Greek Style Beef Dinner And Vegetables Recipes

LEMONY GREEK BEEF AND VEGETABLES

Steps:

• Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside., In a large skillet, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Remove from skillet and set aside., In same skillet, heat oil over medium-high heat. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes., Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese.

BEEF STIFADO RECIPE (GREEK BEEF STEW)

Steps:

• To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
• Peel and carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
• Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
• Pour the meat along with its juices to the saucepan, add the tomato paste and sauté. Add the chopped tomatoes, bay leaf, allspice berries, nutmeg and a bit of water until the meat is covered. Bring to a boil, turn the heat down and simmer the beef stifado with a lid on for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don't want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
• Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!

GREEK STYLE BEEF SKILLET

Steps:

• Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.
• Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
• Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.

GREEK-STYLE BEEF DINNER AND VEGETABLES

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.

GREEK-STYLE BEEF AND VEGETABLES

Steps:

• 1. Preheat grill to 350° to 400° (medium-high). Rub steak with 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and 3/4 tsp. pepper. 2. Brush squash and onion with remaining 2 Tbsp. oil; sprinkle with remaining 1/2 tsp. kosher salt and 1/4 tsp. pepper. 3. Grill steak and vegetables, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side or until steak reaches desired degree of doneness and vegetables are tender. Remove steak and vegetables from grill; squeeze juice from lemon over steak and vegetables. Cover steak and vegetables with aluminum foil, and let stand 10 minutes. 4. Meanwhile, prepare couscous according to package directions. 5. Cut steak across the grain into thin slices. Cover and chill half of sliced steak (about 1 lb.) up to 2 days. Top couscous with vegetables; sprinkle with feta cheese. Serve with remaining half of steak and Chunky Cucumber-Mint Sauce. Chunky Cucumber-Mint Sauce: Stir together 1 cup plain yogurt; 3 Tbsp. sour cream; 1 small peeled, seeded, and chopped cucumber; 4 tsp. chopped fresh mint; and salt and pepper to taste. Makes about 1 3/4 cups; Prep: 10 min.