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Recipe by: ewald
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See below ingredients and instructions of the recipe
15 oz Boneless chuck steak
2 ts Olive oil
2 c Water
1/4 c Tomato paste
2 tb Red wine vinegar
2 Inch cinnamon stick
1/2 ts Salt
1/4 ts Each cumin seed and pepper
1 c Pearl onions, parboiled
2 oz Feta cheese, crumbled
On rack in broiling pan broil chuck, turning once, until rare, about 5
minutes on each side; cut into 1-inch cubes. In 10-inch skillet heat
oil over medium-high heat; add chuck and saute for 5 minutes.
Transfer meat with slotted spoon to a 1 1/2-quart casserole,
reserving the pan drippings. Preheat oven to 350F. In same skillet
stir water, tomato paste, vinegar, and seasonings into pan drippings;
bring to a boil, stirring to scrape up any browned particles. Pour
over meat in the casserole; cover and bake for 1 1/2 hours. Add
onions, cover, and bake until meat is tender, about 30 minutes
longer. Remove and discard cinnamon stick. Top with feta cheese and
bake, uncovered, until cheese is softened and heated through, about 5
minutes.
Makes 4 servings.
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Posted by Fred Peters.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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