Ingredients:
marinade
1/3 cup lemon juice
2 teaspoons fresh ground black pepper
1 teaspoon salt
1 1/2 teaspoons oregano
1 teaspoon basil
1 clove garlic, minced
2 lbs cubed stewing beef
2 tablespoons olive oil
1 red onions, sliced
salt
1 green peppers, sliced
1 red peppers, sliced
1 cucumbers, sliced thickly & slightly diagonally
1 large tomatoes, sliced in large cubes
black olives (optional)
feta cheese (optional)
Directions:
Combine the ingredients for the marinade (lemon juice, black pepper, salt, oregano, basil, garlic. The recipe gave me trouble in posting, sorry) in a plastic zipper lock bag.
A large”freezer” quality bag is best.
Add beef to bag, remove as much air as possible.
Knead the beef between your fingers to encourage tenderness and to jump start the marinading process.
Refrigerate for 6 hours or overnight.
Remove beef from marinade, but don’t drain it.
Heat olive oil in frying pan and cook beef thouroughly.
Remove beef from pan, set aside.
Use remaining oil to saute onion.
Add salt to separate layers slightly.
Add peppers, cucumbers and tomatoes.
Re-introduce beef.
Cook until tomatoes get tender.
This won’t take very long.
Serve over white rice and garnish with feta cheese and black olives if desired.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.