BCL - Greek Steffotto Good Recipes

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Greek Steffotto

"I always make this in the fall. It makes the whole house smell wonderful as it cooks. The combination of cinnamon, brown sugar, and vinegar give this a great flavor. Serve it over rice or noodles."

Ingredients :

2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 pound fresh mushrooms
1/2 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 ground cloves
salt to taste
ground black pepper to taste

Instructions :

Prep : 5M	Cook : 6M	Ready in : 3H20M

Brown the chuck in a large pan.
Add mushrooms and onions to meat, and cook until soft. Transfer to an oven proof pan.
Mix together tomato paste, wine vinegar, and brown sugar. Pour this mixture over the meat and vegetables. Add cinnamon sticks, sprinkle of whole cloves, and salt and pepper to taste. Dilute with water to cover all.
Bake at 325 degrees F (165 degrees C) for at least 2 to 2 1/2 hours.

Notes :

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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