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Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
Printed Date: 01 April 2020 at 02:38

Topic: Stifado
Posted By: africanmeat
Subject: Stifado
Date Posted: 06 December 2013 at 11:54
For the meat main course i will give you a Greek dish .
Beef with onions in a tomato sauce .it is served with mash potatoes .
1kg beef cubes .
1 kg small onion's
1 1/2 cups beef stock.
1/2 cup red wine
1/4 cup white wine vinegar or white balsamic vinegar .
2 can of tomatos.
6 cloves garlic .
pickling spice .
oregano,thyme, salt . pepper ,cinnamon.
tomato paste .
Braise the beef and remove.
fry the onions in the oil and the beef dripping and remove.
de glaze the the pot with the wine, add the rest of the ingredients .
make a bouquet garni with the pickling spice.
add the meat and the onions.
add the herbs salt and pepper.
let it simmer for 4 hours.



Posted By: gonefishin
Date Posted: 06 December 2013 at 12:58
awesome dish!  Especially for this time of the year, when it's good and cold outside.

  thanks for posting the recipe!


Enjoy The Food!

Posted By: Margi Cintrano
Date Posted: 06 December 2013 at 13:26


A true Greek wintery stew, looks wonderfully warming !

Thanks for posting r├ęcipe ...

Happy Holidays.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: africanmeat
Date Posted: 09 December 2013 at 04:07
Thanks guys 


Posted By: AK1
Date Posted: 10 December 2013 at 00:30
Nice! I'm thinking I could do a bowl or two of that.

Posted By: Effigy
Date Posted: 10 December 2013 at 00:48
I have all of that fresh in my garden in a few weeks (except the pepper) ! Clap

Resident Peasant

Posted By: TasunkaWitko
Date Posted: 10 December 2013 at 22:34
I love this, Ahron - it is screaming to me, telling me that I must try it!

Beautiful, home-cooked stifado would be especially good this time of year - fragrant, bursting with flavour and something to warm the body, heart and soul.

Thank you for posting, my friend! Hug

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