Name: Casserole with orzo Giouvetsi
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Greek Cuisine
Ingredients: 1 kgs Boneless beef, in portions; 0.50 kgs Orzo; 1 qty Large onion, finely chopped; 0.40 kgs Crushed tomatoes or concentrated tomato juice; 0.12 ml Red wine; 0.12 ml Olive oil; 1 qty Cinnamon stick; 0.15 kgs Grated kefalotyri or mizithra cheese; 3 tsp Salt; 1 tsp Pepper

Another plate easy to cook and very delicious!

Casserole with orzo Giouvetsi

Sauté the meat in oil until lightly browned and add the onion. Sauté them all together until the onion withers and quench with the wine.

Add the tomato, cinnamon, salt, and pepper. When it boils, add two cups of water. Let the food simmer for about an hour and a half, until the meat is cooked.

Remove the meat to a plate with a slotted spoon. Measure the broth in the pot and add enough water to make 1½ liter of the broth.

Boil the broth with the orzo for 5-6 minutes until it starts to soften, adding a little extra water if needed. It should be left with enough broth at the end. Remove the cinnamon from the pot.

Place the meat and the orzo without covering it in an oven pan and bake the food in a preheated oven at 200 degrees for about 30 minutes, until golden brown. Sprinkle the food with the grated cheese as soon as you take it out of the oven and serve.

Casserole with orzo Giouvetsi

Another plate easy to cook and very delicious!

Ingredients

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