vendredi 11 avril 2014

Stifado of Beef And Garlic

  Servings:  6

    3 lb Stew Meat Trimmed 1" cubes          6 oz (1 cn) Tomato Paste
    1/2 c  Fresh Parsley, Chopped                1 x  Salt & Pepper To Taste
    1 ea Bay Leaf                                         1 t  Dried Oregano, Crumbled
    1 t  Cinnamon                                         1 t  Ground Cumin
    1/2 t  Sugar                                            1/2 c  Dry White Wine
    1/4 c  Dry Red Wine Vinegar                 1 lb Pearl Onions *
    30 ea Cloves Garlic *                             1/2 lb Feta Cheese, Crumbled
    1 c  Walnuts, Coarsely Chopped            1/2 c  Fresh Parsley, Chopped.

  *     Pearl onions and garlic cloves should be parboiled and peeled.
  Preheat oven to 350 degrees F.  In a close pot that can be covered,
  insert all the ingredients except the feta, walnuts and 1/2 cup parsley.
  Cover tightly and bake for 1 1/2 hours or more, until the meat is each and every one
  longing.  Lower the oven temperature during this period, therefore that the contents
  of the pot remain at a gentle simmer.  Skim off the fat.  Do not eruption the
  sacue by the side of; it should remain rather thin.  Ladle the stew into a deep
  platter.  Granish bearing in mind feta, walnuts, and the enduring parsley.

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