ΥΠΕΙΡΏΤΙΚΟ ΣΤΙΦΆΔΟ // EPIRUS STIFATHO
ΥΠΕΙΡΏΤΙΚΟ ΣΤΙΦΆΔΟ // EPIRUS STIFATHO
Stifatho! It is every Greek's weakness! Just by hearing the word we salivate with joy.
The best stifatho I was ever served, was many years ago in Greece, from a young priest who was from Thessaly like me! It was so delicious and fragrant that surpassed all the previous ones! It still has left me with that comforting feeling and it is one of my fondest memories!
Whenever I cook this dish I always remember him! I do hope this dish leaves you with the same beautiful feelings when you make it!
The secret for this iconic and old Greek dish are the spices and the sautéing of the small onions before you add them to the meat and of course the good quality of your meat.
Stifatho can be made with any red meat, chicken, octopus and can even be vegetarian!
Evoi Evan!
Ingredients
- 1 kg chuck steak beef diced
- 1 cup good red wine
- 1 & 1/2 kg round small onions brown or red peeled and left whole
- 1/2 cup red sherry vinegar
- 2 garlic gloves chopped
- 1 onion diced
- 800 g canned or fresh tomatoes pureed
- 1 tbs heaped tomato past
- 2 cinnamon sticks
- 1 tsp whole cumin seeds
- 2 tbs flour
- Extra virging olive oil
- Salt & Pepper
Instructions
- Preheat your oven to 200C. Place the meat pieces in a bowl, season well and sprinkle the flour over, toss well to coat.
- Heat a large non stick pan with olive oil and brown the pieces in batches, then pop them in a bowl and continue with the rest. Once finished pour over the juices from the pan and set aside.
- Wipe the pan, drizzle some olive oil brown the small onions and add the garlic once they are nicely colored pour over them the vinegar and turn off the heat. Set aside.
- In a large casserole pour enough olive oil to cover the bottom over medium heat when warm enough add the spices and the chopped onions to sauté without getting coloured.
- Add the meat pieces including the juices, pour over the wine and cook to remove alcohol.
- Stir the tomato paste in the tomato puree and pour over the meat, followed by the browned onions, stir slowly and well, bring to boil cover with a lid and place in the oven to cook for approximately 2 hours or until meat is fork tender.
