INGREDIENTS

INSTRUCTIONS

Thanks to Tina Tsovras, we have an authentic Greek recipe for stefado, or
stifatho. She and I worked together to modify it in time for Greek Orthodox
Easter, and now I'm posting it for all of you (in time for whatever you
want it for!).
Dump everything into a Dutch oven or crockpot. Cook on a very low flame
until sauce is thickened, and TVP and onions are tender (about 2-2 1/2
hours in a Dutch oven or 4 hours to overnight in crockpot). Remove bay leaf
and cinnamon stick before serving. For authentic Greek meal, serve with a
green salad, nonfat feta cheese (if you can find it--does it exist?), a
crisp round of bread, and red Retsina wine. Or serve over rice or wide
"goulash" noodles, with a green veggie or salad on the side.
Note 1: The amount of liquid depends on how "soupy" you want the end result
to be. 1-1/2 cups of TVP will absorb a major part of 3 cups of liquid, so
if you want more than a small amount of thick gravy, add extra liquid at
the beginning. This recipe, as given, makes a gravy that is thick and rich
but not particularly copious.
Note 2: To peel easily, place in boiling water for 3 minutes, then remove
and cool under cold water. Cut off the root end and squeeze out like
toothpaste. It took me about 10 minutes to peel 18 oz. of onions (3 6-oz.
bags).
This version would serve 3-4 as a main dish if there are also side dishes
to distract the eaters. For a group, I'd double: 3 c. TVP, total 6 cups
liquid + the quantity of gravy you want in the finished dish, 12-15 oz. of
tomato sauce or puree. But I would leave the seasonings as you had them.
Three bay leaves is plenty, for example.
Posted to fatfree digest by "Ruth C. Hoffman" <ruthhoff@ix.netcom.com> on
Apr 20, 1998

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