Greek Style Beef Dinner And Vegetables Recipes

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GREEK-STYLE BEEF DINNER AND VEGETABLES

Make tonight Mediterranean night at your house with this hearty beef and vegetable dinner. No fancy ingredients required-just a Greek-style vinaigrette!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 8



Greek-Style Beef Dinner and Vegetables image

Steps:

  • Trim and discard fat from steak; place steak in shallow dish. Pour 1/4 cup dressing over steak; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
  • Heat oven to 400°F. Heat large heavy ovenproof nonstick skillet on medium-high heat. Remove steak from marinade; discard marinade. Place steak in skillet; sprinkle with garlic powder. Place onions around steak; cook 3 min. or until bottom of steak is browned. Remove from heat. Turn steak. Toss remaining vegetables with remaining dressing. Add to skillet; stir to mix with onions. Place skillet in oven.
  • Bake 18 to 20 min. or until steak is medium doneness (160°F).
  • Cut steak across the grain into thin slices; place on serving plates. Top with vegetable mixture. Serve with rice.

Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

1 boneless beef sirloin steak (1 lb.), 1 inch thick
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1/2 tsp. garlic powder
1 onion, chopped
4 large carrots, thinly sliced
2 cups small cauliflower florets
1 red pepper, cut into strips
2 cups hot cooked long-grain brown rice

GREEK STYLE BEEF STEW

Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!

Provided by Peter I.

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h10m

Yield 6

Number Of Ingredients 22



Greek Style Beef Stew image

Steps:

  • Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  • Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  • Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  • Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  • Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g

1 tablespoon olive oil
1 pound cubed beef stew meat
1 onion, peeled and chopped
1 large clove garlic, minced
¼ cup red wine
2 tablespoons red wine vinegar
½ cup fat-free reduced-sodium beef broth
1 tablespoon tomato paste
½ teaspoon dried rosemary
½ teaspoon dried oregano
6 whole black peppercorns
2 bay leaves
1 teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 pinch ground cloves
¼ teaspoon ground black pepper
1 ½ teaspoons light brown sugar
1 (28 ounce) can whole plum tomatoes, undrained and quartered
½ cup water
2 potatoes, peeled and cut into 2-inch pieces
2 carrots, peeled and sliced
¼ teaspoon salt to taste

GREEK BEEF PITAS

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Greek Beef Pitas image

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

ONE-POT BEEF STIFADO

Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead

Provided by Barney Desmazery

Categories     Dinner

Time 3h10m

Number Of Ingredients 13



One-pot beef stifado image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
  • Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
  • Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.

Nutrition Facts : Calories 345 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium

3 tbsp olive oil
1 kg stewing beef, cut into large chunks (chuck or shin works well)
600g baby onions or small shallots (see tip, below)
pinch of golden caster sugar
4 garlic cloves, chopped
4 bay leaves
1 cinnamon stick
pinch each of ground allspice and ground cloves
1 tbsp dried oregano
1 tbsp tomato purée
1 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
150ml red wine

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