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Greek ground beef bowl with cauliflower rice, peeled cucumber, peppers, olives, lemon, and cultured mint sauce
Ebonie Garnica

Full GAPS Greek Beef or Lamb Bowls with Mint Sauce

Full GAPS Greek bowls with oregano-seasoned ground beef or lamb, cauliflower rice, raw vegetables, olives, lemon, and a thick cultured spearmint sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Beef or Lamb
  • 1 pound ground beef or ground lamb
  • 3 tablespoons unsalted butter divided into 1 tablespoon and 2 tablespoons
  • 1 teaspoon mineral-rich sea salt
  • 1 teaspoon pure dried oregano
  • 1/2 teaspoon pure onion powder
  • 5 turns freshly ground black pepper
  • 1 teaspoon finely grated lemon rind
Cultured Mint Sauce
  • 1/2 cup homemade GAPS yogurt-culture sour cream
  • 1/2 cup the same homemade cultured sour cream
  • 2 tablespoons finely chopped fresh spearmint leaves
  • 1 grind freshly ground black pepper
For the Bowls
  • 4-6 cups cooked steamed cauliflower rice
  • 2 tomatoes diced, or several small ripe tomatoes
  • 1 large cucumber peeled and sliced into half-moons
  • 1 raw red bell pepper thinly sliced
  • 8 ounces additive-free Greek olives
  • 1 lemon cut into wedges
  • fresh mint leaves for finishing
  • fresh oregano or pure dried oregano for finishing

Equipment

  • 1 Medium enameled cast-iron or stainless-steel skillet Le Creuset Signature skillet in Artichaut works
  • 1 Wooden or stainless-steel spatula
  • 1 Instant-read thermometer
  • 1 Fine grater for the lemon rind
  • 1 Sharp knife
  • 1 Wooden cutting board
  • 1 Small mixing bowl and whisk for the cultured mint sauce

Method
 

  1. Make the cultured mint sauce. Put both measured half-cups of cultured sour cream in a bowl. Add the chopped spearmint and one grind black pepper. Whisk until smooth and set aside.
    Two equal half-cups of cultured sour cream with measured spearmint and black pepper in the WFLI kitchen
  2. Start the meat. Heat a medium skillet over high heat. Melt 1 tablespoon butter. Add the ground beef or lamb, sea salt, dried oregano, and onion powder.
  3. Cook to the endpoint. Break the meat into small crumbles. Cook for about 5 minutes, then continue as needed until the center reaches 160°F (71°C). No pink should remain.
  4. Add the butter-and-lemon finish. Turn off the heat but leave the skillet on the burner. Push the cooked meat toward the edges. Melt the remaining 2 tablespoons butter in the open center with the lemon rind and 5 turns black pepper. Stir the seasoned butter through the meat.
    Cooked Greek-seasoned ground beef with butter and lemon rind in an Artichaut skillet with black enamel interior
  5. Build four bowls. Divide 4 to 6 cups hot cauliflower rice among four bowls. Add the cooked meat, peeled cucumber, tomatoes, raw red pepper, olives, lemon wedges, and cultured mint sauce. Finish with fresh mint and oregano.

Notes

Choose either ground beef or ground lamb. The two separate 1/2-cup sour-cream measures make 1 cup of cultured sauce base. Use the linked homemade yogurt-culture sour cream after that dairy step is in place. Assemble the raw vegetables only after raw vegetables are part of your Full GAPS meals. The 4-to-6-cup cauliflower-rice range scales with the card.

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