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Tonia Buxton

Yiayia’s Beef with Aubergine and Potatoes

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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
The Real Greek
The Real Greek

By Tonia Buxton

Published 2016

  • About

Our Soho manager Kostas loves this recipe, which comes from his grandmother.

Ingredients

  • 6 tbsp. Greek extra virgin olive oil
  • 1 tbsp. red wine
  • 1.5

Method

  • Heat 2 tbsp. olive oil in a heavy-based lidded saucepan and add the beef, in batches to brown. Pour in the red wine and cook for approximately 10 minutes until the meat has turned a reddish colour.
  • Using a blender, purée the onions and garlic. Add to the meat with the

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