Stifatho Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:5-6 |
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