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Home Dish Sig's Separated Stifado

Sig's Separated Stifado

Name: How to cook Sig's Separated Stifado - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Sigrun

Sig's Separated Stifado

The stifado sauce takes the longest but is well worth the time. You can substitute the potatoes for rice or another grain of choice, or just lap the sauce up with a sourdough or other rustic bread. This is a concoction of several recipes from books and magazines I have for stifado and its wonderful to share with friends. #mycookbook

Ingredient

Food ration :

2 servings

steaks of choice about 200-250 grams each

2-3 tablespoons

olive oil

good pinch of cinnamon

1 pinch

cayenne pepper

1 pinch

allspice

dried bay leaf roughly crushed

250 grams

shallots of choice (make sure they are not to big)

175 ml

red wine(make sure you would drink it)or red grape juice

1/4 teaspoon

each of cinnamon and allspice

large bay leaf

300 ml

water

vegetable stock cubes

1 tablespoon

demerara or dark brown sugar

1-2 tablespoons

tomato puree

1 tablespoon

balsamic or sherry vinegar

250 grams

potatoes

Pinch

salt

2 tablespoon

fresh coriander

Pinch

salt and pepper each

Cooking instructions

* Step 1

Crush a bay leaf roughly add cinnamon and allspice, add oil, use this to marinate steak for about an hour or longer.Remove the bay leaf by wiping it off carefully from ste steak before cooking.

* Step 2

Peel the shallots. Put oil in pan, brown the shallots from all sides but do not burn. Shake them gently all the time so they get an even colour.

* Step 3

Peel potatoes, cut into bitesize pieces, cook in salted water until almost tender. Drain. When the shallots are browned, add wine and spices to shallots Simmer shallots until wine has almost cooked away, add water and stock cubes, the tomato puree and sugar. Cook until the shallots are cooked and the sauce is thick and shiny.

* Step 4

Now gently crush the potatoes ever so slightly, add coriander, salt and pepper, fry them to your liking. Remove the crushed bay leaf from the steak, (I use tongues or kitchen tweezers) but try and keep the oil on the steak. Drizzle a little oil on kitchen towel, do not leave to wet. Heat griddle pan to high heat and fry steak to your liking from both sides. Rest steak for a few minutes then slice and serve or keep steak complete.