The gift of good taste.

Cooking with Kaldi Simmering Sauces

by Penny WillimannOct 23, 2014In Blog

This is the “Beef Stifado” recipe as detailed on the back of the jar. I am going to describe this recipe first and then include a 2nd recipe that details how I adapted it for my own cooking preferences.

  • 2 pounds beef (shoulder cut), cubed
  • 1 tablespoon flour
  • 2 tablespoons Kaldí Extra Virgin Olive Oil
  • 1 jar Kaldí Stifado Cooking Sauce
  • 1 pound pearl onions, peeled
  • 2 cups water
  • Salt, pepper

Directions:
1. Toss beef in flour. In skillet, heat Kaldí Extra Virgin Olive Oil and sauté beef until brown. Add Kaldí Stifado Cooking Sauce, onions, salt, pepper, and water. Cover; simmer on low heat for about 1.5 hrs.
2. Remove cover; simmer on low heat until sauce thickens. Serve with a rice pilaf.
Makes 4 servings.
Recipe 2:
I chose to adapt the recommended recipe a bit, primarily by doubling almost all of the ingredients listed above and opting not to toss the beef cubes in flour. This is a purely a taste preference – the point is that you should experiment with these sauces to see what you like best!

  • 4 pounds beef (shoulder cut), cubed
  • 2 tablespoons Kaldí Extra Virgin Olive Oil + 1 tablespoon of butter
  • 2 jars Kaldí Stifado Cooking Sauce
  • 2 pound pearl onions, peeled
  • 1 cups water
  • Salt, pepper

Directions:  

  1. 1. In skillet, heat extra virgin olive oil and sauté beef until brown. I also added a tiny bit of butter to the olive oil to kick the flavor up. In this case, I used 2 tablespoons of olive oil and 1 tablespoon of butter.
  2. 2. While the beef is browning, find some fun music to listen to while you peel the pearl onions! This was the most time-consuming part of the prep work for me, especially since I doubled the quantity.
  3. 3. Once the beef is nice and brown, add the onions, salt, pepper, Cooking Sauce, and water. I did not use all of the water that the original recipe called for – namely because I didn’t have enough room in my skillet for it! I stuck with one cup and it proved to be fine in the end.
  4. Simmering Sauce4. Cover and simmer for 1.5 hrs. I also had to improvise on this section because I do not have a lid for my beloved cast iron skillet. I gently wrapped some foil on the top and left it at that.
  5. 5. If you wish to eat this on top of rice, time your rice cooking so that both dishes are done at the same time.
  6. Enjoy!!