Foodbook #466 Greek traditional “stifado”

Foodbook #466 Greek traditional “stifado”


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Good morning my friends, today I swear if you ever taste that food , I will give you the most amazing recipe I gave you from the beginning of my blog . If you e ver ate this food you know, if you never taste it you will learn , let’s take a look

Ingredients

1 kg of beef milk in portions
1 1/2 kg onions for stew, peeled
1/4 cup olive oil
3/4 cup red wine
3 tbsp. red vinegar
1/3 of a glass of brandy
1 large ripe tomato, coarsely chopped
1 tbsp. tomato paste
1 bay leaf
3-4 grains of allspice
a pinch of nutmeg
salt and freshly ground pepper

Preparation

To prepare this delicious recipe for beef stew, heat the oil in a saucepan, add the meat in portions and fry it until all sides of the meat are golden brown. Do not put the meat all together - it is better to do it in portions, so that the temperature is kept high and the meat is shielded and retains its juices. When done, remove with a slotted spoon, spread on a platter, cover and set aside.
Cut the onions crosswise, and fry them over medium heat. Fry them in the same oil you fried and the meat until soft and not browned (about 10 minutes)
Add the brandy, wine and vinegar, cover and simmer for 3 minutes.
Put the meat with its juices in the pot, add the coarsely chopped tomato, the tomato paste, the bay leaf, the allspice and the nutmeg. Wait for the cooking to start, lower the heat and simmer the beef stew for 1.5 hours or until the meat is tender and the sauce has set. While the stew is simmering, add water when needed as you should not let it dry. Whenever you see that you need water, add half a cup of boiling water and mix. Finally add the salt and pepper.
Serve the stew with spaghetti and grated cheese or with boiled small potatoes.

I will wait for your comments over this and I really believe that you will love it.
Stay safe and healthy my friends and take care of your people

My best wishes from Greece


Krevasilis
Krevasilis

Multiple sclerosis survivor


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