"Giouvetsi" English

Elenas shares with you one more delicious Greek recipe today!

“Giouvetsi”, refers to the traditional Greek dish made with beef, orzo pasta (“kritharaki” or “manestra” in Greek) and a delicious tomato sauce. 

A perfect choice for your Sunday family dinner! 

This Greek dish can also be cooked with chicken or lamb.

Preparation time: 15 min 
Cook time: 140 min (approximately)
Portions: 5-6 portions (normal size baking tray)

Ingredients: 

• 5 tablespoons of Greek extra virgin olive oil
• 3 large onions, finely chopped
• 1 clove of garlic, finely chopped
• 2 carrots, cut into small pieces 
• 1.200 gr of beef, cut into 2cm cubes 
• 150 ml red wine 
• 2-3 bay leaves
• ½  teaspoon of sweet paprika
• ½  teaspoon of basil
• ½  teaspoon of thyme
• a tin of Pummaro chopped tomatoes
• ½  teaspoon sugar
• 3-4 pieces of allspice
• salt and pepper
• 500 gr of Misko Kritharaki medium
• 1,5 litre water
• lemon zest to serve (optional) 
• Dodoni feta cheese to serve

Process:

This traditional Greek dish takes only 7 steps to make it and these are:

1. Start with placing a pot over high heat, add the olive oil and the cubes of meat and brown it for 5 minutes from each side. Season the meat with salt and pepper.  
   
   
2. Continue by adding the onions and sauté until caramelized. Add the carrots, stir and sauté for 2 more minutes. At the end, put the garlic and mix for a few seconds.
   
   
3. Pour in the wine and let it evaporate.  
   
   
4. Add the chopped tomatoes, the sugar, all the herbs and stir well. Add enough water (not the one from the recipe) to cover the meat and low the heat. Cook slowly for 1 + ½ hours or until the beef is tender and fully cooked. Occasionally stir and top up with water if the sauce starts to dry out.
   
   Tip: Giouvetsi needs to be well seasoned, therefore add a good amount of salt and pepper, if needed.
   Tip: Allspice gives the characteristic taste of a traditional Giouvetsi but remember this special herb is not edible! Will not harm you, it is just not tasty! 
   
   
5. In the meantime, heat another pan, add some tablespoons of olive oil (extra from the ones in the recipe) and the orzo pasta. Sauté the orzo for 3-4 minutes until golden.
   
   Tip: This extra step helps the orzo to stay in a better form when cooked with the meat in the oven.
   Tip: In case you prefer the orzo overcooked, you can skip that part from the recipe!
   
   
6. Preheat the oven at 180 C. 
   
   
7. Once the meat is ready, place the orzo pasta in an oven tray along with the meat and mix. Add the water from the recipe and cook for approximately 45 minutes. 
   
   Tip: Halfway through cooking time, stir the orzo to prevent sticking on the bottom of the tray. Add extra water, only if needed.

Serve with some Dodoni feta cheese on top and a homemade Greek tzatziki! 

Kali oreksi/ Enjoy!