Stifado

1 kg veal

1 kg small onions

800 g tomatoes peeled

5 garlic cloves

1 orange

150 ml olive oil

2 tbsp. wine vinegar

2 Bay leaves

0,5 tsp. ground coriander

2 cinnamon sticks

Tomatoes are finely chopped and cook in half the oil for 5-6 minutes. Orange peel and cut into four parts. Clean the garlic (young garlic add along with peel).

Meat cut into large pieces salt and pepper. Heat the remaining oil and add the meat, tomatoes, garlic cloves, oranges, vinegar, coriander, Bay leaf and cinnamon. Cover and simmer over low heat for hours. Add the peeled and washed onions and simmer for another hour. Before serving, remove the Bay leaf and cinnamon. Serve with white bread and white wine.

This dish is prepared from hare or lamb.