Tweet
As requested (and reminded, thanks Chris!)
I got this recipe from a gent called Spiros, the Greek owner of the Efthikeia Taverna in Sidari, Corfu, which he named after his wife, in the early 80's on our first trip to the area. My Mum now lives full time in Sidari, and is living with another greek (George) and thoroughly enjoys herself!
The quantities listed below make enough for 4 people (depending on appetite) for a main course, and it is best served with either wild rice, mashed potato or cous cous with a greek salad on the side and crusty bread or pittas to soak up the sauce!
Ingredients
1 1/2 lb (750g) diced meat (beef is the traditional meat, but stiffado can be made with lamb or rabbit (rabbit being my fave!))
1 1/2lb (750g) fresh tomatoes (or 1 can chopped toms)
1lb (500g) small onions (pickling type or shallots are ideal, but if you cannot get small onions then the dish can be made with normal onions cut into quarters, just be careful when stirring or serving as you want the onions to remain together)
4oz (150g) button mushrooms
3 cloves fresh garlic (depending on strength and how much you like garlic you can lessen to one or two cloves or increase to 4 if prefferred) crushed or sliced (your preference)
tbsp cornflour
2oz butter
olive oil
cloves
bayleaf
1 glass brandy (metaxa is the best, but any brandy will do)
Method (casserole method - meat totally tender, fall apart)
Warm a frying pan and add enough olive oil to coat, then add the butter and melt, increasing the heat to frying temperature.
Add half the garlic and the meat and fry briskly, lightly browning off.
Once the meat is browned add the brandy to the meat and reduce heat until it has been absorbed by the meat, then remove from the heat and put the meat into a warmed casserole dish.
Roughly chop the toms and add to the casserole dish.
Add the small onions, the rest of the gralic, the mushrooms and then crush and add a couple of cloves and a bay leaf.
Cover and put into a prewarmed oven at 190c for about 45 mins, or until the onions have softened and the sauce has thickened. Mix the cornflour with a little water and add at this stage to thicken (if required).
Return to the oven at a lower heat until the meat is totally tender (should fall apart at touch)
Serve and enjoy!
Method (pan method - meat holds together better, not quite as tender and veg more likely to be 'damaged')
Warm a frying pan and add enough olive oil to coat, then add the butter and melt, increasing the heat to frying temperature.
Add half the garlic and the meat and fry briskly, lightly browning off.
Once the meat is browned add the brandy to the meat and reduce heat until it has been absorbed by the meat, then remove from the heat and put the meat into a warmed deep saucepan.
Roughly chop the toms and add to the saucepan.
Add the small onions, the rest of the gralic, the mushrooms and then crush and add a couple of cloves and a bay leaf. Top up with a little water to ensure all the onions and meat is covered by sauce.
Cover and put onto a medium heat until it starts to boil, then reduce the heat to minimum and leave until the onions have softened and the sauce has thickened. Mix the cornflour with a little water and add at this stage to thicken (if required).
Serve and enjoy!
For an accompanying Greek Salad
Sliced white cabbage
sliced onions
sliced cucumber
sliced peppers
olives
small cherry toms (or sliced larger toms)
roughly diced feta cheese
mix together in a deep bowl, toss in a little olive oil flavoured with some oregano, garlic, salt and pepper.
Hope this is ok! Enjoy!
I got this recipe from a gent called Spiros, the Greek owner of the Efthikeia Taverna in Sidari, Corfu, which he named after his wife, in the early 80's on our first trip to the area. My Mum now lives full time in Sidari, and is living with another greek (George) and thoroughly enjoys herself!
The quantities listed below make enough for 4 people (depending on appetite) for a main course, and it is best served with either wild rice, mashed potato or cous cous with a greek salad on the side and crusty bread or pittas to soak up the sauce!
Ingredients
1 1/2 lb (750g) diced meat (beef is the traditional meat, but stiffado can be made with lamb or rabbit (rabbit being my fave!))
1 1/2lb (750g) fresh tomatoes (or 1 can chopped toms)
1lb (500g) small onions (pickling type or shallots are ideal, but if you cannot get small onions then the dish can be made with normal onions cut into quarters, just be careful when stirring or serving as you want the onions to remain together)
4oz (150g) button mushrooms
3 cloves fresh garlic (depending on strength and how much you like garlic you can lessen to one or two cloves or increase to 4 if prefferred) crushed or sliced (your preference)
tbsp cornflour
2oz butter
olive oil
cloves
bayleaf
1 glass brandy (metaxa is the best, but any brandy will do)
Method (casserole method - meat totally tender, fall apart)
Warm a frying pan and add enough olive oil to coat, then add the butter and melt, increasing the heat to frying temperature.
Add half the garlic and the meat and fry briskly, lightly browning off.
Once the meat is browned add the brandy to the meat and reduce heat until it has been absorbed by the meat, then remove from the heat and put the meat into a warmed casserole dish.
Roughly chop the toms and add to the casserole dish.
Add the small onions, the rest of the gralic, the mushrooms and then crush and add a couple of cloves and a bay leaf.
Cover and put into a prewarmed oven at 190c for about 45 mins, or until the onions have softened and the sauce has thickened. Mix the cornflour with a little water and add at this stage to thicken (if required).
Return to the oven at a lower heat until the meat is totally tender (should fall apart at touch)
Serve and enjoy!
Method (pan method - meat holds together better, not quite as tender and veg more likely to be 'damaged')
Warm a frying pan and add enough olive oil to coat, then add the butter and melt, increasing the heat to frying temperature.
Add half the garlic and the meat and fry briskly, lightly browning off.
Once the meat is browned add the brandy to the meat and reduce heat until it has been absorbed by the meat, then remove from the heat and put the meat into a warmed deep saucepan.
Roughly chop the toms and add to the saucepan.
Add the small onions, the rest of the gralic, the mushrooms and then crush and add a couple of cloves and a bay leaf. Top up with a little water to ensure all the onions and meat is covered by sauce.
Cover and put onto a medium heat until it starts to boil, then reduce the heat to minimum and leave until the onions have softened and the sauce has thickened. Mix the cornflour with a little water and add at this stage to thicken (if required).
Serve and enjoy!
For an accompanying Greek Salad
Sliced white cabbage
sliced onions
sliced cucumber
sliced peppers
olives
small cherry toms (or sliced larger toms)
roughly diced feta cheese
mix together in a deep bowl, toss in a little olive oil flavoured with some oregano, garlic, salt and pepper.
Hope this is ok! Enjoy!
Comment