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| Greek Stifado With Feta Cheese Crust Recipe |
Category: Beef
Rating:
N/A
Servings: 6
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Ingredients
2 tablespoon olive oil
3 tablespoon butter
2 lb lean beef stew meat -- cut
1 into 1 cubes
1 medium onion -- minced
1/2 cup tomato paste
1/2 cup dry white wine
1/4 cup red wine vinegar
3/4 cup water
2 tablespoon garlic -- minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 salt, to taste
1 black pepper, to taste
16 small boiling onions -- peeled
1/2 cup pine nuts
1/2 lb feta cheese -- crumbled
1/2 cup parsley -- minced
1 hot-pepper sauce, optional
Cooking 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
beef
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