Sig's Separated Stifado
Sig's Separated Stifado

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sig's separated stifado. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sig's Separated Stifado is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Sig's Separated Stifado is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook sig's separated stifado using 24 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sig's Separated Stifado:
  1. Prepare 2 steaks of choice about 200-250 grams each
  2. Get 2 tablespoons olive oil
  3. Make ready 1 good pinch of cinnamon
  4. Make ready 1 pinch cayenne pepper
  5. Take 1 pinch allspice
  6. Prepare 1 dried bay leaf roughly crushed
  7. Take For shallots
  8. Make ready 250 grams shallots of choice (make sure they are not to big)
  9. Take 175 ml red wine(make sure you would drink it)or red grape juice
  10. Make ready 2-3 tablespoons olive oil
  11. Make ready 1/4 teaspoon each of cinnamon and allspice
  12. Take 1 large bay leaf
  13. Take 300 ml water
  14. Take 2 vegetable stock cubes
  15. Get 1 tablespoon demerara or dark brown sugar
  16. Take 1-2 tablespoons tomato puree
  17. Make ready 1 tablespoon balsamic or sherry vinegar
  18. Prepare Potatoes
  19. Make ready 250 grams potatoes
  20. Prepare Pinch salt
  21. Get Pot of water
  22. Prepare 2-3 tablespoons olive oil
  23. Prepare 2 tablespoon fresh coriander
  24. Take Pinch salt and pepper each
Instructions to make Sig's Separated Stifado:
  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.

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