Stifado Recipe	Nederlandse versie
After having been to Greece 25-30 times or so, my mom makes a mean stifado by now. Her modifications make it especially easy to prepare: regular onions instead of pickled onions, ground pepper instead of peppercorns, and cans of peeled tomatoes instead of fresh tomatoes. Prepare one day in advance for a richer taste.
Greek Stifado Ingredients (serves 4): 1 dl (100 ml, US: almost half a cup) olive oil 750 grams (US: a bit more than 1.5 pounds) shoulder beef 750 grams onions 3 cloves garlic 2 cans peeled tomatoes (800 grams, US: about 1¾ pounds) 2 laurel leaves 3/4 teaspoon ground piment 1 cinnamon stick 2 table spoons red wine vinegar 1.5 dl (150 ml, US: a bit more than half a cup) red wine 1 teaspoon honey salt, black pepper

Recipe Dice the meat, chop the onions, and cut the garlic into thin slices. Fry the onions in a separate skillet, on low heat, for about 15 minutes. Heat the oil in a heavy skillet and fry the meat until it's brown on all sides. Briefly fry the garlic with the meat, then add the tomatoes and spices. Fry everything for about 1 minute on medium heat. Add the vinegar, wine, honey, and 150 ml water (US: a bit more than half a cup) to the skillet, and bring this mix to a boil. Cover the skillet, and stew the stifado (stirring occasionally) for 2 hours on low heat. Check occasionally if there's still enough water. Add the onions, and stew for another 45 minutes, stirring occasionally. Serving suggestion: pandang rice or mashed potatoes with olive oil, and a Greek salad.

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