Side Pannel
Greek Stifado with Feta Cheese Crust
Greek Stifado with Feta Cheese Crust
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 2 tb Olive oil
- 3 tb Butter
- 2 lb Lean beef stew meat -- cut
- Into 1" cubes
- 1 md Onion -- minced
- 1/2 c Tomato paste
- 1/2 c Dry white wine
- 1/4 c Red wine vinegar
- 3/4 c Water
- 2 tb Garlic -- minced
- 1 Bay leaf
- 1 ts Dried oregano
- 1 ts Ground cinnamon
- 1/2 ts Ground cumin
- 1/2 ts Sugar
- 1/4 ts Cayenne pepper
- Salt, to taste
- Black pepper, to taste
- 16 sm Boiling onions -- peeled
- 1/2 c Pine nuts
- 1/2 lb Feta cheese -- crumbled
- 1/2 c 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.
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.
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