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Ingredients and seasonings used for prepare

1. Prepare 2 steaks of choice about 200-250 grams each
2. Take 2 tablespoons olive oil
3. Take 1 good pinch of cinnamon
4. Use 1 pinch cayenne pepper
5. Prepare 1 pinch allspice
6. Use 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. Take 175 ml red wine(make sure you would drink it)or red grape juice
10. Prepare 2-3 tablespoons olive oil
11. Prepare 1/4 teaspoon each of cinnamon and allspice
12. Use 1 large bay leaf
13. Prepare 300 ml water
14. Use 2 vegetable stock cubes
15. Use 1 tablespoon demerara or dark brown sugar
16. Use 1-2 tablespoons tomato puree
17. Prepare 1 tablespoon balsamic or sherry vinegar
18. Prepare Potatoes
19. Prepare 250 grams potatoes
20. Use Pinch salt
21. Use Pot of water
22. Use 2-3 tablespoons olive oil
23. Use 2 tablespoon fresh coriander
24. Take Pinch salt and pepper each

Sig's Separated Stifado step by step. 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. Put oil in pan, brown the shallots from all sides but do not burn.

How to make:process 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.
5. Done and ready to serve!

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