Pontic Greek Tourlou

Ingredients for 4 servings:

• 750 g beef, diced
• 3 large eggplants, fresh
• 3 large zucchini, fresh
• 4 large onions
• 4 garlic cloves, fresh
• 6 beef tomatoes, fresh
• 8 tbsp olive oil, Greek
• 10 m.-sized potatoes, waxy
• 500 ml white wine
• Iodized salt
• pepper, black
• 1 tbsp oregano, dried
• Basil, dried
• 1 small can of tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Greek vegetable stew

Peel the onions and dice them into larger pieces. Heat the olive oil in a large pot and fry the beef cubes (which have been dried with a kitchen towel) until hot. Add the diced onions and brown them. Add a small can of tomato paste and fry for 1-2 minutes. Deglaze with a generous splash of white wine and, if necessary, flambé briefly to completely evaporate the alcohol. Cut the eggplant and zucchini into 4-5 cm cubes. Peel the potatoes and cut them into bite-sized pieces. Add everything to the pot and simmer with the herbs for 10 minutes with the lid closed. Dice the tomatoes and add them. Press in the garlic. Cook for a further 15 minutes, stirring regularly. When the diced vegetables and potato pieces are still firm to the bite, season with salt and pepper, and finally stir in a generous splash of Greek olive oil. Continue cooking for about 5 minutes. Serve with fresh flatbread and Greek feta made from pure sheep’s milk.