Steps to Prepare Quick Sig's Separated Stifado

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Before you jump to Sig's Separated Stifado recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

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We hope you got insight from reading it, now let's go back to sig's separated stifado recipe. You can have sig's separated stifado using 24 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Sig's Separated Stifado:

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