A real stifado recipe. Stifado beef and onion. Stifado beef with rice

Stifado (stewed meat in a thick sauce) is one of the most interesting, in my opinion, Greek dishes. In addition to the great taste and Mediterranean flavors, it is interesting that a good stifado recipe is not too easy to find. Those in cookbooks don't work, and Greek taverns keep their recipes secret. It seems that the ingredients are clear and everything seems simple, but there are a number of nuances. Stifado is made with different types of meat - rabbit, goat, lamb. But the most common type is with beef.

In general, I had to search and work to achieve the taste that I remembered a dozen years ago when I first tried this dish. By the way, stifado is also good because you don’t need to buy Angus or Kobe beef for it at all. An ordinary domestic one, of course, of a decent cut, will do.

Like many Greek meat dishes, stifado cooks slowly, so be patient and start early. The result is worth it.

• Beef, cleaned of veins and hard fat, 800-1000g
• Small young onion, or shallot, 500g
• Garlic, 3 cloves
• Red dry rich wine, 1 cup
• Red wine vinegar, 2 tbsp. spoons
• Beef broth, 1 cup
• Tomato puree, 1/2 cup
• Olive oil XO
• Cinnamon, 1 stick
• Bay leaf, 2 pcs.
• Allspice (Jamaican) pepper, 7-8 peas
• Black SM Pepper

Cut the beef into fairly large pieces.

Mix black pepper and salt with flour and roll the meat in it.

Fry the meat in olive oil on all sides. Set aside in a dish suitable for the oven.

In the same oil, fry the onion (do not cut it!), And add the garlic a little later.

We send it all to the oven. Cinnamon, bay leaf and allspice also go there.

Pour in wine, vinegar (mandatory ingredient!), broth and tomato puree, mix.

Cover with a lid and put in the oven at 160 C for at least 3 hours. It can be 4. If at the end the sauce, in your opinion, has not reached the desired density, you can evaporate it a little with the lid open.

Jews are a unique people, having settled in different parts of the world, they were able to preserve their culture, as well as enrich it with new traditions. They draw all the best from other cultures, this also applies to cuisine. So, for example, a completely unique cuisine of Greek Jews was formed.

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Today's editorial "So simple!" tell you how to cook delicious beef dish- stifado, which has become a real decoration of Greek Jewish cuisine.

How to cook beef

Ingredients

• 1 kg beef
• 1 kg of onion
• 3 garlic cloves
• 1 st. red wine
• 3 art. l. wine vinegar
• 2 tomatoes
• 1 st. l. honey
• 1 bay leaf
• 1/4 st. olive oil
• salt, pepper and spices to taste

Cooking

The dish is best served hot, but it tastes great cold as well. According to this recipe, stifado will turn out to be very fragrant and satisfying, this is how it is prepared on the island of Corfu. Enjoy your meal!

Jewish cuisine is full of signs and symbols, and it also has a lot of variety. Recently, we told you about the features of Jewish cuisine and its traditions.

Cooking beef is quite difficult, because it is important that the meat does not turn out dry. Earlier, we shared with you a wonderful recipe for beef in sour cream sauce, according to which it always turns out juicy.

Thoroughly wash a piece of pork without bones / large inclusions of fat under running cold water, dry it with kitchen towels and cut into medium-sized pieces “for one or two bites”.

Arrange slices of garlic on top of the meat pieces, salt with coarse salt to taste.

Shallots (in the classic Stifado recipe, it is he who is used, but if one is not available, you can try red lettuce or ordinary onions) cut into a quarter of a ring / half ring, evenly distributed over the pork.

Break the cinnamon stick into several medium-sized pieces, arrange in such a way that each piece of meat during stewing in the oven gets its aroma and taste in the same proportion.

Drizzle pork in onions and seasonings with any refined vegetable/sunflower or olive oil.

Pour pork with tomato sauce or a mixture of chopped fresh tomatoes or ordinary rich tomato paste, which is pre-diluted with a glass of drinking water. The liquid should cover the pork pieces and the whole onion. Be sure to cover the form with a lid, and if you have a form without a lid, with a piece of foil. The meat in the oven should always be in a sauce of spicy-tomato mixture and stew in its own juice. Heat the oven to 170 degrees, place the covered form with pork there and simmer for 2 hours. During this time, the meat is saturated with the aromas of seasonings, it becomes so tender that it just melts in your mouth ...

Mix wine and vinegar. Peppercorns and cloves are crushed in a mortar and added to the wine. We also put bay leaf, oregano, cinnamon, grated garlic and 1 tsp there. salt.

The meat is cut into pieces for 1-2 bites.

We put in the marinade, mix and leave in the refrigerator for the night or at least a couple of hours.

Cut each onion into 4 pieces.

In a saucepan with a thick bottom, heat up 1 tbsp. vegetable oil. Add the onion and cook, stirring, over medium heat for 5 minutes. Add the tomato paste and fry, stirring, for 1 more minute. We put the mashed tomatoes along with the juice. Add the meat along with the marinade, add hot water so as to cover the entire contents of the pan.

Add salt to taste, bring to a boil, cover with a lid and simmer over low heat for 1 hour. Remove the lid and simmer for another 30-40 minutes until the meat is tender.

We take out cinnamon and bay leaf from the pan, put the stew on plates and serve, seasoning with lemon juice to taste and sprinkling with chopped herbs.