Veal Stifado
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 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
- In a pot or in a pressure cooker pour the olive oil in medium heat and sauté the onion until it becomes transparent.
- Throw the garlic and sauté for a minute.
- Sauté the meat until it is sealed from all sides.
- Pour the wine and sauté until it remains half.
- Pour the rest of the ingredients except the onions.
- Incorporate and if you use a pot let it cook in low heat for as long as the meat starts to become soft.
- If you use pressure cooker, close the lid and use it according to the manufacturer’s instructions.
- In the meantime, prepare the onions.
- Boil them for 5 minutes in a pot filled with water.
- Throw the water and put them aside.
- 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.
- Onions/shallots are very fragile and if you try to mix them they will be melted.
- You can move the pot from its handles so as to mix everything in it.
- Remove the bay leaves and serve.
- 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/
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