Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
   Greek Restaurants
   and Dining Guides
   Food and Delicacies
   from Greece
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Pastry and Desserts
  Baked Lamb with Tomatoes -- Arni A La Hasapa
  Broiled Lamb Chops -- Arni Skaras
  Grilled Lamb on Skewers -- Souvlakia
  Grilled Pork Chops -- Hirines Brizoles
  Lamb Casserole With Pasta
  Lamb Fricasse With Lettuce
  Pork With Celery
  Pot Roasted Lamb -- Arni Psito
  Roast Leg of Lamb With Potatoes
  Veal Stew With Onions -- Stifatho
  Cabbage Rolls -- Lahanodolmathes
                                                                  next >>




hosted by


Veal Stew With Onions -- Stifatho
2 lbs. lean stew meat Veal
1/2 cup Olive Oil
and pepper Salt
1 chopped Onion
2 cups Tomato Juice
4 tablespoons Vinegar
1/2 cup Red Wine
1  Bay Leaf
2 lbs. pearl onions Onion
2 cloves, chopped Garlic
1/2 cup Butter
chopped Parsley

In a heavy flameproof casserole, brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and saute until soft. Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender. In the meantime, cover onions with boiling water. Allow water to cool. Then peel onions and cut a small cross in the root end of each one to prevent them from bursting. Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and cook covered until just tender. Add them to the meat with parsley. Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 All rights reserved. is part of the network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA