Shortieweb

hello ,,,just wondering if anybody can help me out,,,,,,i have tried two different recipesat home now making stifado ,,,both taste spot on flavour wise , but i always have to thicken the sauce up with corn flour ,,, which doesnt seem right some how , can any body give me any advise on where im going wrong <? i follow the recipe to the tee ,,,any help welcome thanks

Ive used a couple of recipe's, but now when I do it I add no stock or water. I sear the beef & set aside, then slowly cook chopped onion & garlic until soft, add some red wine bring to boil & simmer for 5 mins. Then I add the beef & all my herbs etc along with fresh chopped toms. Mix that up then a few hours nice & slow in the oven, always comes out very thick with a lovely rich taste.

aw thanks alot  john ,ill give that one a go next time then , thanks again

You should not have to thicken the sauce. Just be patient and reduce it slowly until it is thick. The base of a Stifado is passata or similar tomato juice and red wine.

thanx shortie < i been using red wine , but the last recipe said to use fresh chopped toms , and water so it was really runny , and like i say i had to thicken it which i wasnt happy about ,,, ill try the passata next time like i do for my kokkinisto ,,,,,:Dthanks again

There shouldn't be any difference in your cooking method between Kokinisto and Stifado. They are both Red Sauce based meal . As in Italian cooking, your sauce is the base for many Greek meals. Even if you are using fresh ingredients reduction over a long period of time will thicken the sauce. Good lick with it.

i will let you know shortie next time i make it , thanks again

well i did a stifado again last night and i must say ,,, it was yummy ,,, it was spot on if i say so myself    thanx for your advise ,,,