nd crusty bread (as all Greek recipes seem to).
ag is best.
Add beef to bag, remove as much
0 seconds. Add the ground beef and onions and cook, stirring
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary.
Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired.
igh heat. Add half the beef; cook and stir until well
Combine olive oil, 3 ounces lemon juice, 1 1/2 tablespoons garlic, 1 teaspoon oregano, salt and pepper to your taste, and the beef tenderloin in a zipper top bag.
Allow meat to marinate 2-3 hours.
In a sauce pan, melt butter over medium heat and add remaining 1 ounce of lemon juice, 1/2 tablespoon garlic, and 1 teaspoon oregano, stirring well. Set aside.
Remove tenderloin from zipper top bag and discard marinade.
Broil tenderloin for 10-15 minutes or until it reaches desired doneness.
Top with warm butter sauce.
Cook ravioli according to package directions; drain.
Meanwhile, brown beef in a deep 12-inch nonstick skillet over medium heat for 6 minutes, or until beef loses its pink color, breaking up into 3/4-inch crumbles.
Stir in tomatoes; bring to a boil. Reduce heat, simmer 10 minutes. Stir in ravioli; simmer 3 minutes. Stir in the 2 cups of spinach and olives; cook just until spinach is wilted.
Sprinkle with cheese before serving. Garnish with fresh spinach leaves.
Cut sliced beef into strips, 1 x 2-inches.
Combine oil, green pepper, garlic, oregano, salt and pepper in 8-inch microwave-safe baking dish.
Microwave at High 2 minutes, stirring after 1 minute.
Add beef strips, stirring to combine.
Microwave on High for 2 minutes, stirring after 1 minute.
Place equal amount of meat mixture in each pita half.
Sprinkle with tomato and cheese.
Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink.
Pour off drippings.
Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in a preheated 400\u00b0 oven for 3 minutes.
Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
Preheat a grill to hot. In a bowl, whisk together the oil, vinegar and seasoning mix. Thread the beef, onion and peppers on 8 wooden skewers and brush with the seasoning mixture. Grill 5-7 mins, turning, until cooked as desired. Cool 5 mins and serve with the tzatziki sauce, pita bread and Greek salad.
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
arge nonstick skillet, stirring until beef is no longer pink; drain
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.
he meatballs, mix the ground beef, diced onions, egg, breadcrumbs, milk
To Make The Greek Salad: Chop lettuce. Using a
/2 lbs lean ground beef, 1 teaspoon fine sea salt
edium heat.
Season the beef with salt and pepper.
boil the beef brisket to use water sparingly.