Nice to know:
The Greek prepare a Stifado with a heavy, sweet red wine, like Mavrodafni. The small onions used for this dish are as such sold in Greece. Stifado is mostly served with rice or baked potatoes. Because the sauce is very nice, serving bread is ideal for dipping. Enjoy at home!
3 - 4 Servings
00:00
Stifado
Ingredients
1 1\/2 lb
Beef, cubed
5 oz mini
Shallots
100 ml
Balsamic Vinegar Di Modena IGP
2 tbsp
Bonsecco Olive Oil
1
Onion
3
Garlic cloves
1 bottle
Salsa della Mamma
200 ml
Red wine (approx. 1 cup)
25
Tuscan Mixed Olives
2
Bay leaves
Preparation
- Coat the beef cubes with Gyros Melange and let marinate for 30 minutes in the refrigerator. Clean and chop the shallots; mix with the Balsamico di Modena IGP in a dish and set aside; stirring occasionally. Chop the onion and cut the garlic cloves into thin slices.
- Heat the Olive Oil for Baking in a frying pan. Put in the meat, bring to low heat and saute with the onion and garlic for a few minutes. Drain the tomatoes and add the tomato juice , wine, bay leaf and 1 tbsp of Balsmico di Modena IGP from the dish with the shallots to the meat.
- Simmer 1.5 hours on low heat and stir frequently. Cut the tomatoes into quarters. Add the tomatoes, new potatoes, shallots (let drain), Olive Miste Condite alla Toscana and the Salsa della Mamma to the pan. Leave for 15 - 20 min on low heat. Serve with chopped parsley.
