Beef with quinces, plums and apricots (Asia Minor)

Beef with quinces, plums and apricots (Asia Minor)

Ingredients: (for 6 persons)
1 kg tender beef meat cut in big cubes
2 white onions cut in small pieces
2-3 quinces
250 grs dried pitted apricots
250 grs. dries pitted plums
1 wine glass brandy
1 tablespoon honey
1 tablespoon cinnamon powder
1 ripe big tomato cut in small cubes or some tomato paste
Olive oil
Salt and pepper

Preparation:
In a cooking pot, we sautee the onions in the olive oil until they become sort of see-through and shiney. We add the cubed meat, we sautee well. Then we add warm water and we let it boil slowly till it softens keeping the cooking pot lid on. After it has become tender, we add the tomato cubes or the paste, adding some hot water, if needed. As long as the meat is slowly cooking. we peel the quinces, we cut them in 8 slices and we put them in water with lemon so they remain in their natural color. In a second cooking pot or a deep skillet, we sautee the quinces' slices in some olive oil till they get golden and then we add the brandy. We add the sauteed quinces in the meat and we let them boil for 8 to 10 minutes till they get soft. Following, we add the plums, the apricots, the honey diluted in a bit of water, the cinnamon powder, the salt and the pepper. We mix softly. We turn off the cooking stove leaving the pot on the it till we serve. We serve as it is or with white rice pilaf (I usually use basmati rice).

Itadakimasu!

Dix Love,