Veal Stifado

Servings: 5
Ingredients:

2 tb Olive oil
1 1/2 lb Lean veal; in 1-1/2' cubes
2    Garlic cloves
Salt and freshly ground pepper
1/4 c  Red wine vinegar
2 tb Dry red wine
3    Peeled tomatoes; chopped
1 lg Bay leaf
1 tb White or brown sugar
1 1/2 lb Small white onions; peeled
1/4 c  Chopped fresh parsley
2 tb Butter; cut into bits
1    Cinnamon stick
3    Whole cloves

In a baking-serving casserole, heat the oil, then add the veal and saute
on all sides. Add the garlic and season with salt and pepper. Stir with
a wooden spoon, then add the vinegar, wine, tomatoes, bay leaf, sugar, and
enough water to cover the veal. Arrange the onions over the meat,
sprinkle the parsley and butter bits over the top, and slip the spices in
between the meat and the onions. Shake the casserole a few times, then
cover with an inverted plate to keep in place and cover tightly with a lid
(using a little flour-water paste around the inside of the lid to seal if
you wish). Bake in a slow oven (300 F) for 2 to 2-1/2 hours or over
minimum heat on a burner, until the veal and onions are tender. Remove
from the heat and serve warm.

Note: After peeling the onions, pierce the root end of each onion with the
tip of a small, sharp knife, then slash again at a right angle to make a
cross. This will keep the onion whole and intact during the cooking
process.

From: ‘The Food of Greece’ by Vilma Liacouras Chantiles. Avenel Books,
New York.

Typed for you by Karen Mintzias

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