Most of them know I live in Colorado but grew up in the Midwest. We had this tiny restaurant that was known for its Greek gyrus. It was a pleasure to get a gyro from a drug that manned the vegetables that went around with the lamb of the cooked gyrus. We do not have anything similar here to gyro (ya-ro) so I decided to grab the flavors I remember and recreate my flavors using beef (chuck roast) and my instant pot. I hope you try this recipe – it is super easy and all the flavors work really well – just like I remembered !! From the sweet tomatoes, the cool raw onion and the refreshing cucumber zest sauce – so glad I have this recipe in my arsenal right now! have a nice time! Diane

Visit Gyrus

Component:
2.25 pounds roast beef chuck, cut into cubes and the fat removed
1/2 cup beef broth or stock
1 large onion, sliced

Spice paste mixture:
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons olive oil
2 teaspoons garlic powder
1 1/2 teaspoons oregano, dried
1 teaspoon Greek seasoning mixture *
2 tablespoons lemon juice

Arrival instructions:

  • Pour the beef stock into an instant pot.
  • On a large plate, lightly salt and pepper the beef. Prepare the spice mixture paste in a small bowl and spread all the meat.
  • Carefully place the pieces of beef covered on top of the beef stock in an instant pot.
  • Add one sliced ​​onion on top of the meat.
  • Place a lid on an instant pot.
  • Set to ‘sealed’ and set to ‘manual’ (pressure cooking) for 20 minutes per pound.
  • Roast 2.25 and cook by hand for 45 minutes.
  • Let it do a ‘natural release’ for at least 15 minutes.
  • Open an instant pot and grind beef in a pot.

to serve:
Serve gyros on heated pitas or on heated flour tortillas with sliced ​​tomato, finely sliced ​​onion and fresh cucumber zest sauce. (Flour tortillas will work if you can not find pitas, but keep in mind that the tortilla is thinner and will only be a little harder to handle.) We wrap the edges of our gyros with foil to keep the drizzle to a minimum.

Tzaziki sauce:
You can buy a sauce bought at the store, make it yourself or doctor a sauce at the farm.
I will detail below what I do.

  • 1/2 cup olive garden sauce
  • 1 tablespoon dried dill
  • 1/2 teaspoon lemon juice
  • 1/2 cup diced cucumber, peeled and seedless, then squeeze excess moisture with absorbent paper before adding to sauce.
  • 1/2 teaspoon Greek spices *
  • 2 pinches of sugar

* I use The Spice House, Greek Town Seasoning.

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