Stefato (Greek Pot-Au-Feu)
| Yield: | 4 Servings |
| Categories: | Tabasco |
| 1 | tb | Olive oil |
| 2 | lb | Lean beef; cut into l-in. cubes |
| 2 | md | Onions; peeled, quartered |
| 1 | ts | Granulated sugar |
| 1/2 | c | Red wine |
| 2 | c | Water |
| 1 | tb | Red wine vinegar |
| 3/4 | c | Tomato paste |
| 3/4 | ts | TABASCO pepper sauce |
| 2 | Bay leaves | |
| 8 | Peppercorns | |
| 1 | ts | Ground cinnamon |
| 1 | Garlic clove; peeled and mashed | |
| 1 | tb | Brown sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Walnuts; coarsely broken |
| 1/4 | lb | Feta cheese; coarsely crumbled |
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