Greek Style Beef Dinner And Vegetables Food

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.

GREEK INSPIRED BEEF WITH FETA CHEESE AND VEGETABLES

Steps:

• Combine the ingredients for the marinade (lemon juice, black pepper, salt, oregano, basil, garlic. The recipe gave me trouble in posting, sorry) in a plastic zipper lock bag.
• A large"freezer" quality bag is best.
• Add beef to bag, remove as much air as possible.
• Knead the beef between your fingers to encourage tenderness and to jump start the marinading process.
• Refrigerate for 6 hours or overnight.
• Remove beef from marinade, but don't drain it.
• Heat olive oil in frying pan and cook beef thouroughly.
• Remove beef from pan, set aside.
• Use remaining oil to sauté onion.
• Add salt to separate layers slightly.
• Add peppers, cucumbers and tomatoes.
• Re-introduce beef.
• Cook until tomatoes get tender.
• This won't take very long.
• Serve over white rice and garnish with feta cheese and black olives if desired.

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 BEEF PITAS

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.

GREEK STYLE BEEF STEW

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.