Classic, delicious, traditional recipe for beef giouvetsi casserole. Brilliantly served with a glass of OÍKADE Oenou Yi – Ktima Vassiliades; a wine made of the indigenous variety Giannoudi. Enjoy!
Ingredients:
- 800g beef cut in small pieces
- 1½ cups medium sized orzo
- 1 large onion, finely chopped
- 2 tbsp tomato puree
- 250ml. tomato juice
- 2 bay leaves
- 5 allspice grains
- 1 tbsp cinnamon
- Olive oil
- Salt
- Pepper
- Cheese base of your choice (e.g. parmesan, mizithra, halloumi)
Preparation:
- In a casserole with oil, fry the meat until it gets nicely colored on all sides.
- Add the chopped onion and spices.
- Add the tomato puree and tomato juice, then the bay leaves and add enough water, about 4 – 5 cups.
- Simmer for at least 1 – 1.5 hours until the meat is tender. Make sure there is enough water until you put the orzo.
- Add the orzo, salt, pepper and a little extra olive oil and keep boiling for about 30 minutes. Αdd extra hot water if necessary.
- Serve while it’s hot and top with a cheese of you choosing.
- Don’t forget to pair it with a glass of red wine OÍKADE Oenou Yi – Ktima Vassiliades, and finally… Enjoy!
