Quote:
Originally Posted by Mapiva  It should be as thick as the onions want it to be. I never add thickeners to stifado, but I have at times stuck a hand held food processor in there to pulverize some of the onions. It gives it a bit of body.
My Mom leaves hers very brothy.
Tell me you're making rabbit stifado! |
Nope beef, I though about doing rabbit, but didn't have time to defrost one.
I added some tomato paste to thinken it up a little, pureeing the onions sounds like a good idea though.