Greek Mosharaki Me Fasolakia (veal with Green Beans) is a traditional, flavorful dish that captures the essence of Mediterranean home cooking.

This hearty recipe features tender pieces of veal slow-cooked in a rich tomato sauce with fresh green beans, infused with olive oil, garlic, and aromatic herbs like oregano and bay leaves.

The result is a comforting meal with layers of savory and slightly tangy flavors, perfect when served with crusty bread or over rice.

The key to this dish is the slow braising process, allowing the veal to become melt-in-your-mouth tender while absorbing all the flavors of the sauce. The addition of green beans provides a slight crunch and freshness, balancing the richness of the veal.

Ideal for family dinners or special occasions, Mosharaki me Fasolakia is a true celebration of Greek culinary traditions, offering a taste of home in every bite.

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800g veal (cut into cubes)

500g green beans (fasolakia), trimmed

2-3 tbsp olive oil

1 large onion (chopped)

2-3 garlic cloves (minced)

4 fresh tomatoes, chopped

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried thyme (optional)

Salt and pepper to taste

1 cup water or beef broth

Directions

In a large pot, heat 2-3 tbsp of olive oil over medium heat.

Add the veal cubes and sear them on all sides until browned. Remove the veal and set aside.

In the same pot, add a little more olive oil if needed. Add the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.

Stir in the chopped tomatoes, tomato paste, oregano, thyme, salt, and pepper. Cook for a few minutes until the tomatoes are softened and the sauce is blended together.

Add the browned veal back into the pot, stirring to coat it with the tomato mixture. Pour in about 1 cup of water or beef broth, enough to cover the veal halfway.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the veal is tender.

Add the trimmed green beans to the pot. Stir them into the sauce, cover, and let simmer for an additional 20-30 minutes until the beans are cooked and tender.

Taste and adjust seasoning with more salt, pepper, or herbs if needed. If the sauce is too thick, you can add a little more water or broth.

This dish is best enjoyed with a side of crusty bread and feta cheese.

Notes:

You can also make this dish in a slow cooker, cooking on low for 6-8 hours.

Adjust the seasoning to taste and consider adding a splash of red wine or lemon juice for extra flavor if desired.

Enjoy your delicious Greek Mosharaki me Fasolakia!