Ingredients

• 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.)

Instructions

• 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.
• 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.
• 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.
• When the meat is almost tender, you can add a few whole potatoes to cook in the sauce.