My All-Time Favorite Scottish Recipe Is This Irresistible Beef Stew ✨🍲 Recipe：durl.ca/XDb4M

Greek Beef Pita Wraps Serves: 4 • Prep: 20 minutes • Cook: 15 minutes • Total: about 35 minutes Ingredients For the beef 1 lb (450 g) ground beef 1 tbsp olive oil 3 garlic cloves, minced 1/2 small onion, finely diced 1 tsp dried oregano 1 tsp paprika 1/2 tsp ground cumin 1/2 tsp salt 1/2 tsp black pepper 1 tbsp tomato paste 1 tbsp lemon juice For the tzatziki-style sauce 3/4 cup Greek yogurt 1/3 cup cucumber, finely grated and squeezed dry 1 small garlic clove, grated 1 tbsp lemon juice 1 tbsp chopped fresh dill or parsley Pinch of salt 1 tsp olive oil For the wraps 4 pita breads or flatbreads 1 cup shredded lettuce 1 cup cucumber slices or diced cucumber 1 cup cherry tomatoes, halved or chopped 1/4 red onion, thinly sliced 1/3 cup crumbled feta Chopped parsley, for garnish Lemon wedges, for serving Instructions 1. Make the sauce In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill or parsley, salt, and olive oil. Chill until ready to use. 2. Cook the beef Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Stir in garlic and cook for 20 seconds. Add ground beef, oregano, paprika, cumin, salt, and pepper. Cook, breaking it up, until browned and fully cooked. Stir in tomato paste and lemon juice. Cook for 1–2 more minutes until the beef is rich and flavorful. 3. Warm the pitas Warm the pita breads in a dry skillet, oven, or directly over a flame for a few seconds until soft and lightly charred. 4. Assemble Fill each pita with shredded lettuce, cucumber, tomatoes, red onion, and the warm beef. Top with a generous spoonful of tzatziki sauce, crumbled feta, and chopped parsley. 5. Serve Serve warm with lemon wedges on the side. Tips For extra flavor, add a little cinnamon or allspice to the beef. If you want the beef more like the picture, cook it until slightly crisp at the edges. You can swap ground beef for lamb, chicken, or turkey. Add fries inside the pita for a more street-food style wrap. Optional add-ons Kalamata olives Pickled onions Hummus Sliced pepperoncini

Ground Beef Stuffed Cheesy Rigatoni Bake Ingredients Pasta •1 lb (450 g) large rigatoni •1 tbsp olive oil Beef Filling •1 lb (450 g) lean ground beef •1 small onion, finely diced •3 cloves garlic, minced •1 tsp Italian seasoning •1 tsp paprika •½ tsp garlic powder •½ tsp onion powder •½ tsp salt •¼ tsp black pepper •¼ cup grated Parmesan cheese •2 tbsp chopped parsley Sauce •2 cups marinara sauce •½ cup beef broth (optional) •1 tbsp butter Cheese •2 cups shredded mozzarella •½ cup shredded provolone (optional) •¼ cup grated Parmesan Garnish •Fresh chopped parsley •Red pepper flakes (optional) Instructions 1. Cook the Pasta •Bring a large pot of salted water to a boil. •Cook rigatoni 2 minutes less than package directions (al dente). •Drain and toss lightly with olive oil. •Let cool enough to handle. 2. Make the Beef Filling Heat a skillet over medium-high heat. Cook: •onion for 3–4 minutes •add garlic for 30 seconds •add ground beef and cook until browned Drain excess grease. Stir in: •Italian seasoning •paprika •garlic powder •onion powder •salt •pepper Remove from heat. Mix in: •Parmesan •parsley Allow filling to cool slightly. 3. Stuff the Rigatoni Using a small spoon (or piping bag), fill each rigatoni tube with the beef mixture. 4. Assemble Preheat oven to 375°F (190°C). Spread half the marinara in a 9×13-inch baking dish. Arrange stuffed rigatoni standing up or laying flat. Pour remaining sauce over the pasta. Sprinkle with: •mozzarella •provolone •Parmesan 5. Bake Cover with foil. Bake: •20 minutes covered •Remove foil. •Bake another 10–15 minutes until cheese is golden and bubbly. Broil for 2 minutes if you like extra browning. Finish Sprinkle with fresh parsley. Serve with: •garlic bread •Caesar salad •roasted vegetables Secret Tips for the Restaurant Look Mix a little mozzarella into the beef filling for an extra cheesy center. Add 2 tablespoons heavy cream to the marinara for a richer, silkier sauce. Finish with a drizzle of good olive oil after baking. Broil for the last 1–2 minutes to get those golden brown cheese spots.

Black Pepper Beef Stir-Fry Ingredients Beef and marinade 1.25 lb (560 g) beef sirloin, flank, or tri-tip, sliced 1/4-inch against the grain 1 tbsp light soy sauce 1 tbsp Shaoxing wine (or dry sherry) 1 tsp dark soy sauce (color, optional) 1 tsp sugar 1/4 tsp baking soda (tenderizes) 1 tsp cornstarch 1 tbsp neutral oil (to velvet) Vegetables 1 medium onion, cut into 1-inch petals 1 red bell pepper, sliced 1 green bell pepper, sliced 2–3 scallions, 1-inch pieces 2 cloves garlic, minced 1 tsp fresh ginger, minced (optional) Sauce 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp coarse freshly ground black pepper (adjust to taste) 1 tsp dark soy sauce (depth, optional) 1 tsp sugar 1 tsp rice vinegar (or black vinegar) 1/2 cup low-sodium beef stock or water 1–1.5 tsp cornstarch 1 tsp sesame oil For the wok 2–3 tbsp neutral high-heat oil Toasted sesame seeds and extra cracked pepper for finish (optional) Instructions Marinate the beef Toss beef with light soy, Shaoxing, dark soy, sugar, baking soda, and cornstarch. Mix until tacky, then drizzle in 1 tbsp oil to coat. Rest 15 minutes at room temp. Make the sauce Whisk oyster sauce, light soy, black pepper, dark soy, sugar, vinegar, stock, cornstarch, and sesame oil until smooth. Set by the stove. Sear the beef Heat a wok or large skillet over high until just smoking. Add 1–1.5 tbsp oil, swirl, then spread half the beef in a single layer. Sear 45–60 seconds, flip, and cook just until no longer red (about 60–90 seconds total). Remove to a plate. Repeat with remaining beef, adding oil as needed. Stir-fry aromatics and veg Return wok to high heat with 1 tbsp oil. Add onion, bell peppers, and a pinch of salt; stir-fry 2 minutes until edges blister but stay crisp-tender. Add garlic (and ginger) and toss 20–30 seconds until fragrant. Sauce and finish Return beef (and any juices) to the wok. Give the sauce a stir and pour in. Toss 30–60 seconds as it boils and glosses, coating everything. Adjust pepper and salt to taste. Fold in scallions. Serve Plate immediately over steamed jasmine rice or noodles. Finish with sesame seeds and an extra crack of pepper. Tips for restaurant-style results Slice partially frozen beef for cleaner, thin cuts. Baking soda + cornstarch “velvets” the beef for tenderness—don’t skip. Use very hot wok and cook beef in batches to avoid steaming. Grind pepper coarsely right before cooking for punchy aroma. Variations Add mushrooms or snap peas; keep total veg to ~3 cups so the sauce stays glossy. Swap beef with chicken thighs or firm tofu (press and cornstarch-dust before searing). Make-ahead Marinate beef up to 8 hours chilled; bring to room temp 15 minutes before cooking. Stir-fry sauce can be mixed 2–3 days ahead; shake before using.