ONE-POT BEEF STIFADO
Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead
Provided by Barney Desmazery
Categories Dinner
Time 3h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
- Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
- Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.
Nutrition Facts : Calories 345 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium
KITTENCAL'S GROUND BEEF AND FETA RICE BALLS
Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile.
Provided by Kittencalrecipezazz
Categories Rice
Time 39m
Yield 35 balls
Number Of Ingredients 15
Steps:
- In a skillet cook the ground beef with onion and garlic until browned; drain fat then transfer to a large bowl, cool slightly.
- Add in the rice with the next 6 ingredients; using hands mix to combine, then season with salt and pepper and some garlic powder if desired for more garlic flavor.
- Chill the mixture for at least 2 hours or overnight.
- Shape into about 1-1/2-inch balls.
- In a small bowl lightly beat the remaining egg.
- Place the dry breadcrumbs into another bowl.
- Dip each rice ball into the egg then coat in the breadcrumb mixture (I would suggest to coat all the balls and place on a plate before starting to fry them).
- When you have all the balls on the plate flatten down slightly with the palm of your hand this will allow for a quicker and more even browning.
- Heat oil in a skillet or a deep-fryer to 375 degrees.
- Fry the balls until golden brown (about 3-4 minutes).
- Serve with hot marinara sauce.
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
KITTENCAL'S GREEK PASTITSIO
To save some time the meat sauce may be made up to a day ahead if desired, try to use extra-lean ground beef for this it will make a difference in flavor, small penne pasta may be replaced for the ziti, but I do recommend using the ziti, adjust the chili flakes to suit heat level, or you may omit if desired --- also see my recipe#66596
Provided by Kittencalrecipezazz
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
- To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
- Add in eggs and mix well; set aside.
- For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
- Add in garlic and cook for 2 minutes.
- Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
- Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
- Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
- Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
- Cool for about 10 minutes before whisking in the egg.
- Season with salt and black pepper.
- Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
- Preheat oven to 350 degrees F.
- TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
- Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
- Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
- Top with about 1 cup grated Parmesan cheese (can use more or less).
- Bake for about 50-60 minutes or until golden brown.
- Allow to rest for about 20 minutes before slicing.
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