Stefato (greek pot-au-feu)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | pounds | Lean beef; cut into l-in. cubes |
| 2 | mediums | Onions; peeled, quartered |
| 1 | teaspoon | Granulated sugar |
| ½ | cup | Red wine |
| 2 | cups | Water |
| 1 | tablespoon | Red wine vinegar |
| ¾ | cup | Tomato paste |
| ¾ | teaspoon | TABASCO pepper sauce |
| 2 | Bay leaves | |
| 8 | Peppercorns | |
| 1 | teaspoon | Ground cinnamon |
| 1 | Garlic clove; peeled and mashed | |
| 1 | tablespoon | Brown sugar |
| ¼ | teaspoon | Salt |
| ½ | cup | Walnuts; coarsely broken |
| ¼ | pounds | Feta cheese; coarsely crumbled |
Directions
In 3-quart microwave-safe casserole, combine olive oil, beef, onion and sugar. Cover and cook on high 4 to 8 minutes or until beef is no longer pink, stirring once. Add red wine, water, red wine vinegar, tomato paste, TABASCO sauce, bay leaves, peppercorns, cinnamon, garlic, brown sugar and salt. Cook, covered, on high 6 minutes or until boiling. Stir. Cook, covered, on medium-high l5 to 20 minutes or until meat and onions are tender. Let stand covered 10 minutes. Remove bay leaves. Upon serving, sprinkle each serving with walnuts and feta cheese.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998