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  • 1 1/2 κg silverside beef
  • 1/4 cup excellent virgin olive oil ALTIS / SOLON / ELANTHI
  • 3/4 cup dry white wine
  • 500 gr. mushrooms
  • 2 tablespoons dry wild mushrooms
  • 4 tablespoons balsamic vinegar with honey KALAMATA PAPADIMITRIOU
  • 2 tablespoons mustard
  • 2 cups boiled water
  • 2 sprigs fres thyme
  • grated nutmeg
  • salt and pepper
  • 1 teaspoon flour
  • 1 teaspoon butter
  • 2 gloves garlic
  • 500 gr. spaghetti No10 MISKO
  • grated cheddar cheese «ΔΙΒΑΝΗ»


Wipe the meat on paper towel. Heat the olive oil ALTIS in a small saucepan. Brown the meat in hot oil for 7´-8´ (brown well).
Add the wine and let the alcohol evaporate for 2 minutes. Add 2 cups of hot water, cover and simmer for 45´, turning regularly silverside to cook evenly. Add salt and pepper.
Heat a few tablespoons of olive oil in a pan. Pour the crushed garlic and mushrooms until they turn brown. Add the balsamic vinegar with honey KALAMATA PAPADIMITRIOU.
Remove from the heat. Add the mustard and herbs - spices. Mix them together and add the meat. Simmer for 15´.
Add the flour and the butter into one cup of sauce. Stir them until they melt. Remove the meat from the fire.
Let them cool off. Cut into thin slices. Place them back in the pot with the ingredients.
Add the sauce into the liquids of the pot. Simmer until the sauce well (approximately 15 ' over medium-low heat). Serve the silverside beef slices with the sauce and the mushrooms in a deep platter. Serve with cooked spaghetti MISKO and «ΔΙΒΑΝΗ» grated cheese.

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