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Greek Goulash
This Greek Goulash is a fun take on traditional goulash - with a hearty, beefy tomato sauce, orzo, and a refreshing Greek gremolata. Serve it up with some baked pita chips for a filling dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course:
Main Course
Cuisine:
Greek
Ingredients
- 6 pita rounds
- 2 tablespoons extra-virgin olive oil
- 1/2 pound orzo pasta
- 1 1/2 pounds ground beef
- 1 teaspoon dried oregano or 2 sprigs fresh finely chopped
- 2 pinches ground cinnamon
- 1 onion chopped
- 4 cloves garlic grated
- 1 small eggplant peeled and chopped into 1/4-inch dice
- 1 box frozen spinach 10 ounces, defrosted and wrung dry in towel
- 1 15-ounce can tomato sauce
- 1/2 cup pitted chopped kalamata black olives
- 1 lemon zested
- 1/2 cup chopped flat-leaf parsley
- 1 1/2 cups crumbled Feta cheese
Instructions
- Heat oven to 400ºF.
- Cut each pita into 6 wedges. Place them in a single layer on a baking sheer and spray them lightly with cooking spray. Season with salt, then bake for 10 minutes, or until golden. Remove from the oven and set aside.
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and reserve.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, breaking it apart with a wooden spoon as it cooks, about 5 minutes. Season with salt and pepper, then the oregano and cinnamon. Add the onions, garlic and eggplant and cook until they start to get tender, 6 to 7 minutes. Stir in the spinach and the tomato sauce. Let the sauce simmer for 2-3 minutes, then taste and add more salt and pepper if needed.
- Chop the olives with the lemon zest and parsley, forming a Greek gremolata.
- Combine the cooked orzo with the meat sauce. Divide the mixture among bowls, then top with feta cheese and the olive gremolata. Serve the goulash with the baked pita chips.
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Notes
- Adapted from 30 Minute Meals