ΧΟΥΝΚΙΑΡ ΜΠΕΓΙΕΝΤΙ ΜΕ ΜΟΣΧΑΡΙ

Ingredients

Κebab:

• 1 kg veal meat cut in bitesize pieces (marinaded with sugar,olive oil and balsamic vinegar for 4-6 hours)
• 1 finely chopped onion
• 2 tbsp fresh butter
• 1 cup red wine
• 1 cup tomato sauce
• 5 bay leaves
• red pepper
• ½ tsp sugar
• 1,5 tsp salt

Αubergine puree:

• 2 large aubergines
• 3 tbsp butter
• 4 tbsp flour
• ½ kg milk
• 300 g grated gruyere cheese
• 1 tsp salt

Procedure

Melt the butter in a casserole and sautee the onion. When the onion turns golden brown, add the veal and stir until it changes colour. Pour wine and add the bay leaves. Now is the time for tomato sauce, red pepper and a pinch of sugar. Simmer the meat for approx. 90 minutes.

Meanwhile, prepare the aubergine puree

Melt the butter in a casserole, in a low heat. Add the flour and stir well. Add milk and some salt and continue stiring or it will stick. In the end add the gruyere cheeses and the aubergine and stir for 2-3 minutes until they melt.

Lay the puree on a plate and top it with veal bites.

8 Responses to “ΧΟΥΝΚΙΑΡ ΜΠΕΓΙΕΝΤΙ ΜΕ ΜΟΣΧΑΡΙ”

1. Ashley Sorenson says:

   %A %B %e%q, %Y at %I:%M %p

   What wine can we drink if we’re having deer for diner? I prefer a white wine. Is Chardonnay a good option? and what about my friends who want a red wine? cabernet Sauvignon?
2. J.Barlow says:

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   This is a really nice blog. I have taste this recipe last summer and it was perfect
3. a.p says:

   %A %B %e%q, %Y at %I:%M %p

   yam yam!!!!!!!!!!!!!!!
4. Anne Autevil says:

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   I think I ll come to Rethymno this summer only to taste your food and wines.
5. Justina Kopacz says:

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   I have taste this with goat in Istanbul.
6. jacqudupont says:

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   i like it!
7. Bodgan Pioro says:

   %A %B %e%q, %Y at %I:%M %p

   I love veal with eggplant pure. If you don’t taste it, you can t see the perfect balance of the ingredients
8. Veneto Restaurant says:

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   You can cook it with goat but it is completely different than to cook it with veal. Personally, I like both