WHAT IS stifado, and how do you make it?
Lisa’s Stifado. Nothing compares to a Greek Stifado.
Stifado a very traditional Greek recipe and I love it.
It took my mother forever to do, she liked to spend time cooking her favorite recipes, for instance in this recipe she would sauté the meat, and in a different pan she would sauté the onions a procedure that was time-consuming, but the end result was phenomenal… So delicious, we never had leftovers…
I feel we don’t have so much time on our hands, but we want to enjoy good food just the same.
Here is my way of making Stifado, the easy way, and it tastes perfect, also it’s not so heavy on the stomach since we avoid sautéing the meat and onions…
This recipe serves 4, you will need to double the recipe for six. It is always best to have a little extra.
- 1 kg. (2 lbs) veal cut in portions
- 1 kg (2 lbs) baby onions, jackets removed
- ½ cup olive oil
- ½ cup of water
- ½ cup wine vinegar
- 21/2 cups tomato juice
- 3 cloves garlic
- 1 tbsp sugar
- 1 cinnamon stick
- 3-4 cloves
- 4 bay leaves (Don’t double for a double recipe)
- Salt + pepper to taste
Place all the ingredients in an ovenproof covered casserole and cook for 30 minutes on high heat in 400, reduce heat to 350 and continue cooking for 1 1/2 hours more. Or you can use a slow cooker.
Red wine is perfect with Stifado!
Here is some additional info. The best meat has a little fat or bone.
If you go with Veal ask your Boucher to give you, shoulder and to cut it in portions.
For the onions calculate about 6-7 for each person. Try this recipe, and you will fall in love with Greek cooking, I have made it so easy… Stifado, so good…
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