Beef with Quince
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, shoulder or leg, diced
- 1 ½ kg quince (s)
- 50 ml white wine
- 300 ml beef broth
- 1 medium onion (s)
- 1 tomato (s), peeled and mashed
- 1 stick cinnamon
- 1 bay leaf
- 1 tablespoon sugar
- 1 cup olive oil
- 1 lemon (s), squeezed
Print Recipe
Pin Recipe Instructions
- Let the oil hot, fry the meat in it until the water has evaporated. Deglaze with white wine. Add the broth, bay leaf, cinnamon stick and sugar. Add the finely chopped onion and tomato to the meat. Let simmer for approx. 45 minutes.
- Meanwhile, peel the quince and cut into thick strips like baked potatoes. Like placing apples in lemon water so they don`t turn brown. When the meat is almost done, add the quinces and cook for another 15 to 20 minutes.
- Actually only served with bread in Greece.
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