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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. 

BEEF AND ORZO CASSEROLE (GIOUVETSI)

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

Instructions
 

  • 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.

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