Tips and Hacks
If you have stained plates and dishes, soak them in a mixture of baking soda and hot water.
Let them stand overnight, then rub with a moist cloth dipped in salt.
Wash and dry as usual.
| Amount | Unit | Ingredient | |
| 1 | medium |
Onion
finely chopped
| |
| 3 | tablespoons | ||
| 1 | pound |
Ground Beef
lean
| |
| 1 | clove |
Garlic
minced
| |
| 1/2 | cup | ||
| 1 | pound |
Tomatoes
peeled, chopped
| |
| 2 | tablespoons | ||
| 1/2 | teaspoon | ||
| 1 | stick | ||
| 1 | whole | ||
| 1/2 | teaspoon | ||
| 1/4 | teaspoon | ||
| 4 | tablespoons |
Parsley
chopped
| |
| 1/2 | teaspoon |
Onion
Garlic
Sugar
Cinnamon
Bay Leaf
Salt
Black Pepper
Additional Info:
Saltsa Kima is a Greek meat sauce
Directions:
For this recipe, you can substitute 2 large cans of diced tomatoes for the fresh tomatoes. Be sure to drain them, and discard or drink the juice.
In a heavy saucepan, sauté the finely chopped onion in a little water over medium heat until softened. Add butter and cook the onion until translucent.
Raise the heat to medium-high. Add the ground beef to the saucepan, cooking until it is no longer pink. Mash with a fork to break apart the beef.
Add the garlic and dry red wine. Cover and simmer for 5 minutes.
Lower the heat to medium. Stir in the tomatoes, tomato paste, sugar, cinnamon stick, bay leaf, salt and pepper to taste. Simmer, covered, for 30 minutes longer.
Add the parsley and basil. Simmer for an additional 10 to 15 minutes.
Cook uncovered for the last few minutes, to allow excess liquid to evaporate; the sauce should be thick.
Discard the cinnamon stick and bay leaf before serving.
In a heavy saucepan, sauté the finely chopped onion in a little water over medium heat until softened. Add butter and cook the onion until translucent.
Raise the heat to medium-high. Add the ground beef to the saucepan, cooking until it is no longer pink. Mash with a fork to break apart the beef.
Add the garlic and dry red wine. Cover and simmer for 5 minutes.
Lower the heat to medium. Stir in the tomatoes, tomato paste, sugar, cinnamon stick, bay leaf, salt and pepper to taste. Simmer, covered, for 30 minutes longer.
Add the parsley and basil. Simmer for an additional 10 to 15 minutes.
Cook uncovered for the last few minutes, to allow excess liquid to evaporate; the sauce should be thick.
Discard the cinnamon stick and bay leaf before serving.
Submitted by Keldon C. See all my recipes. | December 27th, 2021
Filed Under:
-
Cuisine: Greek
Tested and True
When using cornstarch and water mixture to make a "slurry", throw any extra in the trash and not down the drain.
Cornstarch will solidify and clog your drains.