Greek Style Beef Skillet Recipes

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.

EASY GREEK SKILLET DINNER

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
• Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
• When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.

GREEK BEEF STEAK

Steps:

• Heat oil in a skillet.
• Dredge the beef in flour mixed with salt and pepper.
• Brown the beef till just browned.
• Meanwhile, combine the wine, garlic, vinegar, sugar, and water in a stockpot.
• Add the browned beef including skillet scrapings.
• Bring to a boil, then reduce heat and simmer for 1 1/2 hours, adding water and stirring when neccessary.
• This recipe makes its own gravy, so goes well with rice, potatoes, or bread.

GREEK TORTELLINI SKILLET

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, cook the beef, zucchini and onion over medium heat until meat is no longer pink; drain., Drain tortellini; add to skillet. Stir in the marinara sauce, water and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the tomatoes, cheese, olives and 1 tablespoon basil. Sprinkle with remaining basil.

GREEK-STYLE RIBEYE STEAKS

Steps:

• In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.

GREEK-STYLE SKILLET SUPPER

Steps:

• In large skillet, brown beef with onion over medium-high heat.
• Drain fat.
• Add broth; bring to boil.
• Stir in pasta.
• Return to boil and simmer, covered, 8 minutes.
• Stir in remaining ingredients except cheese.
• Return to boil.
• Stir in 1/2 cut feta cheese.
• Simmer, uncovered, 7-10 min.
• until sauce thickens slightly.
• Sprinkle with remaining feta cheese.

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.