Recipe - Stefato (Greek Pot-Au-Feu)

1 tablespoon Olive oil
2 pound Lean beef; cut into lin.
cubes
2 md Onions; peeled, quartered
1 teaspoon Granulated sugar
One half cup Red wine
2 cup Water
1 tablespoon Red wine vinegar
Three fourths cup Tomato paste
Three fourths teaspoon TABASCO pepper sauce
2 Bay leaves
8 Peppercorns
1 teaspoon Ground cinnamon
1 Garlic clove; peeled and
mashed
1 tablespoon Brown sugar
One fourth teaspoon Salt
One half cup Walnuts; coarsely broken
One fourth pound Feta cheese; coarsely
crumbled

In 3quart microwavesafe casserole, combine olive oil, beef, onion and
sugar. Cover and cook on high 4 to 8 minutes or until beef is no longer
pink, stirring once. Add red wine, water, red wine vinegar, tomato paste,
TABASCO sauce, bay leaves, peppercorns, cinnamon, garlic, brown sugar and
salt. Cook, covered, on high 6 minutes or until boiling. Stir. Cook,
covered, on mediumhigh l5 to 20 minutes or until meat and onions are
tender. Let stand covered 10 minutes. Remove bay leaves. Upon serving,
sprinkle each serving with walnuts and feta cheese.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 9, 1998