Ingredients
- 1 ½ kg round steak
- 2 tbsp butter
- 4 tbsp olive oil
- 3 cups hot water
- 2 cloves garlic
- 3 potatoes
- 3 bell peppers (various colors)
- 3 onions
- 3 ripe tomatoes or 2 cans chopped tomatoes
- 250 g flat green beans, fresh or frozen
- A bit of chopped parsley
- Some paprika
- Freshly ground pepper
- Salt
- 150 g feta cheese, in pieces
- 2 tbsp balsamic vinegar
Instructions
- First, cut the meat into large pieces.
- Heat 2-3 tablespoons of the total olive oil and brown the meat for a few minutes.
- Add 3 cups of hot water.
- Cover and simmer the meat over medium heat for 35-40 minutes. Make sure to reserve the broth.
- Peel all the vegetables and cut them into slices.
- In a roasting pan or deep baking dish, make a layer of all the potatoes, then place all the meat on top in one layer.
- Add a layer of sliced onions, a layer of peppers, the green beans, and finally, a layer of sliced tomatoes.
- Add the garlic and small pieces of butter to the dish.
- Sprinkle with parsley and paprika.
- Pour 1 cup of broth from the cooked meat over the dish, drizzle with vinegar, and pour the remaining olive oil.
- Cover the surface with parchment paper and seal with aluminum foil, making sure to seal all edges.
- Bake in a preheated convection oven at 250ºC, for 30 minutes, then reduce to 160ºC.
- Slowly cook the dish in the lower temperature for about 2 hours.
- After 2 hours of baking, uncover and scatter the pieces of feta cheese on top.
- Let it bake slowly in the oven for another 30 minutes, until the feta melts and it is almost only left with its oil.
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Enjoy!
Source: Argiro Barbarigou
