Beef (cooked in tomato sauce) with smoked mashed eggplant puree

Our favorite cooked beef in combination with eggplant puree will make our festive table special!

Ingredient

For the beef:

• 2 kg of beef, preferably scallop
• 2 large chopped onions
• 4 cloves garlic
• 100g of butter
• 30ml of sunflower oil
• 250g peeled and mashed tomato in blender
• 2 tbsp. tomato paste
• 500g tomato on grater
• 4 carrots
• 200ml of red wine
• 1 tsbp. of sugar (not full)
• 4 bay leaves
• 1 cinnamon stick
• 5 grains of allspice
• salt and pepper

For the smoked mashed eggplant puree:

• 5 eggplants flasks
• 150g bechamel
• 200g grated kefalotyri cheese or gruyere
• 80g of butter
• 1 tsp nutmeg
• 1/2 cup of milk

Execution

1. Salt and pepper the beef. In a large saucepan, add the olive oil with the butter and sauté the beef until it is golden and seared. When it is browned, remove it from the pan.
2. Add the garlic, onions and carrots to pieces and continue sauté. Add the tomato paste.
3. Quench with wine.
4. Add bay leaves, tomatoes, cinnamon, allspices and sugar.
5. Boil the beef on high heat and when it starts to thicken, lower the heat and simmer for about 1 1/2 hours. If necessary, add water.
6. When the beef is ready, put it on a platter.
7. Allow the sauce to boil and simmer. Add salt and pepper

For the smoked mashed eggplant puree:

1. Bake the eggplants on the grill until they look burnt.
2. Peel and mash them.
3. In a small saucepan boil the butter with milk.
4. Add the bechamel, eggplant and cheese.
5. When the mixture is combined and combined, add the nutmeg and salt.