Stifado with olive puree

Name: Stifado with olive puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 4 Stem(s) Thyme; 500 g Beef from the leg; 2 TABLESPOONS Oil; 250 g Shallots; 1 TABLESPOON Tomato paste; 1/4 l dry red wine; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Cinnamon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Potatoes; 100 ml Milk; 1 TEASPOON Butter; 50 g paprika-filled olives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

4 Stem(s) Thyme
500 g Beef from the leg
2 TABLESPOONS Oil
250 g Shallots
1 TABLESPOON Tomato paste
1/4 l dry red wine
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Cinnamon
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Potatoes
100 ml Milk
1 TEASPOON Butter
50 g paprika-filled olives

Directions

1
Wash the thyme, dab dry and pluck the leaves from the stems. Wash the meat, dab dry and cut into large cubes. Peel and quarter shallots. Heat oil in a pot.
2
Brown the meat well while turning. Add shallots and tomato paste, braise and deglaze with red wine, reduce slightly. Add tomatoes and 1/4 litre of water and season with cinnamon, salt and pepper.
3
Simmer for about 1 hour at medium heat. In the meantime peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Drain potatoes and let them evaporate. Add milk, butter and salt and mash to puree.
4
Cut the olives into pieces and fold into the purée. Season goulash to taste and arrange on plates with the puree.