Beef Schnitzel With A Yogurt Dill Sauce

Beef Schnitzel With A Yogurt Dill Sauce

With a crispy coating and tender fillet of meat, it’s no wonder that schnitzel is a popular dish in many parts of the world.

What exactly is schnitzel? And where did it come from?

First the dish is of German cuisine. The name comes from the German word schnitt, which translates to “cut.”

The most popular type of meat for schnitzel is veal, or meat from a young calf.

The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the cutlet is breaded before frying.

Breaded schnitzel is popular in many countries and is made using veal (traditionally), though pork, chicken, mutton, beef and turkey can also be used.

Schnitzel is very similar to the dish “Escalope” in France and Spain, “tonkatsu” in Japan, “Cotoletta” in Italy, “Kotlet Schabowy” in Poland, “Milanese” in Argentina, “Chuleta Valluna” in Colombia, and “Chicken-Fried Steak” in the United States.

What To Serve With Beef Schnitzel

You can’t go wrong with one of these delicious tasting German potato salads –

Beef Schnitzel With A Yogurt Dill Sauce

Beef Schnitzel With A Yogurt Dill Sauce

2 beef sirloins (about 7 ounces each 1-inch thick)

1/2 cup all-purpose flour

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 large egg

1 to 2 tablespoons vegetable oil

For The Sauce

1 cup Greek yogurt

3 garlic cloves, sliced

1 teaspoon dried dill weed

Salt and pepper to taste

Combine in a small bowl yogurt, garlic, dill, salt and pepper. Set a side.

Slice sirloins in half horizontally. Flatten each slice to 1/2-in. thickness with a meat tenderizer or rolling pin.

In a shallow dish, combine the flour with salt and pepper. In another shallow bowl add eggs and beat until combined.

Coat meat with egg then coat with flour.

In a large skillet, cook beef in oil for 3 minutes each side or until browned. Remove and keep warm.

Beef Schnitzel With A Yogurt Dill Sauce

Plate the Beef Schnitzel with a spread of yogurt dill sauce and a vegetable or side salad.

More Ways To Cook Beef:


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Korean Beef Stir-Fry With A Homemade Asian Sauce

A deliciously yummy Korean Beef Stir-Fry made with simple Asian inspired ingredients.

Marinating the beef in the homemade Asian sauce makes for tender melt in your mouth beef strips.

Onions, sweet pepper’s, and beef strips stir-fried in an authentic Asian sauce all. And it cooks to perfection.

This recipe comes together in under 30 minutes. It’s a versatile recipe as you can add what ever vegetables you like.

It’s an effortless recipe and truly deliciously yummy.


Here’s Another Simple and Easy Beef Stir-Fry with Coconut Milk Recipe To Sink Your Teeth Into


Korean Beef Stir-Fry

This Korean beef stir-fry sauce is a flavorful sauce spiced with Gochujang paste.

This sticky and spicy sauce is very versatile as if pairs well with any grilled meat, and can be used to season fried rice, stir-fries, lettuce wraps and soups.


If You Love Sticky Asian Sauce – Then You Need Try This Sticky Honey Ginger Chicken Drumsticks


For The Sauce

3/4 cup brown sugar, packed

1/2 cup soy sauce

1 tbsp rice wine vinegar

1 tbsp Gochujang paste

2 tsp sesame oil

1 tsp fresh minced ginger

1 tbsp minced garlic about 6 cloves

2 tbsp honey

1/8 tsp fresh ground black pepper

2 tsp cornstarch

1 tbsp water

Stir brown sugar, soy sauce, rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.

Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the mixture. Continue to stir the sauce.

Reduce the heat to low and cook until the sauce thickens, about 3 – 4 minutes.

Use immediately with this Korean Beef Stir-fry and store the rest in a tight lid jar in the refrigerator for up to 2 weeks.

For The Stir-fry

1 pound beef bottom round roast, sliced thin and cut into strips about 1 1/2 inches long.

1/2 white onion, chopped into quarters

3 cups mini-peppers, seeded, chopped into quarters

Marinading Beef In A Homemade Asian Sauce

Marinate the beef strips in a large bowl, add the beef and 1/4 cup marinade to beef. Store to coat and place in refrigerator for 20-30 minutes. Meanwhile, prepare the other ingredients.

Sautéing Onions – Peppers & Beef

Heat 1 tablespoon sesame oil in a large wok or skillet then add the onion, sauté and caramelize until onions get a gleen or shinny look. Remove from heat and set aside.


Cook’s Notes

If you continue sautéing both the onions and peppers past this point (the gleen or shinny look) they will begin to soften and loose their crunch.


Add 1 tablespoon sesame oil to same skillet. Add peppers, sauté and caramelize until peppers get a gleen or shinny look. Remove from heat and set aside with onions.

Add 1 tablespoon sesame oil to the same skillet. Add beef and marinade sauce. Cook until the meat is no longer red (about 5-7 minutes).

Next add cooked onions and peppers to skillet with beef. Mix together, and continue cooking for 3-4 more minutes. Add more sauce if needed. Remove from heat.

Plate with brown or white cook rice.

You’ll love making this Easy Asian Style Fried Rice.


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Iron-Skillet Roasted Sirloin With Sweet Peppers & Onions

Iron-Skillet Roasted Sirloin With Sweet Peppers & Onions

This one skillet beef sirloin dish is mouthwatering, deliciously yummy and filled with flavor.

The beef sirloin is seasoned then skillet roasted to perfection with a charred outer exterior yet tender and juicy on the inside.

After the meat is cooked and cut into bite sized pieces, it is tossed with a generous amount of sweet colorful bell peppers and onions.

Iron-Skillet Roasted Sirloin With Sweet Peppers & Onions

1 1/2 lbs beef sirloin steak

2 teaspoons ground black pepper

Himalayan salt

3 tablespoons olive oil

1 large yellow onion, sliced

8 mini-peppers, yellow, orange, red, seeded and sliced

3 cloves garlic, chopped

1 teaspoon dried basil

1 tablespoon balsamic vinegar

Rub steak with ground pepper and season with 1/4 teaspoon salt.

Heat a large, cast iron skillet over medium-high heat. When hot, add 1 tablespoon of oil, then add the steak.

Cook about 7 minutes per side for medium-rare. When done remove from skillet and place on a serving platter, cover loosely with foil and keep warm.

Add remaining 2 tablespoons of oil. Next add onions and sauté about 4 minutes, or until soft and slightly browned.


Cook’s Notes

When sautéing the vegetables you want to char them so they become caramelized – that’s were the flavor is.

Next add sliced peppers, garlic and basil, sauté about 10 minutes, or until the peppers are soft.

Add balsamic vinegar and give it a few stirs.

Slice the steak into 1/2-inch thick, diagonal slices. Spoon the onion-pepper mixture on top of the steak slices.

Plate and serve with a salad or your favorite side dish.

Give these sirloin dishes a try.

Lo Mein Beef & Vegetable Stir-Fry

Lo Mein Beef & Vegetable Stir-Fry

Lo mein is a Chinese noodle dish made from boiled wheat noodles which are tossed with stir fried meat, vegetables and a sauce.

The word “mein” in Chinese means noodles, and “lo mein” means tossed noodles. This is how most lo mein dishes are made.

Lo Mein Beef & Vegetable Stir-Fry

After the stir-fry is done, the wheat noodles are put over the stir-fry and mixed in.

There is often confusion between pasta and noodles. Pasta, the signature dish of Italy, is made from durum semolina, a tetraploid species of wheat with a yellow endosperm and a coarser texture than common wheat.

This Is a Plate Of Italian Pasta with Pesto Sauce – Not a Plate Of Noodles With Pesto Sauce

Where as noodles are associated with Asian dishes. They are made with flour milled from common wheat, rice flour, or starch from a tuber or bean.

Because traditional Asian noodles use softer flours and starches than pasta, most noodles employ salt as a binding agent, whereas Italian pasta typically forgoes salt.


Looking For Gluten-free Pasta – Try These Recipes Using Vegetables As Pasta – Vegetable Alternatives To Traditional Pasta – with recipes


Lo Mein Beef & Vegetable Stir-Fry

These fresh lo mein noodles are mixed together with beef, vegetables and a savory stir-fry sauce. With the end result being a bowl or plate of deliciously yummy food.

The Sauce

1 tablespoon cornstarch

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup hoisin sauce

2 tsp. sesame oil

1/2 tsp. ground ginger

1/4 tsp. crushed red pepper flakes

Add cornstarch and dark soy to a medium sauce pan over medium high heat and mix until lump free.

Next add remaining sauce ingredients and mix in. Bring to a boil then simmer until sauce thickens. Set aside.

The Stir-Fry

1 pound of either flank steak, skirt steak, ribeye or top sirloin, cut into 1×1 inch strips

1-2 teaspoons sesame oil

1 16 ounce bag (fresh not frozen) of prepare stir-fry vegetables

8 ounces lo mein noodles

Using a hot skillet with sesame oil, cook beef until it’s golden brown, remove from the skillet and set aside.

Using the same skillet, add some sesame oil and sauté vegetables (do not over cook). Next add cooked beef and sauce and mix in.


Cook’s Notes

The Meat:

For added flavor, marinate meat strips in 1/4 cup of prepared sauce. After marinating, save sauce to add with rest to stir-fry.

The Noodles: We recommend using cooked lo mein noodles for convenience. You can find them in the refrigerated section of any Chinese grocery, wherever they stock the fresh noodles, rice cakes, and wonton/dumpling wrappers.

Though you can use a box of the noodles, just cook according to package instructions.

The Vegetables: A stir-fry needs crisp tender vegetables, meaning the vegetables are just cooked to the point that they are still a bit raw inside.

This not only retains their flavor, color and nutrients better, but it also prevents overcooked vegetables leeching water, which can water down the flavor of the sauce.


Next add noodles and mix in. Continue cooking until the noodles are warmed through.

Lo Mein Beef & Vegetable Stir-Fry

Suggested to plate and serve immediately.


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Instant Pot Meatloaf

Instant Pot Meatloaf

Meatloaf is a dish of ground beef that is typically combined with other ingredients and formed into the shape of a loaf, then baked or smoked.

The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan.

Instant Pot Meatloaf
Instant Pot Meatloaf in a Baking Pan

After a meatloaf is baked for around forty minutes, it is usually topped with some sort of sauce, usually tomato. Other variations top meatloaf with brown gravy or barbecue sauce.

Fun Facts About The Meatloaf

Meatloaf ranks high among America’s favorite comfort foods. It was made famous during the Great Depression.

The Vietnamese version of a meatloaf is called chả (a Vietnam sausage). It is boiled rather than baked or smoked.

In the UK there are regional pork meatloaf dishes known as haslet, which can be eaten cold or hot.

Meatloaf is a traditional German, Scandinavian dish and in Belgian meatloaf is referenced as a loaf-bread.

The American style meatloaf is a cousin to the Dutch meatball.


If Your A Meatloaf Lover – Then You’ll Love Making This Stuffed Meatloaf with Spinach Salami and Cheese


It wasn’t until the late 1800s that the American meatloaf appeared in American cuisine. It was inspired by recipes of the time offered by manufacturers of the newly invented meat grinder.

The first modern American meatloaf was not a dinner time recipe, but originally it was served as a breakfast option.

Instant Pot Meatloaf

2 pounds ground beef

1 cup dry bread crumbs

½ cup diced onion

½ apple – peeled, cored, and diced

2 teaspoons garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

Topping

⅓ cup ketchup

2 tablespoons prepared yellow mustard

2 tablespoons brown sugar

Combine beef, bread crumbs, onion, apple, garlic powder, salt, and pepper in a large bowl until evenly blended.

Shape the beef mixture into a loaf and place on a large piece of aluminum foil. Fold the foil up and around the edges of the meatloaf, creating a makeshift loaf pan.

Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®) and place the steam rack inside with the handles up. Place the meatloaf on top of the rack.

Close and lock the lid; seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Release cooker pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.

Unlock and remove the lid. Transfer meatloaf, still on the rack, to a baking sheet. Broil meatloaf in the oven until browned, about 5 minutes.

Combine ketchup, mustard, and brown sugar in a small bowl. Brush over meatloaf and broil again until caramelized, 1 to 2 minutes.

Instant Pot Meatloaf

Serve warm with a side dish and a fresh salad.

Try this ground beef recipe – Cheesy Ground Beef Pasta Skillet – Gluten-free.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Instant Pot Mongolian Beef

Mongolian Beef next to Orange Chicken is a favorite take-out dish.

This recipe is deliciously yummy. It’s better than the restaurant version.

It’s easy to make, with a saucy, tender beef out come and it’s ready in under 30 minutes with the Instant Pot.

That’s faster then the time you’ll spend ordering it on line and waiting for it to arrive.

Mongolian Beef is a very fast stir-fry that can be done on the stovetop.

With this Instant Pot version, the beef cooks up infused with so much flavor, and as mentioned prior, every bite is juicy, tender meat.

Instant Pot Mongolian Beef

2 pound flank steak cut into thin strips

½ cup cornstarch

2 tablespoon rice vinegar

1 cup soy sauce

⅔ cup water

4 cloves garlic minced

1 teaspoon ginger minced

1 cup brown sugar packed

½ teaspoon red pepper flakes

3 tablespoon sesame oil

2 green onions chopped

2 tablespoon sesame seeds

Prepare the Beef

In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.

Make the Sauce

In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.

Turn your Instant Pot to the saute setting.

Sear the Beef

Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef.

Return all the beef to the pot and press the cancel button on your Instant Pot. Pour the sauce over the beef and stir well.

Cook

Close the lid. Set the Instant Pot to Pressure Cook – Custom – high pressure and set the timer to 10 minutes.

When cooking is complete, use a quick release to depressurize.

Stir in the green onions and garnish with sesame seeds. Serve over rice.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Cheesy Ground Beef Pasta Skillet – Gluten-Free

Cheesy Ground Beef Pasta Skillet – Gluten-free

This cheesy ground beef pasta is an easy to prepare one skillet meal.

It is gluten-free (uses chickpea pasta) and is deliciously yummy.

As it has a deep savory taste that’s sure to please the whole family.

Cheesy Ground Beef Pasta Skillet

2 cups chickpea pasta, cooked

1 tbs extra-virgin olive oil

1 lb ground beef

1 tsp salt

1/2 tsp black pepper

3 cloves garlic, minced

1 tsp crushed red chili flakes – optional

1 tbs Worcestershire sauce (can sub for BBQ sauce)

2 tbs tomato paste (can sub for ketchup)

1 onion chopped

1/2 cup chopped cilantro (can use parsley) plus more for garnish

2 cups shredded mozzarella

Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain pasta without rinsing.

Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes.

Reduce heat to medium and season meat with 1 teaspoon salt and 1/2 teaspoon black pepper.

Next stir in garlic, onions, chili flakes (optional) Worcestershire sauce (or bbq sauce), tomato paste (or ketchup) parsley (or cilantro) and 1/2 cup pasta water.

Simmer until meat is tender, about 8 to 10 minutes.

Next add cooked pasta and 1 cup mozzarella and mix in.

Top with remaining cheese and cover with a lid (to allow cheese topping to melt).

Garish with additional parsley or cilantro – your preference.

Plate and serve.


Asian Beef With Peppers & Green Onions

Beef Teriyaki with Peppers and Green Onions

A satisfying stir-fry that comes together in a flash. Sirloin Steak, 1/4 inch thick and cut into 1/4 inch bite sized pieces is stir-fried with peppers and green onions.

Sweet peppers (also called bell peppers) and beef have always complimented each other in culinary dishes.

What is the nutritional value of bell peppers?

Bell peppers are one of the most nutrient-dense foods available.

Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients.

Peppers with Asian Beef

They include: vitamins-C, K and B-6. They also contain beta-carotene, folate, thiamine, iron, potassium, and magnesium.

B-6 is needed for blood cell formation, vitamin-k helps with blood clotting, and potassium and magnesium help with your heart muscles pumping of blood through your body.

You should try this: Orange Ginger Chicken Sausage with Sweet Peppers

A delicious Asian flavored sauce is used to flavor the beef and peppers.

The sauce ingredients include: soy sauce, garlic, ginger, sesame seed oil and rice vinegar.

Asian Beef with Peppers and Green Onions Served Over Coconut Rice

This Asian Beef with Peppers and Green Onions is served with coconut rice. Though you can serve it over plain white rice.

Read Here About: Is It Okay To Reheat Cooked Rice?

Asian Beef with Peppers and Green Onions

Stir-Fry Sauce

1/2 cup soy sauce or Tamari

1/2 cup chicken stock or vegetable broth

1 tablespoon honey

1 teaspoon sesame seed oil

1 teaspoon rice vinegar

2 inch piece of ginger, peeled and finely minced

-—————————————————-

If you do not have fresh ginger you could use one (1) of the following:

1 tablespoon ginger paste (store bought squeeze tube)

1 tablespoon powdered ginger

———————————————————

2 garlic cloves, finely minced

1 tablespoon corn starch

Whisk 7 first ingredients together in a small sauce pan and bring to a boil. Add corn starch and stir until sauce starts to thicken. Remove from heat and set aside.

Makes about 1-1/4 cups. You can refrigerate any unused sauce in an airtight container for up to 1 week (7 days).

Stir-fry Ingredients

1-2 tablespoons coconut oil

1 lbs. top sirloin steak, cut 1/4 inch thick, and sliced into 1/4 inch sized pieces

2 large bell peppers, any color, cut into 1/2 inch cubes

3 or 4 green onions, sliced vertically, then horizontally into 1/2 inch slices

Melt oil in medium sized frying pan over medium heat

Add meat and cook for about 4-5 minutes, allowing some pink in meat before adding peppers

Next add peppers and stir until peppers are fragrant. Next add onions and stir for 1 minute

Next add sauce starting with 1/2 cup and add more if needed, stir in. Let cook another 1 to 2 minutes. Remove from heat.

Plate beef and peppers over your cooked rice of choice. We prepared and used a coconut rice.

Ranch Steak with Maple Honey Mustard Sauce

Ranch Steak with fries

If you like a steak that is all meat and no fat, but you don’t want to pay the premiums attached to the Fillet and the Ribeye, then you found the right recipe.

Most of us have never heard of the ranch cut steak.

Most butchers and beef buffs claim the ranch steak is a great alternative to the more expensive cuts such as Sirloin Tip or the Flat Iron Steak.

The ranch cut steak comes from the shoulder area of the cow (Chuck), were the muscle is worked a little leading to it lacking the tenderness of some other cuts of beef.

But this cut of meat doesn’t lack in flavor.

A Ranch steak is trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean.

It must also be free of the strip of gristle running through the middle.

Ranch Steak

You don’t need to worry about removing the fat, connective tissue or gristle, as the meat is bought already prepared for you.

The name Ranch Steak is simply a commercialized name for the Boneless Chuck Shoulder Center Cut steak, a name that is short and easier to remember.

Because it isn’t an easy cook tender cut like a Ribeye or a Sirloin, it shouldn’t be cooked past medium, unless of course you like a chewy steak that gives your jaw a good workout.

Ranch Steak with Maple Honey Mustard Sauce

2 – 4 ounce Ranch Steaks

1 tbsp. olive oil

Sauce

1 tbsp. Grainy Honey Mustard sauce

2 tbsp. Maple syrup

1 tbsp. coconut oil

1 tsp. fresh minced garlic

salt and black pepper

In a small bowl, combine first four ingredients, season with the salt and pepper to taste and whisk until well combined. Set aside.

Season the steaks with salt and freshly black pepper.

In a large skillet over medium heat add 1 tablespoon of olive oil and heat.

Add steaks and cook both sides about 3-4 minutes (medium cooked steak), cook longer for more doneness.

Remove from pan and let steaks rest.


Business Insider writes an article on 19 Facts All True Steak Lovers Should Know.

In respects to letting your steak rest, they write, “Let your steak rest for half the amount of time you cooked it. This will let the juices retract and stay inside the meat, not on the plate.”

Ranch Steak Resting

Letting a steak rest after grilling or pan frying it has nothing to do with it being tired.

Resting a steak has everything to do with wanting it to be as juicy as possible.

Cooking a steak causes the cells of the meat to release its juices as it heats up. As long as you do not cook the steak past medium-rare, the cells will not burst.

As the steak cools a little the cells will return to their shape and will reabsorb the juices back into the meat.


To same large skillet add maple mustard honey sauce and heat. Stir frequently until sauce thickens some. Remove from heat.

Cut steaks and plate. Pour sauce over steaks and serve with your favorite side dish.

We suggest you serve the ranch steaks with seasoned roasted carrots and potatoes.

Plate of potato and carrot fries

Cut two medium sized carrots and 1 medium potato into 1/4 inch thick fries. Mix with olive oil and 1/2 teaspoon of cayenne pepper.

Place fries onto a baking sheet lined with foil. Drizzle some turkey or chicken gravy over fries (about 1 – 2 tablespoons) and bake in a 425 degree pre-heated oven for 10-15 minutes.

Remove from oven and turn oven broiler on high. Place rack about 4-5 inches from broiler and place fries under broiler until they brown in some spots, about 1-2 minutes.

Plate steak and fries. Enjoy!!

Ranch Steak with  Maple Honey Mustard Sauce

Greek Cucumber Yogurt Sauce for Gyros

Greek Cucumber Yogurt Sauce with Lamb - Beef Sirloin StripsTzatziki sauce is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt, usually from sheep or goat milk, and is mixed with cucumbers, garlic, salt, olive oil, sometimes lemon juice, and dill, mint, or parsley.

The culinary cuisine of Bulgarian, Macedonian, and Serbian use this sauce as a cold soup by just adding water to thin it out.

Caucasus Mountains Map LocationThe people who live in the Caucasus Mountains, between the Black sea and Caspian sea, use kefir instead of yogurt to make Tzatziki. Doing so makes the sauce a drink that is poured over a mixture of vegetables, eggs and ham to create a variation of okroshka, a Russian cold soup by origin.

This cool and creamy Greek Cucumber Yogurt Sauce or Tzatziki sauce is used in preparation of  Greek Gyro Sandwiches.

You will need whole grain flat bread, the soft and thin kind ready for wrapping up your Gyro.

Depending on the amount of servings you want you will need both Lamb and Beef  sirloin strips, about 1/2 pound of each. BBQ the meat is the best way to prepare it.

As for the sauce you will need…

diced English Cucumber1 English Cucumber – peeled and diced
1 tablespoon Himalayan salt

Place diced cucumber in a colander and spread out evenly and sprinkle salt over it. Place colander over a large plate or bowl and top the colander and set aside for 30 minutes. The salt will drain the water from the diced cucumber. Leaving the moisture in the cucumber will make for a runny sauce.

ingredients for Greek Cucumber Yogurt Sauce1 garlic clove minced

1 tablespoon fresh dill

Juice of one fresh medium lemon

2 to 4 pepper corns – either white or black

3 cups of real Greek Yogurt – the one that is authentic strained

Place all ingredients but the yogurt into a blender or food processor – processes or blend about 30 seconds to 1 minute.

mixing cucumber sauce with Greek yogurtAdd mixture to the yogurt and mix in until well combined. Cover bowl and let sit for 2 to 3 hours in refrigerator, which will allow flavors to blend and infuse.

Greek Cucumber Yogurt SauceIt is optional to add more salt, but doing so after you have prepared the sauce.

Greek Cucumber Yogurt Sauce with Lamb - Beef Sirloin Strips for GyrosThis sauce can also be used as a dressing for a Greek salad or any salad of choice that goes well with cucumber.

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