Vancouver Foodster is taking diners on a tour of the up and coming Fraserhood, from Kingsway and East King Edward Avenue on Fraser Street. Chef Manos Grammatikogiannis from Nammos Estaitorio is part of the tour. He makes his Greek style beef ragout, a recipe handed down through generations of his family.
RECIPE : Beef Ragout with egg noodles (Greek style)
1 kg beef
1/2 c EVOO
2 tablespoons garlic
3 tablespoons tomato paste
2 cups white wine
1 litre beef stock or 3 table spoons chicken stock
3 bay leaves
1 cinnamon stick
2 carrots in small pieces
Put beef into boiling salted water for 50 seconds to seal meat. Refresh quickly. Sweat off onion, garlic, olive oil, add beef, tomato paste, cinnamon, carrots, bay leaves, slat, pepper and white wine and cook for 20 minutes, add beef stock and braise slowly. Cook til tender, add orange zest the last 5 minutes.
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