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This Greek ground beef skillet with kritharaki noodles reminds me of sunny summer days with my family and brings the bright flavors of tomato, oregano, and feta right to your table. It's just right when you want something easy and cozy that feels like a mini vacation.
I threw together this skillet for the first time during a beach trip, and now the smell of oregano and melty feta instantly gives me those Greek vibes at home.
Simple Ingredients
- Oregano and sweet paprika add that final pop of flavor and warmth, best freshly ground
- Olive oil gives richness typical for Greek food, use cold-pressed for that real taste
- Salty feta for a creamy bite, try to get genuine Greek sheep’s milk feta if you can
- Onion and garlic are your flavor base, dice fine and let them cook gently to get sweet and soft
- Chunky tomatoes bring brightness and a little tang—canned tomatoes work perfectly as long as they keep it simple
- Kritharaki (Greek orzo)
- Ground beef brings the deep, hearty bite—choose the best beef you can
- Salt and pepper for seasoning–freshly cracked makes all the difference
Step by Step Guide
- Finish with feta and serve
- When everything’s mixed, scatter the crumbled feta on top and serve right away. Drizzle with some more olive oil for extra flavor if you like.
- Add the noodles and mix
- Fold the drained kritharaki into the pan so the noodles soak up all the saucy goodness.
- Cook the kritharaki
- Boil the kritharaki pasta separately in salted water, follow the instructions for al dente. Drain well, and keep them aside so they don’t get mushy.
- Simmer with the tomatoes
- Pour in those chunky tomatoes and cook with the lid off for about 10 minutes over medium heat. Give it a good stir now and then. Let it thicken up and let all the flavors come together.
- Sear the beef
- Crank up the heat, add the ground beef to the pan, and break it up with a wooden spoon. Give it space so it can really brown. Sprinkle in salt, pepper, oregano, and paprika and stir well once it’s got some crust.
- Sweat the onion and garlic
- Dice the onion and garlic super fine, then sauté them slowly in olive oil over medium until they turn soft and almost see-through. Don’t let them brown—you want their sweetness to shine through.
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Good to Know
Packs lots of protein and keeps you full for hours
Handy for prepping ahead when you want a chill night
Brings that summer break feeling, even when the weather's gloomy
Feta is my true must-have here
Sprinkling crumbled cheese on top and letting it melt in is the midweek treat I look forward to. Makes me think of eating with my family on the balcony, everyone laughing and having a good time.
Saving and Leftovers
Pop leftovers in a sealed container in the fridge—they’ll keep for up to 2 days. Add a splash of water when reheating so it stays nice and saucy. Honestly, it’s even tasty cold!
Swaps and Extras
Try swapping in ground lamb for a different twist. If you want it meatless, use lentils or even more veg like eggplant. For extra punch, toss in some black olives or a handful of capers.
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Serving Suggestions
This is best with warm crusty bread and a basic Greek salad on the side. A squeeze of lemon adds brightness, and tossing over some mint or parsley makes it extra fresh and colorful.
Background and Traditions
Kritharaki is a real favorite in Greek kitchens and shows up in loads of stews and bakes. This skillet always reminds me of lively evenings outdoors with friends and family. Every time I make it, it feels like a summer party at home.
Frequently Asked Questions
- → What goes well on the side?
Try a fresh green salad, toasty bread, or creamy Greek yogurt – all pair super well with this dish.
- → Can I swap out kritharaki for other pasta?
Yep! Orzo or tiny elbow pasta work just fine if you can’t find kritharaki.
- → How do I stop the kritharaki from getting mushy?
Cook the pasta on its own until it’s still a bit firm, then just mix in before serving.
- → What extras could I toss in to jazz it up?
Black olives, a little mint, or a dash of lemon juice will wake up those flavors even more.
- → How do I keep the feta soft and creamy?
Break up the feta and sprinkle it over everything after cooking, don’t let it simmer with the rest.
- → Can I make this ahead of time?
For sure – you can prep it before, stash it in the fridge, and it’s still tasty the next day.