Sig's Separated Stifado

Name: Sig's Separated Stifado
Yield: 2 servings
Cuisine: British
Ingredients: 2 steaks of choice about 200-250 grams each; 2 tablespoons olive oil; 1 good pinch of cinnamon; 1 pinch cayenne pepper; 1 pinch allspice; 1 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; 2-3 tablespoons olive oil; 1/4 teaspoon each of cinnamon and allspice; 1 large bay leaf; 300 ml water; 2 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; Pot of water; 2-3 tablespoons olive oil; 2 tablespoon fresh coriander; Pinch salt and pepper each

Sigrun @sigrun

German, living in England

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

Sigrun @sigrun

German, living in England

Saved

Ingredients

2 servings

2steaks of choice about 200-250 grams each
2 tablespoonsolive oil
1good pinch of cinnamon
1 pinchcayenne pepper
1 pinchallspice
1dried bay leaf roughly crushed
For shallots
250 gramsshallots of choice (make sure they are not to big)
175 mlred wine(make sure you would drink it)or red grape juice
2-3 tablespoonsolive oil
1/4 teaspooneach of cinnamon and allspice
1large bay leaf
300 mlwater
2vegetable stock cubes
1 tablespoondemerara or dark brown sugar
1-2 tablespoonstomato puree
1 tablespoonbalsamic or sherry vinegar
Potatoes
250 gramspotatoes
Pinchsalt
Pot of water
2-3 tablespoonsolive oil
2 tablespoonfresh coriander
Pinchsalt and pepper each

Saved

Steps

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.
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.
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.
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.