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Soutzoukakia with Mavrodaphne

4 people
20m · 30m

A really incredible dish! The "Mavrodaphne" wine tantalise the taste of food...


500 gr minced beef
1 clove of garlic, chopped
1 onion, chopped
2 slices of stale bread (soaked and strained)
½  teaspoon cumin powder
2-3 tablespoons of Mavrodaphne wine of Patras
2-3 tablespoons of olive oil
salt, freshgrounded pepper

For the tomato sauce:
700gr. fresh peeled tomatoes, pulped in blender (or 1 can)
3 tablespoons of olive oil
salt, pepper
½ teaspoon of sweet paprika
½ glass of Mavrodaphne wine

Mix all the ingredients very well together. Season with salt and pepper to taste. Let them for about half an hour to rest in the fridge. Take 1 tablespoon of mixture and roll into oblong shape. Fry in a pan with olive oil from all sides. Let them dry on kitchen paper.

Put olive oil in a saucepan, add the tomato pulp, salt, pepper, sweet paprika and ½ glass of Mavrodaphne and boil in low heat for about 10 minutes. Then, place soutzoukakia in the pan, one next to the other, and let them cooked in the sauce for about 10-15 minutes in low heat. Serve with mashed potatoes.


Bake soutzoukakia in the oven instead of fry them. The food will be tasty and more light.

Optionally, you may add a little sugar in the tomato sauce.

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