Greek Beef Casserole Recipes

GREEK STYLE BEEF STEW IN A TOMATO SAUCE (MOSHARI KOKKINISTO)

Steps:

• To prepare the reddened Greek beef stew, start by cutting the beef into pieces, approx. 100g/ 3.5 ounces each one. Wash thoroughly the beef and wipe with some paper towel. It is important to dry the meat well, in order to be nicely browned.
• Heat a large, deep pot to high heat. After the pan is heated, pour in the oil along with the beef. Brown the pieces of beef on one side, without stirring and then brown them on the other side. Try not to overcrowd the bottom of the pan. Browning the beef is very important, when cooking a Greek beef stew, as it helps the meat remain juicy and tender.
• Use a slotted spoon to remove the pieces of meat from the pot and place them on a plate.
• To prepare the sauce for the Greek beef stew, add into the pot the chopped onions and turn the heat down. Sauté for 3 minutes, until softened. Stir in the garlic and saute for 1 more minute. Pour in the red wine, turn the heat up and cook for 2 minutes, until it evaporates. Add the chopped tomatoes, the tomato paste (dissolved in a teacup of warm water), the cinnamon stick, the cloves, a pinch of sugar and salt and pepper.
• As soon as the sauce comes to the boil, add the beef and enough hot water to cover the 2/3 of the meat. When the sauce starts to bubble a lot, turn the heat down and half-cover with the lid (the sauce still has to bubble a little bit). Cook to medium-low heat, for about 1 1/2 hour, until the meat is tender and the sauce thickens, stirring occasionally.
• If the meat is tender and cooked, but the sauce is not thick enough, remove the pieces of meat with a slotted spoon and boil the sauce alone to high heat, until it thickens. On the other hand, if the sauce becomes thick, before the meat is done, then add some warm water.
• When done, boil the spaghetti into another pot, according to package instructions; drain and place in the pot, along with the sauce and the meat. Stir with a wooden spoon.
• Serve the Greek beef stew with a drizzle of olive oil, sprinkle some grated cheese and enjoy over a glass of red wine.

GROUND BEEF GREEK CASSEROLE

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.

GREEK NOODLE CASSEROLE (PASTITSIO)

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.

GREEK PASTA AND BEEF

Steps:

• Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside. , For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. , In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

GREEK BEEF CASSEROLE

Steps:

• Preheat oven to 140C 120C/fan Heat 1 tbsp oil in a pan and brown the meat in batches, transfer to casserole dish. Season te flour and srinkle over the meat toss so that the meat is coated, put in the oven uncovered whilst you cook the onions.
• Heat the remaining oil in the pan and cook the onions over a low heat until they're soft an turning golden.
• Add the garlic and cook for 2 minutes, add the vinegar and simmer stirring for a minute.
• Add the tomatoes and heat until simmering add the honey, cinnamon, cumin and bay leaf.
• Pour the wine into the pan and simmer for a minute, add to the meat with the stock. Cover and cook for 2 hrs

GREEK PASTA BAKE

Steps:

• In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer., Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Freeze option: Cool unbaked 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, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

GREEK CASSEROLE

Steps:

• Preheat oven to 400°F.
• Brown beef and onions in butter.
• Slowly, add tomato paste, wine, spices and diced tomatoes.
• Simmer 10 minutes; let cool.
• Mix in the egg and fine bread crumbs.
• Mix together parmesan and romano cheeses; set aside.
• Butter a large casserole dish. Cover the bottom with coarse bread crumbs.
• Layer half the macaroni on top of the bread crumbs and cover with 1/4 cup of the cheese mixture.
• Top this layer with the beef mixture.
• Top with half of the remaining cheese mixture then layer the remaining macaroni.
• Top with tomato sauce and remaining cheese mixture.
• Top it all with remaining bread crumbs.
• Pour melted butter evenly over all.
• Bake 30 minutes in 400F degree oven.

GREEK EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano. Pour into baking dish.
• Bake 38 to 43 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Top with tomato, feta and dill; serve with lemon wedges.