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Sifiado is always made with meat, beef in particular and it contains vinegar and a large amount of onions (the pickling sized) normally an equal amount of meat with onions.
In Zakynthos stifado is more popular using rabbit and beef. Below find the beef recipe
Zakynthian Beef Casserole. Mosxari Stifado
1kg of beef (such as chuck or stewing steak)
4tblsp of Zakynthian olive oil or 55g of butter
2tblesp of tomato puree or 4-5 fresh tomatoes pureed
300ml of hot water
2tblsp wine vinegar
2-4 cloves of garlic sliced
a sprig of rosemary
2 bay leaves
salt and pepper to taste
675g of onions, small pickling type peeled and left whole
3tblesp of Zakynthian olive oil for frying onions
Preparation
cut the meat into serving pieces. Wash and then pat dry. Fry the beef in the Zakynthian olive oil or butter. Brown on all sides. Add tomatoes or dilute the tomato puree with hot water and pour over meat. Add the vinegar, garlic and the herbs. Cover and cook slowly for about an hour, stirring occasionally so as not to stick. Season with salt and pepper.
Wash and dry the onions. Fry them gently in a frying pan with Zakynthian olive oil, turning them occasionally so that they brown all over, this may take about 15-20 mins. when the meat is quite tender (I always check with a fork if you can cut it with a fork its done!) add the contents of the frying pan to the meat, shake the saucepan so that the sauce covers all simmer for a bout 15 mins until you have a thick tomato sauce.
This dish is usually served with potatoes in the oven or chips/fries. Oh and of course a good Zakynthian wine!
