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Moschari Noua (Pot Roast Veal or Beef)

Moschari Noua (Pot Roast Veal or Beef)

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Moschari Noua takes its name from the Greek word “Moschari”, which is veal and “Noix de Veau” which is the top rump, also known as silverside in many other countries.

Noua as we call it in short, is a pot roast beef or veal using the above cut.   It can be cooked in a pressure cooker, in a pot or Dutch oven.

top rump or silverside of veal before cooking image

I don’t know the origin of the recipe but it has a French name, so it could be French or it could be English because Cyprus, where I was born, was a British colony.   This recipe was given to me by a friend of mine when I was single.  At that time we did not ask much about the recipes.  If we liked what we ate we just wrote down the ingredients and method of cooking.   I have named it a Cypriot but it is not a traditional Cypriot recipe.

I always serve it with mashed potatoes and mixed vegetables and top it with a very flavourful gravy made with the juices of the meet.

In my pressure cooker there is a steam basket for steaming vegetables and I steam mine in there. If you don’t have one, steam them or boil them the usual way.

Noua, slicing veal image

To make the gravy I make a roux and then add the leftover juices exuded from the cooked meat and some milk.  The colour of the sauce becomes lighter if you add less juices and more milk.

Noua sauce image

Moschari Noua (Pot Roast Veal or Beef)

Preparation time:  10 minutes

Cooking time:  30 minutes in the pressure cooker

Serves: 6

Ingredients:

  • 1 kilo veal, top rump
  • 1- 2 cloves of garlic
  • 1 cinnamon stick
  • Salt and pepper
  • 1/4 cup Olive oil
  • 2 cups  red dry wine 
  • 1 cup water

In the basket:

  • ½ kilo mixed vegetables

For the gravy:

  • 1 tablespoon olive oil or butter
  • 1 cup mushrooms
  • 1 tablespoon flour
  • Leftover meat juices (about 1 cup)
  • 1/4 cup milk

Directions

  1. Slit the meat in two places and put the cinnamon stick and the garlic and season with salt and pepper,.
  2. Heat the olive oil in the pressure cooker and sauté meat on all sides.
  3. Add the wine, wait for some seconds for alcohol to evaporate and then add the water.
  4. Add the vegetables on top and close the pressure cooker.  When the bulb turns, reduce heat and cook for 30 minutes.
  5. When cooked, remove the cinnamon stick and the garlic and let it cool well before cutting it into thin slices.
  6. In a small pot heat the olive oil or butter and saute the mushrooms.  Add the flour and brown to make a roux.  Add the leftover juices mixing with a wooden spoon or whisk, to dissolve any lumps, and then add the milk and mix until the gravy thickens.  Taste and season accordingly.
  7. Serve with mashed potatoes or pumpkin potato puree, vegetables and gravy.

 

Moschari Noua (Pot Roast Veal or Beef)

Moschari Noua (Pot Roast Veal or Beef)

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Moschari Noua takes its name from the Greek word "Moschari", which is veal and "Noix de Veau" which is the top rump, also known as silverside in many other countries.

Noua as we call it in short, is a pot roast beef or veal using the above cut.   It can be cooked in a pressure cooker, in a pot or Dutch oven.

Ingredients

  • 1 kilo veal, top rump
  • 1- 2 cloves of garlic
  • 1 cinnamon stick
  • Salt and pepper
  • 1/4 cup Olive oil
  • 2 cups  red dry wine 
  • 1 cup water

In the basket:

  • ½ kilo mixed vegetables

For the gravy:

  • 1 tablespoon olive oil or butter
  • 1 cup mushrooms
  • 1 tablespoon flour
  • Leftover meat juices (about 1 cup)
  • 1/4 cup milk

Instructions

  1. Slit the meat in two places and put the cinnamon stick and the garlic and season with salt and pepper,.
  2. Heat the olive oil in the pressure cooker and sauté meat on all sides.
  3. Add the wine, wait for some seconds for alcohol to evaporate and then add the water.
  4. Add the vegetables on top and close the pressure cooker.  When the bulb turns, reduce heat and cook for 30 minutes.
  5. When cooked, remove the cinnamon stick and the garlic and let it cool well before cutting it into thin slices.
  6. In a small pot heat the olive oil or butter and saute the mushrooms.  Add the flour and brown to make a roux.  Add the leftover juices mixing with a wooden spoon or whisk, to dissolve any lumps, and then add the milk and mix until the gravy thickens.  Taste and season accordingly.
  7. Serve with mashed potatoes or pumpkin potato puree, vegetables and gravy.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

 

collage veal noua pot roast image

 

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Beef or Veal in Black beer with a Sweet and Sour Pumpkin Sauce

Moschari (Veal) Kokkinisto

Kopiaste

Kopiaste and Kali Orexi,

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