Veal Stew (Stifado)

Ingredients

1 kgr veal (we suggest rump steak), cut in medium cubes

1 1/2 kgr small onions

1 bigger onion, minced

2 cloves of garlic

2-3 laurel leaves

100ml sauce "Tomato and Mavrodafni"

Fresh tomatoes, grated

100 ml vinegar

Sea salt and pepper

1 cinnamon stick 

5  allspice grains

Extra virgin olive oil

Method

Begin by peeling the smaller onions. Keep the peeled onions in a bowl with water, you will need them later.

Put a large pan on strong heat, pour in some extra virgin olive oil, add the garlic and the chopped bigger onion and let cook for a while. Now bring in the veal cubes and sautee until it's all browned. Deglaze the pan with the vinegar and simmer for 3 mins.

Now you may add the laurel leaves, the Tomato - Mavrodafni sauce, cinnamon and allspice. Pour in some warm water and the fresh tomato. Let cook on medium heat as long as the meat needs to become tender.

When the meat is almost done, add the small onions you have prepared and let cook until they are softened but not peeled. Season with sea salt and pepper. Enjoy !!!

Tip : Deglaze with your favourite wine instead of vinegar !