GREEK FLANK STEAK STIFADO

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Greek Flank Steak Stifado image

A tender steak stir fry with a mixture of ground ginger,cinnamon, allspice, oregano and finished with feta cheese for a Greek flair. This is from a treasured Soup and Stew cookbook from my cookbook collection.

Provided by MNLisaB

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs flank steaks
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1 tablespoon cooking oil
1 clove garlic, minced
1/2 cup dry red wine
1/4 teaspoon cinnamon
1/4 teaspoon dried oregano
2 tablespoons butter
salt and pepper
1 large onion, thinly slivered
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/3 cup feta cheese, crumbled
chopped fresh parsley
salt and pepper

Steps:

  • Cut steak across the grain, slicing on the diagonal (partially freezing the meat helps), to make thin strips about 1 inch wide and 2 inches long.
  • Sprinkle with salt and pepper In a small bowl, mix cinnamon, oregano, ginger and allspice.
  • Sprinkle this mixture over steak strips.
  • In a large deep frying pan or wok, melt butter with oil over medium high heat and add steak and brown on all sides, a third at a time so as not to crowd the meat.
  • Remove the strips when they are well browned.
  • When all the meat is browned, reduce the heat to medium and add the slivered onion.
  • Cook, stirring often, until soft and lightly browned, about 5-7 minutes.
  • Blend in garlic, brown sugar, tomato paste and vinegar.
  • Add the wine and bring to the boiling point.
  • Cover and reduce heat and cook for 15 minutes.
  • Increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
  • Mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
  • Transfer to a warm serving platter and sprinkle with feta cheese and parsley.

Nutrition Facts : Calories 453.7, Fat 26, SaturatedFat 11.8, Cholesterol 96.1, Sodium 307.7, Carbohydrate 9.7, Fiber 0.8, Sugar 6.1, Protein 38.5

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