Veal stifado
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Veal stifado
  Veal    Greek  
Last updated 6/12/2012 12:55:57 AM. Recipe ID 17964. Report a problem with this recipe.
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      Title: Veal stifado
 Categories: Greek, Meats, Main dish
      Yield: 5 servings
 
      2 tb Olive oil
  1 1/2 lb Lean veal; in 1-1/2" cubes
      2    Garlic cloves
           Salt & freshly ground pepper
    1/4 c  Red wine vinegar
      2 tb Dry red wine
      3    Peeled tomatoes; chopped
      1 lg Bay leaf
      1 tb White or brown sugar
  1 1/2 lb Small white onions; peeled
    1/4 c  Chopped fresh parsley
      2 tb Butter; cut into bits
      1    Cinnamon stick
      3    Whole cloves
 
  In a baking-serving casserole, heat the oil, then add the veal and
  saute on all sides.  Add the garlic and season with salt and pepper.
  Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay
  leaf, sugar, and enough water to cover the veal.  Arrange the onions
  over the meat, sprinkle the parsley and butter bits over the top, and
  slip the spices in between the meat and the onions.  Shake the
  casserole a few times, then cover with an inverted plate to keep in
  place and cover tightly with a lid (using a little flour-water paste
  around the inside of the lid to seal if you wish). Bake in a slow
  oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a burner,
  until the veal and onions are tender.  Remove from the heat and serve
  warm.
  
  Note: After peeling the onions, pierce the root end of each onion
  with the tip of a small, sharp knife, then slash again at a right
  angle to make a cross.  This will keep the onion whole and intact
  during the cooking process.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
 




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Recipe ID 17964 (Apr 03, 2005)

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