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| Greek Steffotto |
"I always make this in the fall. It makes the complete house smell first rate as it cooks. The aggregate of cinnamon, brown sugar, and vinegar deliver this a excellent flavor. Serve it over rice or noodles."
Ingredients :
- 2 pounds lean beef chuck, trimmed and reduce into 1 inch cubes
- 1 pound fresh mushrooms
- half cup chopped onions
- 1 (6 ounce) can tomato paste
- 1 cup wine vinegar
- 1/2 cup packed brown sugar
- 2 cinnamon sticks
- 1/4 teaspoon floor cloves
- salt to taste
- ground black pepper to taste
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 3H20M |
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- Brown the chuck in a huge pan.
- Add mushrooms and onions to meat, and cook dinner till gentle. Transfer to an oven evidence pan.
- Mix together tomato paste, wine vinegar, and brown sugar. Pour this mixture over the meat and veggies. Add cinnamon sticks, sprinkle of entire cloves, and salt and pepper to flavor. Dilute with water to cover all.
- Bake at 325 levels F (a hundred sixty five ranges C) for at least 2 to 2 1/2 hours.
Notes :
- Try the usage of a Reynolds® gradual cooker liner to your slow cooker for simpler cleanup.
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