Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sig's separated stifado. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Sig's Separated Stifado is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Sig's Separated Stifado is something which I’ve loved my entire life.
Stifado - Beef Stifado to be exact! Stifado is the famous Greek beef stew. Send your tastebuds to a Greek taverna and enjoy a traditional Beef Stifado.
To begin with this particular recipe, we have to prepare a few components. You can cook sig's separated stifado using 24 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sig's Separated Stifado:
- Make ready 2 steaks of choice about 200-250 grams each
- Make ready 2 tablespoons olive oil
- Prepare 1 good pinch of cinnamon
- Make ready 1 pinch cayenne pepper
- Prepare 1 pinch allspice
- Make ready 1 dried bay leaf roughly crushed
- Prepare For shallots
- Prepare 250 grams shallots of choice (make sure they are not to big)
- Take 175 ml red wine(make sure you would drink it)or red grape juice
- Make ready 2-3 tablespoons olive oil
- Prepare 1/4 teaspoon each of cinnamon and allspice
- Take 1 large bay leaf
- Make ready 300 ml water
- Get 2 vegetable stock cubes
- Get 1 tablespoon demerara or dark brown sugar
- Make ready 1-2 tablespoons tomato puree
- Take 1 tablespoon balsamic or sherry vinegar
- Prepare Potatoes
- Take 250 grams potatoes
- Take Pinch salt
- Take Pot of water
- Get 2-3 tablespoons olive oil
- Make ready 2 tablespoon fresh coriander
- Get Pinch salt and pepper each
Stifatho dishes are easy to recognize because they include lots of onions. Looking for a traditional Greek beef stifado recipe? Juicy and tender, melt-in-the-mouth beef stifado with a delicious, slightly sweet, intense tomato-based sauce… Stifado is a hearty Greek one-pot stew that is ideal for a cold winter's day. Although the ingredients vary from region to region and from cook to cook, the essential ones are large amounts of onions.
Instructions to make Sig's Separated Stifado:
- Crush a bay leaf roughly add cinnamon and allspice, add oil, use this to marinate steak for about an hour or longer.Remove the bay leaf by wiping it off carefully from ste steak before cooking.
- Peel the shallots. Put oil in pan, brown the shallots from all sides but do not burn. Shake them gently all the time so they get an even colour.
- Peel potatoes, cut into bitesize pieces, cook in salted water until almost tender. Drain. When the shallots are browned, add wine and spices to shallots Simmer shallots until wine has almost cooked away, add water and stock cubes, the tomato puree and sugar. Cook until the shallots are cooked and the sauce is thick and shiny.
- Now gently crush the potatoes ever so slightly, add coriander, salt and pepper, fry them to your liking. Remove the crushed bay leaf from the steak, (I use tongues or kitchen tweezers) but try and keep the oil on the steak. Drizzle a little oil on kitchen towel, do not leave to wet. Heat griddle pan to high heat and fry steak to your liking from both sides. Rest steak for a few minutes then slice and serve or keep steak complete.
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