EFK Tested
EFK Mediterranean Beef & Vegetable Skillet
EFK Mediterranean Beef & Vegetable Skillet is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 20 min
- Cook
- 20 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the de Buyer Country Fry Pan over medium-high heat. Add ground beef and brown well, breaking it into bite-size pieces. Remove excess fat if necessary. Add onion and bell pepper and cook until they begin to soften and brown. Add zucchini and yellow squash and cook until browned but still holding some texture. Add garlic and cook briefly, then add cherry tomatoes, oregano, paprika, cumin, salt, and pepper. Combine thoroughly and continue cooking until the beef reaches 160°F and the tomatoes begin to blister. Finish with fresh lemon and parsley and add feta if desired. Taste and adjust seasoning before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan; wooden spoon or spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Cook ground beef to 160°F. Refrigerate promptly and use within 3–4 days. Reheat in a skillet over moderate heat until hot throughout; avoid overcooking the vegetables during reheating.
View this recipe on the original EFK website ↗