Stifado
A delicious way to prepare and serve meats.

Servings: 6

Credits:
Eat Greek Tonight

Directions:
  • Brown the veal in olive oil.
  • Add onion, brown a while longer, then add the wine.
  • Add the tomatoes, tomato paste (thinned in a cup of water), the bay leaf, salt, pepper and 1/2 cup hot water.
  • Cover and simmer for 1 1/2 hr.
  • "Cross" the baby onions with a sharp knife, add them into the pot and cook for another hour.
Ingredients:
1 Whole Bay Leaves
1/2 Cup Hot Water
1 Cup Olive Oil
1 Medium Onions White (Chopped)
1 Cup Red Wine (Dry red wine)
2-3 Pinch Salt (To taste)
2 lb Shallots
1 Tablespoon Tomato Paste
4 Medium Tomatoes (Peeled & grated)
1 lb Veal Shoulder