Kounoupithi Stifado Cauliflower Stifado Recipes

BEEF STIFADO

Beef Stifado image

This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge, covered; it also freezes well.

Provided by Lolly B

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h55m

Yield 5

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 tablespoon olive oil, divided
2 pounds beef stew meat, cubed
1 medium onion, chopped
2 cloves garlic, minced
½ cup red wine
¼ teaspoon ground cinnamon
salt and pepper to taste
¼ teaspoon ground nutmeg
1 teaspoon white sugar
1 strip (4- by 1-inch) fresh orange zest
1 (14.5 ounce) can diced tomatoes
½ cup water
1 tablespoon olive oil
1 pound pearl onions, peeled

Steps:

Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 20.6 g, Cholesterol 112.4 mg, Fat 34.6 g, Fiber 1.6 g, Protein 31.7 g, SaturatedFat 13.4 g, Sodium 714.9 mg, Sugar 7.2 g

KOUNOUPITHI STIFADO (CAULIFLOWER STIFADO)

Kounoupithi Stifado (Cauliflower Stifado) image

Make and share this Kounoupithi Stifado (Cauliflower Stifado) recipe from Food.com.

Provided by lazyme

Categories Cauliflower

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 lbs cauliflower
6 small white onions
1 1/4 cups oil
40 milliliters garlic, split lengthwise
2 cups water
1/2 cup vinegar
1/2 tablespoon rosemary
1 bay leaf
6 peppercorns

Steps:

Wash the cauliflower and break into flowerets.
Skin and wash onions; drain.
Heat the oil in a pot and lightly brown the whole onions.
Add garlic and cook until golden.
Add diluted tomato paste, vinegar, rosemary, and bay leaf, and cook for 30 minutes.
Bring large pot of salted water to a boil; add cauliflower.
Cook for 5 minutes, then drain and add cauliflower to sauce. (Add a little water if necessary.)
Add peppercorns.
Cover pot.
Simmer until all liquid has been absorbed and only the oil remains (about 30 to 45 min.).

Nutrition Facts : Calories 1142.9, Fat 48.8, SaturatedFat 6.6, Sodium 209.7, Carbohydrate 161.4, Fiber 18.7, Sugar 15.6, Protein 34.9

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