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Gyro Stew

Author Foodtastic Mom

Ingredients

  • 1 English cucumber
  • 1/2 c. red wine vinegar
  • 1/4 c. sugar
  • 2 T. olive oil
  • 1 sweet onion
  • 1 lb. ground lamb
  • 1 lb. ground sirloin
  • 3 cloves garlic minced
  • 1 1/2 t. salt
  • 1 t. ground oregano
  • 1 t. ground marjoram
  • 1/2 c. red wine
  • 2 15 oz. cans petite cut diced tomatoes, drained
  • Crumbled Feta Cheese
  • Store-bought Flat Bread

Instructions

  • Wash the cucumber and slice thinly with a mandolin. Combine the sliced cucumbers with the vinegar and sugar, stirring occasionally. Allow them to soak for about 20 minutes before using. These can be made the night before and stored in an air-tight container in the refrigerator.
  • Peel and chop the onion with the OXO Vegetable Chopper.
  • Add the olive oil to a sauté pan and heat over medium-hight heat. Add the onion and cook for about 5 minutes. Add the ground lamb and sirloin. Cook - using the OXO Meat Chopper to break up and brown the meat - about 10 minutes.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Add the wine and cook for about 5 minutes more.
  • Add the tomatoes, stir well and season the stew with the salt, oregano and marjoram. Lower heat to medium-low and allow the stew to simmer for about 20 minutes.
  • Serve the stew topped with the pickled cucumbers, crumbled feta cheese and flat bread triangles.