoes (opt.)


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