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Stifado - Beef Casserole with Onions
Ingredients
4 tablespoons olive oil
1 small sprig of rosemary
1 kg tender beef, cut into large cubes
900 ml water
2 tablespoons tomato puree
salt and black pepper
3 tablespoons red wine vinegar
4-6 tablespoons vegetable oil
700 gr. small onions (the pickling size), peeled and left whole
1 small glass red wine
5 cm cinnamon stick
1 teaspoon demerara sugar
5 grains allspice
Serves 4 persons!
Heat the olive oil in a large saucepan and brown the meat in it.
It will produce a lot of moisture but persevere until it has all
evaporated and the meat starts to turn golden. Slowly pour the
vinegar over it and, when the steam subsides, add the wine. Then add
all the remaining ingredients except the vegetable oil, onions and
sugar, cover and cook slowly for 1 hour or until the meat is almost tender.
Heat the vegetable oil in a frying pan and add as many onions in one layer as it
will take. Sautee them gently for about 15 minutes, shaking and turning them
over until they brown lightly. Lift them out with a slotted spoon and spread
them over the meat, distributing them evenly. Repeat until all the onions are
done. Sprinkle the sugar over the onions, cover and cook very gently for 30
minutes, until the onions are soft but not disintegrating. Do not stir once
the onions have been added, but rotate the saucepan occasionally to coat them
in the sauce.
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