"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stifatho Recipe

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This recipe for Stifatho, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Fleck
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. (chunks) lean beef (rump) or veal
2 lbs. small (whole) boiling onions (like pearl onions)
1/4 tsp. allspice
1/4 tsp. ground clove
2 bay leaves
1 cup tomato sauce (or 3 Tbs. tomato paste diluted in 1/2 cup water)
1/2 cup of dry red wine (or 2 Tbs. wine vinegar) or both!
4-6 Tbs. olive oil
2 cloves garlic (peeled and halved)
salt and pepper to taste

Directions:
Directions:
Cut meat into 1 1/2 cubes. Peel onions, peel and cut garlic cloves in half. Heat oil in a large skillet until hot. Brown the meat well on all sides on high heat (about 5 minutes). Use large spoon to stir and avoid sticking and scorching. Add onions and garlic in remaining oil and stir frequently until golden color. Transfer onions to bowl. Stir garlic cloves in oil until colored but not burned. Add garlic to meat. Add the rest of the ingredients to skillet. Boil up briefly. Add to meat, bring to boil, reduce heat and simmer tightly covered for half an hour. Add onions and cover again simmering until meat and onions are tender and sauce has thickened (approximately 1 1/2 hours). Check once in awhile and add more water if it appears that mixture is sticking.

Number Of Servings:
Number Of Servings:
5-6

 

 

 

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