home page | recipes | submit a recipe

Veal “Stifado”

Serves 5-6
  • 2 lbs Veal shoulder
  • 1 onion chopped
  • 1 cup dry red wine
  • 1 cup olive oil
  • 4 ripe tomatoes
  • 1 tbsp tomato paste
  • 1 bay leaf
  • Salt
  • 2 lbs baby onions

Brown the veal in olive oil. Add onion, brown a while longer and then the wine. Add the tomatoes (peeled and grated), the 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.
Back to Cretan recipes
© EatGreekTonight.COM 2004