Greek Sandwich Filling

  • Yield: servings


4tablespoons olive oil, divided
4pounds beef round steak, cut in 1/2-inch cubes, divided
2cups chopped onions
1/2teaspoon minced garlic
1cup dry red wine
1can (6 ounces) no-salt-added tomato paste
1teaspoon oregano
1teaspoon basil
1/2teaspoon rosemary
dash black pepper
1tablespoon cornstarch
2tablespoons water


Heat 1 tablespoon oil in a skillet and then add one pound of meat and brown. Repeat with remaining oil and meat. Reserve drippings and transfer meat to slow cooker. Saute onion and garlic in drippings until tender. Add to meat. Add wine, tomato paste, oregano, basil, rosemary, salt and pepper. Cover and cook on low 6 to 8 hours. Turn cooker to high. Combine cornstarch and water in small bowl until smooth. Stir into meat mixture. Cook until bubbly and thickened, stirring occasionally.

Yield: 16 servings

Tip: Serve in pita bread pockets, topped with shredded lettuce, tomato, cucumber and plain yogurt.

Recipes from 500 Heart-Healthy Slow Cooker Recipes by Dick Logue, Fair Winds Press, 2010.