This simple stew from the Thrace region is made by slowly cooking plenty of onions with cubed beef. Vinegar and sugar balance its characteristic sweet-and-sour flavor.
Cook the beef in butter over medium heat for 10 minutes, until browned on all sides.
Add the onions and cook covered over low heat for 20 minutes, stirring occasionally, until they start to soften and break down.
Add the tomato paste, vinegar, sugar, salt, and black pepper, then pour in the hot water. Cover and simmer over low heat for 40–45 minutes, until the beef is tender.
Once the sauce has thickened, remove the pot from the heat and serve hot with rice pilaf or bread.
Store covered in the refrigerator for 3 days; the onion sauce tastes even better the next day. It can be frozen for up to 2 months.
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