Veal Stifado
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 1 ½ / 3 pounds kilo veal or game
  • 1 onion, sliced
  • 1 garlic clove
  • ½ cup tomato juice
  • 2 tbsp tomato paste diluted in ½ cup water
  • ½ cup sweet red wine, I used Mavrodafni
  • ¼ cup vinegar from red wine
  • 1 tbsp sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • Scant ½ tsp ground cloves
  • 3 bay leaves
  • 1 kilo / 2 pounds small onions or shallots (the smaller the better)
  • 4 tbsp olive oil
Instructions/ Εκτέλεση
  1. In a pot or in a pressure cooker pour the olive oil in medium heat and sauté the onion until it becomes transparent.
  2. Throw the garlic and sauté for a minute.
  3. Sauté the meat until it is sealed from all sides.
  4. Pour the wine and sauté until it remains half.
  5. Pour the rest of the ingredients except the onions.
  6. Incorporate and if you use a pot let it cook in low heat for as long as the meat starts to become soft.
  7. If you use pressure cooker, close the lid and use it according to the manufacturer’s instructions.
  8. In the meantime, prepare the onions.
  9. Boil them for 5 minutes in a pot filled with water.
  10. Throw the water and put them aside.
  11. Half an hour before the end of cooking add the onions/shallots to the stew and let them cooked with it without whisking or mixing.
  12. Onions/shallots are very fragile and if you try to mix them they will be melted.
  13. You can move the pot from its handles so as to mix everything in it.
  14. Remove the bay leaves and serve.
  15. Note: In case the sauce is runny, thicken it with 2 tbsp of corn starch dissolved in 2 tbsp of water.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/veal-stifado/