Cypriot Beef Stifado in Two Minutes

Preheat oven to 160C.

Heat the olive oil in a large saucepan and brown the meat in it until it turns golden.

Slowly pour the vinegar over the meat, and when the steam subsides, add the wine.

Add all the remaining ingredients except the vegetable oil, onions, and sugar, cover and cook slowly for 1 hour or until the meat is almost tender.

Heat the vegetable oil in a frying pan and add as many onions in one layer as it will take. Sautee them gently for about 15 minutes, shaking and turning them over until they brown lightly.

Lift the onions out with a slotted spoon and spread them over the meat, distributing them evenly. Repeat until all the onions are done.

Sprinkle the sugar over the onions, cover and cook very gently for 30 minutes, until the onions are soft but not disintegrating.

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