Greek Beef Lemonato Recipe: A Family Discovery
I have a confession: I didn’t know beef lemonato even existed until I met my husband. He’s from Tripoli, a beautiful city nestled in the Peloponnese, where traditions and family recipes are taken very seriously. His mom, a wonderful cook, makes an amazing beef lemonato—a classic Greek dish where tender beef is infused with lemon, garlic, and herbs. But here’s the catch: this isn’t her recipe! Let’s just say our relationship is a bit… complicated. So after plenty of trial and error, I finally nailed down a recipe that I’m proud to call my own and confident enough to share! The same I guess happened with this galaktoboureko recipe.
Marrying into a Greek family has taught me two things: patience and persistence, especially when it comes to food. Beef lemonato might sound simple, but it requires a few tricks to get it right every time. First, you need high-quality beef with a bit of fat; this is essential for tenderness and flavor. Second, a pressure cooker can be a real game-changer, though it’s not a must. You can absolutely cook it in a traditional pot or bake it in the oven, but it’ll take more time to achieve that perfectly tender meat.
Ready to make this delicious Greek classic? Let’s dive in!
Ingredients
- 1 kg beef (choose a cut with a bit of marbling for extra tenderness)
- 3 tbsp olive oil
- 1 large onion, chopped
- 1 large carrot,chopped
- 4 cloves garlic, minced (optional)
- Juice of 2 lemons
- 1 tsp dried oregano (or fresh, if you have it)
- Salt and black pepper to taste
- 2 cups water or beef stock
- 1 tbsp corn flour
Instructions
- Sear the Beef: Heat the olive oil in your pot or pressure cooker. Add the beef pieces and sear them until they’re golden brown on all sides. This step locks in flavor and helps with tenderness.
- Add Aromatics: Toss in the onions, carrots and garlic(if using), letting them cook until soft and fragrant. This step is key to building up those rich flavors.
- Add Seasonings: Sprinkle with oregano, salt, and pepper. Stir well, ensuring everything is well coated.
- Cook:
- Pressure Cooker: Add the water or stock, close the lid, and cook for 40 minutes.
- Traditional Pot: Add the liquid, bring it to a simmer, and cook on low heat for about 1.5-2 hours, until the meat is tender.
- Oven: Preheat to 160°C (320°F), add the liquid, cover the pot, and bake for 2.5 hours, checking occasionally to make sure it doesn’t dry out.
- Adding the lemon juice: Once cooked, remove from the heat. Squeeze the lemon juice and stir in corn flour. Mix well and add in the pot. Mix everything together until the sauce has thickened to you liking.
Serve: Once cooked, let it rest for a few minutes. The flavors meld beautifully, and the meat is perfect with a side of rice, mashed potatoes, or crusty bread.
This beef lemonato is a piece of the Peloponnese that now feels like home. Each bite reminds me of my husband’s roots and the importance of family (even when it’s not always perfect!). I hope you enjoy it as much as we do!
Instructions Step 1: Sear the Beef Step 2: Add Aromatics Step 3: Add Seasonings Step 4: Add Liquid and Cook Step 5: -When the meat is cooked, remove from the heat. Squeeze the juice of the lemons and stir in 1 tbs of corn flour. Pour in the pot and combine everything until the sauce thickens. You might have to return it to the stove for one more minute. (if you like the sauce to be thicker, you can add more corn flour-depending on your preferences). Step 6: Serve If you like the flavor to be more lemony then go ahead and add more lemons or even some lemon zest.
Ingredients
Instructions
- Heat the olive oil in a large pot or pressure cooker over medium-high heat.
- Add the beef pieces, cooking them until golden brown on all sides to lock in flavor.
- Add the chopped onion and minced garlic to the pot with the beef.
- Stir and cook until the onions are softened and fragrant, about 3-4 minutes.
- Sprinkle the oregano, salt, and pepper over the beef.
- Stir everything together to coat the beef thoroughly with the seasonings.
- Pour in the water or beef stock.
- Pressure Cooker: Close the lid and cook for 40 minutes.
- Traditional Pot: Bring the mixture to a simmer, cover, and cook on low for 1.5-2 hours, until the meat is tender.
- Oven: Preheat to 160°C (320°F). Place the covered pot in the oven and bake for 2.5 hours, checking occasionally to ensure there’s enough liquid.
- Once cooked, let the beef lemonato rest for a few minutes to allow the flavors to meld.
- Serve with rice, mashed potatoes, or crusty bread to soak up the delicious lemony sauce.Notes
