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I am a stay at home Mom of 3 living in Southern NH. This blog combines my love for my children, photography and cooking. Enjoy!

Wednesday, January 13, 2010

Beef Gyro and Roasted Potato recipes

I posted this on facebook a month or two ago but this is SO good that I need to share it on here.

I may be a redhead, freckled Scottish/Irish girl and I don't have a drop of Greek blood (even if I do consider myself an member of the Kalmakis family) but boy do I love the food. I used to frequent a great Greek place when I lived in NoVA and I have been searching for something that tasted like that place ever since. I have to say that my potatoes are just as good!

Anyway, I attempted to make my own tonight and it was fantastic! The gyro recipe is from a magazine and I cut out the potato recipe years ago but never made it until today. Now I just need to get Aunt Sue's spinach pie recipe!


Roasted Potatos (Patates Tou Fournou)

6 medium yellow potatoes, peeled and cut into wedges
1 cup chicken broth
¾ cup olive oil
¼ cup lemon juice
1 tablespoon garlic powder
2 tablespoons dried oregano
salt and pepper, to taste

Set oven at 350 degrees. In a large baking dish arrange potatoes in one layer in pan. Pour in the stock. In a large bowl, combine oil, lemon juice, garlic powder and oregano. Pour the mixture over the potatoes and sprinkle with salt and pepper.
Roast the potatoes for at least 1 hour, turning them often, until the are tender.




Beef Gyro

2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper

Yogurt-Dill Sauce
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt
5 pocketless pita breads - one of my grocery store doesn't carry the pocketless ones so I have used Naan bread and this works too. Just brush it with olive oil and heat it in the oven for 5 minutes.

Accompaniments: feta cheese, leaf lettuce, sliced tomatoes and red onions

1. Place beef in crockpot.

2. Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.

3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.

4. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

1 comment:

Karen said...

Thank you! I was hoping you'd continue to post recipes!