Cooking with Kaldi Simmering Sauces
by Penny Willimann, Oct 23, 2014, In 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
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.
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
- 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. 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. 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. 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. If you wish to eat this on top of rice, time your rice cooking so that both dishes are done at the same time.