BEEF PLOV (BEEF RICE PILAF) RECIPE
This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h45m
Number Of Ingredients 14
Steps:
- Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
- Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
- Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
- Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
- Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
- Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
- Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
- Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.
KREATOPITA (MEAT PIE WITH PHYLLO CRUST) RECIPE
This pie encased in a phyllo crust can be made with beef or lamb and calls for olive oil, wine, tomato paste, rice, onions, garlic, and herbs.
Provided by Nancy Gaifyllia
Categories Main Course Snack
Time 3h45m
Yield 12
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Sauté the onion and garlic in hot olive oil.
- When the onion softens, add the meat and brown well.
- Dissolve the tomato paste in the wine and stir in, along with salt, pepper, herbs, and water.
- Cover, reduce heat, and simmer for 1 1/2 to 2 hours until the meat is very tender and there's some liquid in the pan. (Cooking time and the amount of water needed will depend on the meat. If more water is needed during cooking, add boiling water.)
- Stir in rice and turn off heat. Prepare the phyllo.
- Preheat oven to 340F (170C). Oil a 16 1/2 x 12 inch pan (or equivalent).
- Place the bottom sheet of phyllo on the bottom and spread filling evenly.
- Place the smallest sheet of phyllo on top of the filling, brush with olive oil, and place the final sheet of phyllo on top, and brush with oil.
- Tuck or crimp edges of the dough, and bake at 340F (170C) for 1 hour.
- The kreatopita is done when the corners of the crust don't stick to the pan.
- Remove the pan from the oven and cover with a clean towel for 1 hour before serving.
- Cut into 4-inch pieces and enjoy!
Nutrition Facts : Calories 955 kcal, Carbohydrate 27 g, Cholesterol 229 mg, Fiber 1 g, Protein 61 g, SaturatedFat 23 g, Sodium 711 mg, Sugar 2 g, Fat 64 g, ServingSize 5-7 servings, UnsaturatedFat 0 g
GREEK MEAT PIE RECIPE (KREATOPITA)
Steps:
- In a pan over medium-high heat, warm up some olive oil.
- Once hot, add in the onions cook until soft and translucent, about 5 minutes.
- Next, add in the ground beef, break apart and brown.
- Once the meat is brown, add in oregano, dill, pepper, some salt, and tomato paste, mix everything together.
- Add in the wine and reduce.
- Add chicken broth and reduce.
- Once all liquid has been reduced, remove from heat and empty into the bowl.
- Add in the feta and egg - mix well.
- Set meat mixture aside.
- Preheat oven to 350 F.
- Brush a square baking pan with some melted butter.
- Unroll the phyllo sheets and lay them flat.
- Cut the phyllo sheets to match the size of your baking dish.
- Take one phyllo sheet and lay it in the baking dish.
- Brush with some melted butter and lay another sheet down of phyllo.
- Brush that with butter and repeat six more times (phyllo, butter, phyllo).
- After the 8th phyllo sheet, pour the meat mixture into the pan and smooth out evenly.
- Now, repeat Steps 14 and 15, placing 8 more phyllo sheets over the meat mixture.
- When done, score top and place in the oven for 20 to 30 minutes, or until golden brown.
- Remove, cut, and serve hot!
Nutrition Facts : Calories 1048 kcal, Carbohydrate 66 g, Cholesterol 225 mg, Fiber 3 g, Protein 44 g, SaturatedFat 28 g, Sodium 1229 mg, Sugar 4 g, Fat 65 g, ServingSize 4 (4 servings), UnsaturatedFat 0 g
BEEF RICE PIE (GREEK-AMERICAN)
This is my version of my great-Grandmother's Greek meat pie recipe. (I don't think that she would mind me adding some additional flavors!) I like to make it as a baked large pie with eggs to bind the filling, but originally the pies were deep-fried pinwheels. Time does not include browning the meat, cooking the rice, or preparing the pie crust. Note: Recipe #171806 is a great oil pastry recipe!
Provided by Dwynnie
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Mix all of the ingredients together in a bowl, except for the pie crust, of course! (An oil pastry does work best--or phyllo can be used instead.).
- Put the bottom crust in a 10" pie pan, fill with the beef and rice mixture, and top with the top crust, crimping the edge.
- Bake for 45 minutes or until the top crust is golden.
- Let cool for a few minutes and then serve!
Nutrition Facts : Calories 765.4, Fat 48.6, SaturatedFat 14.6, Cholesterol 139.7, Sodium 1812.2, Carbohydrate 57.1, Fiber 3.3, Sugar 6, Protein 25
GROUND BEEF 'N' RICE PIE
Rhonda Van Gelderen of Menomonee Falls, Wisconsin presses seasoned ground beef into a pie plate to form the crust of this comforting dish. "It's a terrific time-saver because you don't brown the beef separately," she writes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
AMERICAN SHEPHERD'S PIE
This is an 'Americanized' version of that old standard, Shepherd's Pie. My family loves it! You can prepare your mashed potatoes as you normally would -- adding butter, milk, sour cream, whatever!
Provided by EEYOREASIL
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
- In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
- Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
Nutrition Facts : Calories 342 calories, Carbohydrate 25.3 g, Cholesterol 69.6 mg, Fat 16.7 g, Fiber 2.2 g, Protein 22 g, SaturatedFat 7.8 g, Sodium 817.5 mg, Sugar 4.1 g
BEEF PIE WITH RICE A RONI
Make and share this Beef Pie With Rice a Roni recipe from Food.com.
Provided by Cinnamon1025
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- In a skillet, lightly brown the Rice A Roni in the butter (keep flavor pack aside).
- Add and brown the ground beef, crumble finely.
- Stir in hot water.
- Add contents of the beef flavored packet that came with Rice A Roni.
- Add salt & pepper and mix.
- Cover and simmer for 15min on low.
- Cool slightly.
- Stir in 2 well beaten eggs.
- Fill pie shell with mixture.
- Top with bacon slices.
- Bake for 20 minutes.
- note: the bacon cooking on top of the pie is used to add flavor, but does not get crisp. You can brown the bacon slightly before adding it if you like.
Nutrition Facts : Calories 424.8, Fat 31.9, SaturatedFat 11.6, Cholesterol 139.8, Sodium 740.3, Carbohydrate 13.9, Fiber 1.1, Sugar 0.2, Protein 19.4
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