Greek stifado with feta cheese crust
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Butter |
| 2 | pounds | Lean beef stew meat -- cut |
| Into 1\" cubes | ||
| 1 | medium | Onion -- minced |
| ½ | cup | Tomato paste |
| ½ | cup | Dry white wine |
| ¼ | cup | Red wine vinegar |
| ¾ | cup | Water |
| 2 | tablespoons | Garlic -- minced |
| 1 | Bay leaf | |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Cayenne pepper |
| Salt, to taste | ||
| Black pepper, to taste | ||
| 16 | smalls | Boiling onions -- peeled |
| ½ | cup | Pine nuts |
| ½ | pounds | Feta cheese -- crumbled |
| ½ | cup | Parsley -- minced |
| Hot-pepper sauce, optional | ||
Directions
1. In a large, heavy skillet, heat oil and butter over moderate heat. Raise heat to high and brown meat, one third at a time, removing meat to a large, heavy casserole (preferably with an enamel or porcelain coating) as it browns. Add minced onion to skillet, saute just until wilted, and spoon into casserole.
2. Add tomato paste, wine, vinegar, water, garlic, bay leaf, oregano, cinnamon, cumin, and sugar to the casserole. Stir well and add cayenne, salt, and pepper, to taste. Bring just to a boil, cover tightly, lower heat, and simmer 1 hour. Add white boiling onions and simmer, covered, until meat is very tender (about 1 hour longer).
3. Degrease stew if necessary and carefully correct seasonings; stir in nuts. Sprinkle feta cheese over stew, pushing it gently into top of liquid with a wooden spoon. Cover and simmer to melt cheese (about 5 minutes longer). Sprinkle parsley on top and serve stew in deep soup bowls, making sure that everyone gets some nuts and cheese, but leaving some room in each bowl for rice to be added. Have hot-pepper sauce on hand, to be added as desired.
Recipe By : the California Culinary Academy From: Date: File