Greek Beef Casserole Recipes

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MOUSSAKA: EGGPLANT CASSEROLE



Moussaka: Eggplant Casserole image

Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 21

2 large eggplants, (sliced lengthwise into 1/4 inch-thick slices, end slices discarded)
salt
Private Reserve extra virgin olive oil
4 tablespoon breadcrumbs
1 large yellow onion, (finely chopped)
1 pound ground lamb (or beef)
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika or hot paprika
1/2 cup red wine
14 ounce can diced tomato
1 teaspoon sugar
1/2 cup hot beef broth
1/3 cup + 2 tablespoons extra virgin olive oil
2/3 cup all-purpose flour
1/2 teaspoon salt, (more if you like)
1/4 teaspoon ground nutmeg
4 cups 2% milk, (warmed)
2 large eggs

Steps:

  • Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
  • Turn the broiler of your oven on.
  • Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
  • Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
  • Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
  • Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
  • Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
  • Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
  • Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
  • Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving

GREEK NOODLE CASSEROLE (PASTITSIO)



Greek Noodle Casserole (Pastitsio) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the baking dish
Kosher salt
12 ounces egg noodles
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3/4 teaspoon freshly ground black pepper
3 cloves garlic, chopped or smashed
1 pound ground lamb
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
One 26-ounce jar tomato-basil sauce (3 1/4 cups)
1 1/2 packed cups fresh mint leaves, chopped
1 cup milk, at room temperature
1/2 cup heavy cream, at room temperature
3 cups grated Parmesan (about 6 ounces)
1 cup plain Greek yogurt, at room temperature
1/4 cup chopped fresh mint leaves, optional

Steps:

  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
  • Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
  • For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
  • Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.

PASTITSIO (GREEK PASTA BAKE)



Pastitsio (Greek Pasta Bake) image

Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!

Provided by Nagi

Categories     Main

Number Of Ingredients 26

2 tbsp olive oil
3 garlic cloves (, finely minced)
2 red onions (, finely chopped (sub yellow or brown onions))
1 kg / 2 lb beef mince (ground beef)
3/4 cup red wine (, dry (Note 1))
800g / 28 oz canned crushed tomato
2 beef bouillon cubes (, crumbled (stock cubes))
2 tbsp tomato paste
1 tsp white sugar
1 bay leaf
1/2 tsp cinnamon powder
1 cinnamon stick ((or extra 1/2 tsp cinnamon powder))
1/4 tsp ground cloves
3/4 tsp salt
1 tsp black pepper
100g / 7 tbsp butter (, unsalted)
3/4 cup flour (, plain/all purpose)
1 litre / 4 cups milk (, whole/full fat best but low fat ok)
1/8 tsp nutmeg (, preferably freshly grated)
1/2 tsp salt
100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) (, finely shredded (Note 2))
2 egg yolks ((egg whites are used in the pasta))
400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini ((sub small ziti, penne or normal bucatini, Note 3))
120g / 4 oz feta (, crumbled)
2 egg whites ((yolks used in Béchamel))
75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) (, finely grated (Note 2))

Steps:

  • Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
  • Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
  • Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
  • Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
  • Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
  • While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
  • Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
  • Remove from stove. Stir in nutmeg, cheese and salt.
  • Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
  • When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
  • Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
  • Preheat oven to 180°C/350°F (all oven types).
  • Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
  • Top with Meat Sauce, then smooth the surface.
  • Pour over Béchamel Sauce, then sprinkle over the cheese.
  • Bake 30 min or until crust turns golden.
  • Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

Nutrition Facts : Calories 597 kcal, Carbohydrate 48 g, Protein 35 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 137 mg, Sodium 1062 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

KOKKINISTO - GREEK BEEF STEW



Kokkinisto - Greek Beef Stew image

Kokkinisto is s simple beef stew with tomatoes and red wine. This Greek recipe is easy to make in your Instant Pot, slow cooker or stove. The perfect comfort food for chilly winter nights.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Main Course

Time 1h

Number Of Ingredients 15

1.3 kg (3 lb) cubed stewing beef
5 shallots or 1 large onion (, diced)
1 tbsp granulated sugar (, or sweetener)
3 garlic cloves (, minced)
1 bay leaf
1 large cinnamon stick
1 tsp salt
¼ tsp ground cloves
¼ tsp ground pepper
400 g (14oz) can chopped tomatoes in tomato juice
4 tbsp tomato paste
3 tbsp olive oil (, or use cooking spray)
120 ml (1/2 cup) beef stock ((broth))
120 ml (1/2 cup) red wine (or beef stock)
2 tbsp flat leaf parsley (, chopped)

Steps:

  • Heat olive oil in a large cast iron casserole or skillet and brown the beef, in batches, until nicely coloured on all sides. You can also brown the beef directly in your pressure cooker but don't crowd the meat as it will stew rather than brown.
  • Heat the olive oil in your Instant Pot using the Sauté function. Add the shallots or onion and sugar and cook over medium heat for about five minutes, until softened.
  • Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
  • Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and cover.
  • Set vent to sealing and cook for 45 minutes at high pressure. Leave for 10 minutes natural release and then manually release the rest of the steam.
  • Stir in the chopped parsley and check the seasoning.
  • Serve with mashed potatoes, rice or orzo pasta.
  • Heat the olive oil in a Dutch oven and cook the meat, in batches, so it browns evenly.
  • Take the beef out and deglaze the pan with a splash of the wine.
  • Lower the heat, and add the chopped onion and sugar. Cook for about five minutes, stirring, until softened.
  • Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
  • Stir in the chopped tomatoes, tomato paste, beef broth and wine. Please note you will need 2 cups (500ml) stock plus 1 cup (250ml) red wine for this method. Add the beef, stir together and bring to the boil then reduce heat to a simmer.
  • Cook for about 1 1/2- 2 hours until the beef is tender. Give the occasional stir and add more hot water if the pan gets a bit dry.
  • Stir in the chopped parsley and check the seasoning.
  • Serve with mashed potatoes, rice or orzo pasta.
  • Brown the meat and sauté the onion and garlic then add all the ingredients to the slow cooker pot and cook for 5 hours on high or up to 7-8 hours on low.

Nutrition Facts : Calories 448 kcal, Carbohydrate 11 g, Protein 50 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 134 mg, Sodium 755 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

GROUND BEEF GREEK CASSEROLE



Ground Beef Greek Casserole image

Make and share this Ground Beef Greek Casserole recipe from Food.com.

Provided by Timothy H.

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb ground beef
1 medium onion, chopped
1 -2 garlic clove, minced
1 (16 ounce) can tomatoes, cut up, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/2 cup freshly grated parmesan cheese
1/2 lb elbow macaroni, cooked and drained
3 tablespoons butter
1/3 cup butter
2 1/4 cups milk
3 eggs

Steps:

  • In a large skillet add the beef,onion and garlic until meat is browned and onion is tender.Drain off the fat.Add the tomatoes,1/4 teaspoon salt,pepper and cinnamon.Simmer for 15 minutes.Stir in 1/4 cup of the cheese and macaroni.
  • In a 12x8x2 glass casserole dish add the mixture and set aside.In a sauce pan or the skillet melt the butter,blend in the flour and remaining1/4 teaspoon salt.Stir in the milk and cook for about 5 minutes stirring all the time or until sauce is thick.Cool slightly.
  • Beat the eggs one at a time.Stir in the remaining1/4 cup cheese and pour over the meat mixture. Place in a preheated oven at 375 and bake for 30-45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 517.2, Fat 30.6, SaturatedFat 16.8, Cholesterol 193.9, Sodium 545.9, Carbohydrate 38.3, Fiber 2.5, Sugar 3.8, Protein 22.4

ONE-POT BEEF STIFADO



One-pot beef stifado image

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

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

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

GREEK BREAKFAST CASSEROLE



Greek Breakfast Casserole image

This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! -Lauri Knox, Pine, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound Italian turkey sausage links, casings removed
1/2 cup chopped green pepper
1 shallot, chopped
1 cup water-packed artichoke hearts, rinsed, drained and chopped
1 cup chopped fresh broccoli
1/3 cup sun-dried tomatoes (not packed in oil), chopped
6 large eggs
6 large egg whites
3 tablespoons fat-free milk
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup crumbled feta cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes., In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 179 calories, Fat 9g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 435mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

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