Veal with noodles. Classic Greek winter food.

There are some foods that smell like... home. Veal with noodles is one of them. Warm, filling and ideal for cold winter days, it fills the kitchen with aromas and the table with smiles.

Here's a tried-and-tested, simple recipe, without unnecessary techniques, to achieve results the first time.

Ingredients (for 4 people)

800 g. beef for casserole (olive or shoulder)

500 g noodles

1 large onion, chopped

2 cloves garlic (optional)

2 tbsp olive oil

1 tbsp tomato paste

1 can of chopped tomatoes (or 2 fresh ripe tomatoes)

1 bay leaf

1 cinnamon stick (optional but goes well with it)

Salt & freshly ground pepper

Hot water

Grated kefalotyri or mizithra cheese for serving

Preparation

Cut the beef into medium pieces, not too small, so that it doesn't dry out during cooking. Pat it lightly with kitchen paper – it helps it brown properly.

Step-by-step execution

Sauté the meat.
In a deep saucepan, heat the olive oil over medium to high heat.
Add the beef and sauté until it gets a nice color on all sides.

Add the aromatics
Lower the heat slightly and add the onion and garlic.
Stir until softened and shiny.

We tie the sauce
Add the paste and rub it on the bottom of the pot for 1 minute.
Add the grated tomato, bay leaf, cinnamon, salt and pepper.

We are slow cooking.
Add enough hot water to cover the meat.
Reduce the heat, cover and simmer for 1 – 1½ hours, until the veal is tender and the sauce has thickened.

We add the noodles.
When the meat is ready, add additional hot water (like a thick soup) and add the noodles. Stir gently and cook for 8–10 minutes, until tender.

Serving

Serve hot, with plenty of grated cheese on top and a little freshly ground pepper.
It goes great with fresh bread for the sauce.