Giouvetsi is a delicious and easy oven Greek pasta dish made with beef, chicken or lamb, orzo and tomato sauce. We didn’t use tender chunks of veal stew meat in our giouvetsi recipe today, but lean beef! It’s the perfect comfort food for every day of the week!
Serves: 4 Prep. time: 10′ Cooks in: 1:05′ Ready in: 1:15′
600 g lean beef
350 g orzo
4 tbsp extra-virgin olive oil + a little extra
2 large red onions, grated
1 cinnamon stick
2 cups tinned chopped tomatoes
½ bunch parsley, finely chopped
4 eggs, lightly beaten
1 cup milk
1 cup mizithra or Romano cheese, grated
1 pinch of nutmeg
Boil orzo in salted water for 3 minutes less than suggested time on packet instructions. Drain and cool with tap water. Drizzle with a little oil and toss.
In a large non-stick frying pan heat oil on medium heat and cook lean beef with onion for 10 minutes or until it is dry and browned. Add cinnamon, salt, pepper and tomatoes. Cover with lid and cook for 2-3 minutes. Stir in parsley and remove pan from heat.
Preheat oven at 180οC. In a bowl beat eggs with milk, grated cheese, nutmeg, a little salt and pepper. Transfer orzo in an ovenproof dish and spread lean beef on top. Drizzle with egg mix and bake for 40 minutes or until the top is nicely colored.
Photo: StudioM – Food styling: Makis Georgiadis – Styling: Katerina Lykouresi
Και η συνταγή στα ελληνικά: Γιουβέτσι με κιμά γκρατινέ