This delicious traditional one pot casserole is usually made for Sunday lunch or dinner family gatherings. 🙂 Sounds Italian, the gathering of the families…hehehe but it’s true..:) This amazing dish is my favorite, I love how all the ingredients combine beautifully, and the taste ahhh is just divine.
BEEF AND ORZO CASSEROLE (GIOUVETSI)
- 1 Kilo Beef
- 500 grams Orzo pasta
- 3 tablespoons of cooking butter or 1/2 cup of Olive Oil
- 2 medium Onions
- 1 Garlic clove optional
- 1 Bay leaf
- 1 Cinnamon stick
- 2 tablespoons Tomato Paste
- 1 teaspoon Oregano
- 3 fresh Tomatoes grated
- 1/4 cup of White Wine Dry
- Salt and Pepper
- Kefalotyri or Parmesan Cheese for topping
The first thing I always do before I start making this recipe is I always boil the meat for about 1/2 hour. This little step just helps the meat to become a bit more tender than just adding straight into the pot to sauté with the onions. Some like to substitute Leek instead of Onions. Even though I enjoy leek in most of my recipes in this dish I use onions.
In a large pot add in the cooking butter or the olive oil..which ever you prefer and sauté the onions…place the meat into the pot and sauté for about 10 minutes.
Add in the fresh grated fresh tomatoes, the cinnamon stick, tomato paste, bay leaf and stir.
Pour wine, oregano and 2 cups of water.
Add in the Orzo and stir…let this simmer for 1/2 hour.
For casseroles I use ceramic baking dish. The food tastes as if its been baked the old fashion way 🙂 in an old stove with wood burner :).. Remove cinnamon stick and bay leaf, pour the casserole into the baking pan and add 2 cups of water, stir cover with lid or aluminum foil.
Bake at 180 degrees for 30 minutes. Sprinkle some Kefalotyri or Parmesan Cheese and enjoy.