Recipe - Greek Stifado With Feta Cheese Crust

2 tablespoon Olive oil
3 tablespoon Butter
2 pound Lean beef stew meat cut
Into 1" cubes
1 md Onion minced
One half cup Tomato paste
One half cup Dry white wine
One fourth cup Red wine vinegar
Three fourths cup Water
2 tablespoon Garlic minced
1 Bay leaf
1 teaspoon Dried oregano
1 teaspoon Ground cinnamon
One half teaspoon Ground cumin
One half teaspoon Sugar
One fourth teaspoon Cayenne pepper
Salt, to taste
Black pepper, to taste
16 small Boiling onions peeled
One half cup Pine nuts
One half pound Feta cheese crumbled
One half cup Parsley minced
Hotpepper sauce, optional

1. In a large, heavy skillet, heat oil and butter over moderate heat. Raise
heat to high and brown meat, one third at a time, removing meat to a large,
heavy casserole (preferably with an enamel or porcelain coating) as it
browns. Add minced onion to skillet, saute just until wilted, and spoon
into casserole.

2. Add tomato paste, wine, vinegar, water, garlic, bay leaf, oregano,
cinnamon, cumin, and sugar to the casserole. Stir well and add cayenne,
salt, and pepper, to taste. Bring just to a boil, cover tightly, lower
heat, and simmer 1 hour. Add white boiling onions and simmer, covered,
until meat is very tender (about 1 hour longer).

3. Degrease stew if necessary and carefully correct seasonings; stir in
nuts. Sprinkle feta cheese over stew, pushing it gently into top of liquid
with a wooden spoon. Cover and simmer to melt cheese (about 5 minutes
longer). Sprinkle parsley on top and serve stew in deep soup bowls, making
sure that everyone gets some nuts and cheese, but leaving some room in each
bowl for rice to be added. Have hotpepper sauce on hand, to be added as
desired.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip