Greek Style Beef Pita Recipe
2 lbs (.9 kg). ground beef
1 medium onion, chopped
4 cloves garlic, minced
1/2 lb (.2 kg). fresh mushrooms, sliced
1 bay leaf
1-1/4 tsp (6 ml). salt
1/2 tsp (2 ml). chili powder
1/2 tsp (2 ml). cumin powder
1/4 tsp (1 ml). cinnamon
1 8 oz (224 grm). can tomato sauce
1/3 cup (80 ml) burgundy or rose wine
1 8 oz (224 grm). pkg cream cheese, softened
1 cup (225 ml) creamed cottage cheese
1/2 cup (125 ml) feta cheese, crumbled
1/2 cup (125 ml) unsalted butter, melted
8 oz (224 grm). phyllo leaves **
1/4 cup (60 ml) dry bread crumbs
12 cherry tomatoes
Combine ground beef, onion and garlic in a large frying pan.
Cook, stirring frequently, until beef loses the pink color.
Pour off drippings.
Add mushrooms, bay leaf, salt, chili powder, cumin powder and cinnamon.
Cook, stirring frequently, until mushrooms are tender, about 5 minutes.
Stir in tomato sauce and wine.
Cook, covered, 10 minutes, stirring occasionally.
Remove bay leaf.
Cool while preparing cheese filling.
Combine egg and cream cheese in medium bowl.
Beat with an electric mixer until smooth.
Stir in cottage and feta cheeses, and blend well.
Brush 13 inch x 9 inch baking pan with melted butter.
Line pan with 1 sheet of pastry, fitting pastry to contour of pan. Pastry will come up over edges of pan.
Brush pastry with butter.
Layer with 3 more pastry sheets, brushing each with butter.
Sprinkle bread crumbs evenly over top.
Spoon one fifth of meat filling in layer over crumbs and one fifth of the cheese filling over meat.
Place one pastry sheet over cheese filling, crinkling to fit inside dimensions of pan.
Brush with butter.
Layer with one fifth of the meat and one fifth of the cheese filling.
Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings.
Turn bottom pastry ends up over filling.
Place remaining 8 pastry sheets smoothly over top, brushing each with butter.
Using spatula, tuck top pastry sheets around inside edges of pan.
With sharp knife, score top lightly in half lengthwise, and sixths crosswise. (Do not cut through.)
Bake in 350 degrees (175 C.) oven 1 hour, or until top is golden brown.
Cool at least 10 minutes before cutting along scored lines.
Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving.
Garnish with parsley.
** Phyllo leaves are Greek pastry and they should be defrosted.
Beef Casserole Recipes
Beef and Bean Casserole Recipe
1 lb ground beef
1/2 cup chopped onion
1/2 cup brown sugar
1 tbsp cider vinegar
1 tbsp prepared mustard
1 tsp salt
1/4 tsp pepper
1 can pork and beans
1 can kidney beans, drained and rinsed
1 15 oz can tomato sauce
Cook meat and onion in skillet until meat is brown and onions are tender.
Drain meat and onion mixture well; set aside to cool.
Meanwhile, in another bowl add brown sugar, vinegar, mustard, salt, pepper; mix well.
Add pork and beans and kidney beans; mix well.
Add meat and onion mixture and tomato sauce; mix well.
Pour into casserole dish sprayed with no stick spray.
Bake in oven at 350 degrees for 1 hour or until bubbly
Beef Stew Recipes
Flemish Beef Stew
(Vlaamse Stovery, Les Carbonades Flamandes)
4 lbs (1.8 Kg) boneless stew meat cut into
2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
3 Tbs (45 ml) all-purpose flour
4 Tbs (60 ml) butter
3 large onions, thinly sliced
3 cups (760 ml) dark beer
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
2 Tbs (30 ml) red currant jelly
1 Tbs (15 ml) red wine vinegar
Season the beef generously with salt and pepper and dust lightly with
flour. Heat half the butter in a large, heavy skillet over high heat
and brown the beef in small batches until browned on all sides,
transferring them to a large, heavy pot as they are done. Add the
remaining butter to the same skillet and saute the onions until nicely
browned, about 20 minutes. Transfer the onions to the pot with the
beef. Deglaze the skillet with the beer, scraping up all the brown
bits on the bottom of the pan, and add the beer to the pot. Stir in
the thyme and bay leaf and bring to a boil over high heat. Reduce the
heat and simmer covered until the meat is very tender, 1 1/2 to 2
hours. Stir in the currant jelly and vinegar immediately before
serving. Serves 6 to 8.
Beef Recipes – Beef and Broccoli Lo Mein Recipe
Beef with Broccoli Recipe
4 cups hot cooked spaghetti (8 oz. uncooked pasta)
1 tsp dark sesame oil
1 tbsp peanut oil
1 tbsp minced peeled fresh ginger
4 garlic cloves, minced
3 cup chopped broccoli
1 1/2 cups vertically sliced onion
1 (1 lb) flank steak, trimmed and cut across the grain into long,
3 tbsp low-sodium soy sauce
2 tbsp brown sugar
1 tbsp oyster sauce
1 tbsp chile paste with garlic
Combine pasta and sesame oil, tossing well to coat.
Heat peanut oil in a large non-stick skillet over medium-high heat.
Add the ginger and garlic; saute for 30 seconds.
Add broccoli and onion; saute for 3 minutes.
Add steak, and saute 5 minutes or until done.
Add pasta mixture, soy sauce and remaining ingredients; cook 1
minute or until lo mein is thoroughly heated, stirring constantly.
Yields 6 servings ( 1 1/3 cups per serving)
Cooking Beef – Beef Pot Pie 400*
1 pie crust folded up from refrigerator section of store
3-4 c leftover beef from pot roast with onion marmalade – 1/2″ dice
1 TBSP cooking oil
1 – 1-1/2 c beef broth (left over from cooking roast)
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
diced potatoes left over from roast (about 1/2″ dice)
carrots from roast, sliced thinly on the diagonal
onions left over from roast
2-3 TBSP butter
1 (4 oz) can sliced mushrooms, further chopped
1/3 c all-purpose flour
1 c milk
1/2 c or so frozen peas
1 beaten egg
Prepare pie crust and set aside.
In large skillet brown meat, half at a time, in oil.
Drain fat, if needed. Return all of the meat to the skillet.
Stir in broth, garlic, bay leaf, salt and pepper.
Bring to boiling. Add potatoes and carrots.
Reduce heat; simmer, covered for 10 minutes.
Meanwhile in a large sauce pan or dutch oven melt butter.
Add onion and mushrooms. Stir in flour. Add half and half;
cook and stir till thickened and bubbly.
Stir in the meat mixture (remove bay leaf); add the peas.
Heat through. Adjust salt and pepper to your taste.
Transfer the mixture to a 2 1/2 quart casserole.
Roll out pie crust dough into circle 2 inches larger than the
diameter of the top of the casserole and about 1/4″ thick.
Center pastry over top of casserole.
Trim pastry 1 inch beyond edge of the casserole.
Turn pastry edge under, press gently to adhere to edge of
casserole. Brush crust with beaten egg.
Bake in 400 oven for 25-30 minutes or till crust is golden brown.
Beef recipe – Beef Montparnasse
Pressure Cooker Version
2 Pounds round steak, Cut In Serving Size Pieces
2 Tablespoons shortening
2 Bacon Slices — crumbled
6 Small white onions
6 new potatoes — peeled
2 Cans mushrooms with liquid — 4 ounces each
1/2 Cup dry white wine
1 Tablespoon minced parsley
2 Teaspoons salt
1/2 Teaspoon pepper
1 bay leaf
Heat pressure cooker. Add shortening; brown steak. Add remaining ingredients.
Close cover securely. Place pressure regulator on vent pipe. Cook for 15
minutes. Let pressure drop of its own accord. Remove bay leaf. Thicken gravy, if
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