Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sig's separated stifado. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sig's Separated Stifado is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Sig's Separated Stifado is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sig's separated stifado using 24 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sig's Separated Stifado:

1. Prepare 2 steaks of choice about 200-250 grams each
2. Prepare 2 tablespoons olive oil
3. Make ready 1 good pinch of cinnamon
4. Make ready 1 pinch cayenne pepper
5. Prepare 1 pinch allspice
6. Take 1 dried bay leaf roughly crushed
7. Take For shallots
8. Take 250 grams shallots of choice (make sure they are not to big)
9. Make ready 175 ml red wine(make sure you would drink it)or red grape juice
10. Take 2-3 tablespoons olive oil
11. Take 1/4 teaspoon each of cinnamon and allspice
12. Make ready 1 large bay leaf
13. Take 300 ml water
14. Prepare 2 vegetable stock cubes
15. Prepare 1 tablespoon demerara or dark brown sugar
16. Make ready 1-2 tablespoons tomato puree
17. Prepare 1 tablespoon balsamic or sherry vinegar
18. Take Potatoes
19. Take 250 grams potatoes
20. Take Pinch salt
21. Prepare Pot of water
22. Take 2-3 tablespoons olive oil
23. Make ready 2 tablespoon fresh coriander
24. Make ready Pinch salt and pepper each

Steps to make Sig's Separated Stifado:

1. Crush a bay leaf roughly add cinnamon and allspice, add oil, use this to marinate steak for about an hour or longer.Remove the bay leaf by wiping it off carefully from ste steak before cooking.
2. Peel the shallots. Put oil in pan, brown the shallots from all sides but do not burn. Shake them gently all the time so they get an even colour.
3. Peel potatoes, cut into bitesize pieces, cook in salted water until almost tender. Drain. When the shallots are browned, add wine and spices to shallots Simmer shallots until wine has almost cooked away, add water and stock cubes, the tomato puree and sugar. Cook until the shallots are cooked and the sauce is thick and shiny.
4. Now gently crush the potatoes ever so slightly, add coriander, salt and pepper, fry them to your liking. Remove the crushed bay leaf from the steak, (I use tongues or kitchen tweezers) but try and keep the oil on the steak. Drizzle a little oil on kitchen towel, do not leave to wet. Heat griddle pan to high heat and fry steak to your liking from both sides. Rest steak for a few minutes then slice and serve or keep steak complete.

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