Potato Stefado
Serving Size : 4 Preparation Time: 0:0
Ingredients for prepare Potato Stefado
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | pound | mushrooms - quartered |
| 3 | large | round red potatoes - cut into |
| 1 1/2 | inch | chunks |
| 8 | | shallots - quartered |
| 4 | | garlic - crushed |
| 1 | large | cauliflower flowerets |
| 1 | can | tomato paste (6 oz) |
| 1 | tablespoon | olive oil |
salt and pepper to taste
potato stefado |
| 1/2 | cup | parsley - chopped |
| 1 | | bay leaf |
| 1 | teaspoon | oregano - dried |
| 1 | teaspoon | cinnamon |
| 1 | teaspoon | cumin - ground |
| 1/4 | cup | red wine vinegar |
| 1 | cup | stock |
recipe Potato Stefado
Preheat oven to 350 Combine all ingredients in a flameproof
potato recipes
casserole. Bring to a boil, then remove from the heat. Cover tightly and bake for 1
baked potato recipes
to 1 1/4 hours. Garnish each serving with some Feta, Parsley, and Walnuts.
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