Beef and Orzo Casserole (Giouvetsi) | Foodzesty
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Beef and Orzo Casserole (Giouvetsi)

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.  

Ingredients:



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

Preparation:

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.

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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.

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Add in the fresh grated fresh tomatoes, the cinnamon stick, tomato paste, bay leaf and stir.

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Pour wine, oregano and 2 cups of water.

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Add in the Orzo and stir…let this simmer for 1/2 hour.

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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.

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Bake at 180 degrees for 30 minutes. Sprinkle some Kefalotyri or Parmesan Cheese and enjoy.

Kali Orexi!!! 🙂

 

 

 

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