John Myers
Contents
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Ingredients
- 750 g Veal, beefish
- 500 ml Beef broth
- 250 g Fresh shallots
- 250 g Diced potato
- 150 g Creme fraiche Cheese
- 100 ml Red wine
- 8 Pc. Garlic cloves
- 2 tbsp Tomato paste
- 1 Msp Nutmeg, caraway seeds
- 1 Msp Rosemary and cinnamon
- Bay leaves
- Cayenne pepper
- Salt and pepper
Instructions
- Cut the meat and potato into cubes (not too small), add the beef broth at the same time. Either peel the shallots or bring them to the boil for two or three minutes and rinse in cold water. The peel can then be easily peeled off.
- Heat olive oil in a larger saucepan. Fry the meat cubes all over, sweat the chopped garlic, tomato paste and spices and deglaze with the beef stock and red wine. Cover and let simmer for a good hour. Halfway through the cooking time, add the potatoes and shallots and simmer for about another hour. Stir in between, season to taste and season. If necessary, add water so that everything is just covered.
Stifado, Greek stew -----------------------------------------
- With a cooking time of at least 2.5 hours you get meat that literally melts on the tongue and an extremely aromatic sauce. At the end you can also stir in the créme fraiche. Traditionally, dishes in Greece are served lukewarm - it is usually hot enough anyway.
Nutrition
Serving: 100gCalories: 104kcalCarbohydrates: 3.1gProtein: 1.6gFat: 8.3g
