*  Exported from  MasterCook  *
 
                                BEEF STIFADO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Lean stewing beef
    3       tb           Butter
    1       cn           (1 lb) small onions
    1       tb           Brown sugar
      1/2   c            Dry white wine
      1/2   c            Water
    3       tb           Tomato paste
      1/4   c            Red wine vinegar
    1       t            Mixed pickling spices
    4                    Whole cloves
    3                    Buds garlic, minced
                         Salt and pepper to taste
    1       pk           (12 oz) frozen tiny peas
 
   SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA
      Cut meat in 1-inch chunks.  Melt butter in large frying pan. Brown meat.
   Transfer to crockery pot.
    Stir drained onions and brown sugar into frying pan.
    Cook over medium high heat, shaking pan, until glazed. Transfer to
   crockery pot.  Add wine, water, tomato paste and vinegar to frying pan.
   Stir to loosen drippings. Pour over meat and onions. Place pickling spices
   and cloves in a tea ball or cheesecloth bag. Add to pot. Season with
   garlic, salt and pepper. Cover. Cook on LOW 8 hours. Thaw peas. Add the
   last half hour of coking. Cook down juices until slightly reduced. Serve in
   ramekins.
    Makes 8 servings. NOTE:  Pickling spices and red wine vinegar punctuate
   this Greek stew.  Round out the Aegean munu with pilaff, & salad w/feta
   cheese. SOURCE: Extra Special Crockery Pot
  
 
 
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