Boureki with Minced Meat (Rolls with Minced Meat)

Delicious, crunchy rolls, with onions, leek and spicy cheese. Serve them when you throw a party and they will steel the show!

Ingredients

• a pack of filo pastry
• 750g minced beef
• 1 leek, finely chopped
• 2 red onions, thinly sliced
• ⅓ teacup of extra virgin olive oil
• ⅓ teacup of white dry wine
• 2 teacups of grated, spicy gruyere cheese
• ½ bunch of parsley, finely chopped
• ½ bunch of mint, finely chopped
• salt
• freshly ground pepper

Method

Put the olive oil in a wide, shallow casserole and stir fry the minced meat for 6-7 minutes, until it changes colour. Add the onions and leek and stir fry for another 6-7 minutes, until they wilt.  Pour the wine in and wait for the alcohol to evaporate. Reduce heat, season with salt and pepper and put the lid on. Simmer for 20 minutes over low heat until the liquids reduce. Then add the herbs and the gruyere. Combine everything well and leave to cool completely. Cut each filo sheet into 4. Brush with oil. Spoon some of the filling on each quarter and roll it over. Pop them in a baking tray lined with greaseproof paper. Brush with olive oil and bake at 180ºC for 30 minutes until golden and crispy.
Alternatively: You can fry them if you wish.

portions 32

Preparation Time 30 minutes

Baking time 30 minutes

Source: argiro.com.gr

Papardelle with sirloin steak and vegetables

A remarkably easy to prepare dish which gives a gourmet touch to our everyday dinners.

Ingredients

• 500g papardelle
• 500g sirloin steak in strips
• 1/3 tea cup of extra virgin olive oil
• 1 clove of garlic, finely chopped
• 3 spring onions with their leaves, finely chopped
• 4 large Portobello mushrooms, finely cut
• 1/3 tea cup of dry white wine
• 6 tomatoes, cut in cubes
• 1 sprig of fresh thyme, leaves picked
• salt
• freshly ground pepper
• grated Parmesan

Method

1. In a deep frying pan warm the oil and stir the sirloin steak strips for 2 minutes. Add the garlic, spring onions and mushrooms and wilt them for 3 minutes. Pour the wine in and wait until it evaporates. Add the tomatoes and thyme and season with salt and pepper. Simmer the sauce for 10 minutes over very low heat.

2. In the meantime bring a large pan of salted water to the boil and cook the papardelle 2 minutes short of the timing on the packet instructions. Toss the papardelle (without draining) in the sauce with droplets of their cooking water to get an absolutely silky consistency.

3. Bring the food to a boil for 2 minutes and serve immediately sprinkled with grated Parmesan.

portions 4

Preparation Time 20 minutes
Source: argiro.com.gr

Beef Rolls with Beer Sauce

Smashing beef rolls that your friends and family will love!

Ingredients

• 8 thin-cut beef or pork frying steaks
• 250g white mushrooms, sliced
• 100g gruyere
• 2 tablespoons butter
• 1/2 l beer
• 1 medium red onion
• 1/2 glass of cream
• flour
• 1 tablespoon parsley, finely chopped
• salt
• freshly ground pepper

Method

1. Melt a teaspoon of butter in a frying pan and stir fry the mushrooms for 10 minutes. Sprinkle with salt and a tablespoon of finely chopped parsley and remove from heat. Add the gruyere, diced in cubes, and combine everything well.

2. Lay the steaks on a board and spread each with a tablespoon of the stuffing. Roll up and secure in place with a cocktail stick. Then dip them into the flour.

3. Melt the remaining butter in a shallow casserole, add the chopped onion and cook for 3-4 minutes, until softened. Pop the stuffed beef rolls in and brown each all over for a few minutes. Season with salt and pepper and add the beer. Wait for the alcohol to evaporate, then, put the lid on and simmer over a low heat for 30-40 minutes.

4. Uncover the casserole and add the cream at the last moment. Give the casserole a gentle shake and simmer for another 5 minutes, until the sauce thickens. Serve with rice, mashed potatoes or boiled vegetables.

portions 8

Preparation Time 20 minutes

Baking time 45 minutes

Source: argiro.com.gr

Pork Fillet with Prunes and Wine

A special, beloved recipe, full of flavours and aromas, ideal for a festive occasion!

Ingredients

• 1k pork fillet in medallions
• 4 tablespoons extra virgin olive oil
• 12 prunes, pitted
• 1 clove of garlic
• 1 onion, finely chopped
• 1/4 teacup of brandy
• 3/4 teacup of red wine
• 1 sprig of thyme
• 1 bay leaf
• 2-3 allspice berries
• 3/4 teacup of crème fraîche
• salt
• freshly ground pepper

Method

1. Warm the olive oil in a wide, shallow casserole-type pan or a deep frying pan. Brown the meat for 2 minutes each side. Add the onion and the clove of garlic and stir fry for 2-3 minutes until the onion is translucent.

2. Add the prunes and stir. Pour in the wine and brandy, wait for the alcohol to evaporate, then, add the thyme, bay leaf and allspice. Put the lid on and simmer over low heat for 20 minutes approximately.

3. Add the crème fraîche, season with salt and pepper and boil briskly over high heat for a few more minutes.

4. Serve with velvety potato mash: place the mash on the serving plate and top it with the meat and its rich sauce.

portions 5

Preparation Time 10 minutes

Cooking Time 25 minutes

Source: argiro.com.gr  

Pot- Roasted Beef with Vegetables

This is a real treat for those of you who watch your calories and don’t have a lot of time to spend in the kitchen! I prefer to accompany it with yoghurt.

Ingredients

• 1½ k beef (brisket), diced in bite-sized portions
• 2 carrots, finely chopped
• 2 onions, finely chopped
• 2 tomatoes, cut into 4
• 2 red bell-peppers, cut into 4
• 2 green bell-peppers, cut into 4
• 2 aubergines, diced in bite-sized pieces
• 250g white mushrooms, whole
• 2 stalks of celery, finely chopped
• 2 tablespoons extra virgin olive oil
• 1/2 teacup of red wine
• 1/2 teaspoon oregano
• 1/2 teaspoon mint
• half a bunch of parsley, finely chopped
• salt
• freshly ground pepper

Method

It is best to use an earthenware, ovenproof pot because it keeps the liquids in and so the meat is cooked better. Put the meat in the pot. Add the finely chopped carrots, onions and celery. Then add the tomatoes, peppers, aubergines and mushrooms. Pour over the olive oil and the wine. Season with salt and pepper and sprinkle with the herbs. Cover and bake, in a well preheated oven, at 200ºC, for 1h and 30 minutes. Check to make sure the meat is cooked through. Do not add any water because the vegetables have a high water content of their own. When ready place the meat in the centre of a serving plate and arrange the veggies around.

portions 6

Preparation Time 15 minutes

Baking time 90 minutes

Source: argiro.com.gr

Pot-Roasted Beef in Red Wine with Vegetables and Prunes

This amazing dish takes only 10 minutes to prepare! Pop it inside the oven, then just put your feet up while it is slowly roasting for a couple of hours. Rich taste, truly awesome!

Ingredients

• 1k beef (brisket or silverside), diced in bite-sized portions
• 2 tablespoons flour
• 8 small onions
• 2 large carrots, thickly sliced
• 2 stalks of celery, sliced
• 2 cloves of garlic
• 2 tablespoons white mushrooms, halved
• 1 sprig of thyme
• 1 bay leaf
• 1 water glass of red wine
• 1 water glass of meat stock of water
• 12 prunes, pitted
• some finely chopped parsley for garnish
• salt
• freshly ground pepper
• potato mash (to accompany the meat)

Method

Dice the meat into bite-sized portions and flour it. Season with salt and pepper and mix everything well. In a small, ovenproof, earthenware pot put the onions (whole), carrots, celery, mushrooms and garlic and combine them well. Put the meat portions on top and stick the bay leaf and thyme sprig in. Add the prunes and pour the wine and meat stock over. Stir well. Put the lid on and bake at 200ºC for 1h and 45 minutes. Remove the lid and bake for another 15 minutes. Serve with potato mash and sprinkle with the finely chopped parsley. If you wish you may reduce the sauce before you serve. Put it in a saucepan and boil briskly over a high heat for 6-7 minutes until bubbling and thick. (you do that whenever you need to end up with a thick sauce).

portions 5

Preparation Time 10 minutes

Baking time 120 minutes

Source: argiro.com.gr

Fresh Salad with Rocket and Beef Steak

A lovely salad, that, you may serve as a light meal. The dressing is suitable foe all kinds of green salads.

Ingredients

• a bunch of rocket leaves
• 200g sirloin steak, cut in stripes
• 1 lettuce
• 1 lollo lettuce
• 8 cherry tomatoes, halved
• 1/2 teacup of parmesan shavings
• 2 tablespoons pine nuts
• salt
• freshly ground pepper

For the dressing

• 4 tablespoons extra virgin olive oil
• 4 tablespoons balsamic vinegar
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 clove of garlic, crushed
• a pinch of dried thyme leaves
• salt
• freshly ground pepper

Method

1. Warm the olive oil in a deep frying pan and brown the beef stripes all over for 5-6 minutes until the meat is cooked through. Pour the balsamic vinegar in, wait for the alcohol to evaporate, then, add the mustard, honey and garlic and stir everything well. Sprinkle with the thyme and season to taste.

2. Chop the leafy vegetables finely and place them in a salad bowl. Add the beef with its sauce and scatter the pine seeds over. Combine everything well and serve.

portions 4

Preparation Time 10 minutes

Source: argiro.com.gr