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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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From 'The Complete Slim Cuisine' - Makes approx 3 pts - Stefado of beef is the Greek entry into the beef stew sweepstakes. It has a beautiful balance of sweet and sour. - Rump steak can be substituted for skirt or flank end brisket, cubed Ingredients:
3 lbs rump steak, well trimmed |
3 tablespoons tomato paste |
2 tablespoons parsley, chopped |
salt and pepper |
1 bay leaf |
1 teaspoon oregano, crumbled |
1 teaspoon ground cinnamon |
1 teaspoon cumin |
1/2 teaspoon sugar |
120 ml dry white wine |
120 ml red wine vinegar |
25 boiling onions, peeled (tiny) |
2 tablespoons parsley, chopped |
Directions:
1. Preheat oven to 300F/150C/Gas mark 2.
2. Combine all ingredients except 2 tablespoons parsley. Mix very well.
3. Place in a heavy pot that can be covered. Cover tightly and simmer for 2 hours or until the meat is very tender, and the onions have almost disintegrated. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Do not let it boil.
4. When tender, cool and refrigerate. Next day, discard congealed fat and reheat gently. Serve in a deep dish, garnished with 2 tablespoons parsley. Serve with rice or roast potatoes.
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