Giouvetsi – Orzo with Beef In a Tomato Red Wine Infused sauce

Giouvetsi is one of those classic Greek dishes that bring back childhood memories. This dish is made with red wine, tomatoes, beef, and orzo pasta. This recipe is incredibly delicious because of how orzo pasta absorbs all the flavours from the stew and the tender, succulent beef!

Add 1 tablespoon of fish sauce to the paste. Stir and set aside. Mix the marinade with the paprika and ground fennel. Add the minced meat to the sauce.

Mix well. Allow to marinate for at least three hours, or better yet, overnight.

Put 2 TBSP of olive oils and half of the butter in a frying pan and heat on medium-high heat.

After the butter and oil are heated, add the onion to the pan and cook for one minute. Then, add the meat and continue cooking for five minutes. To ensure that the meat doesn’t touch one another, don’t cover the pan.

Mix meat and juices in a large baking pan. Add 3 grated tomatoes, garlic and tomato paste to the dish.

Place in a 200-degree oven. Cover with aluminium foil or baking paper. Bake for one and a half hours. Check every 20 minutes to make sure the food is not sticking.

When the meat is cooked for 1 1/2 hours, heat 2 TBSP olive oil and melt half of the butter in the same pan. Once the meat has browned, saute the kritharaki and GOYA seasoning for 5 minutes.

Bake for 25 minutes more, then remove the foil and baking paper from the baking dish.

Serve warm with grated Kefalotiri, Mizithra, or Feta.

How to Make Giouvetsi

Preheat oven to 200

Use a mortar and pestle for the marinade. Pounded the peppercorns, garlic, and coriander to a smooth paste.

You can also use an electronic grinder/chopper for this purpose.

Mix the paste with 1 tablespoon of fish sauce. Stir and set aside. Mix the 1 tablespoon of fish sauce with the paste. Once the meat is cut up, wash it and add the marinade.

Mix well. Allow to marinate for at least three hours, or better yet, overnight.

Put 2 TBSP of olive oils and half of the butter in a frying pan and heat on medium-high heat.

After the butter and oil are heated, add the onion to the pan and cook for one minute. Then add the meat to it and continue cooking for five minutes. To ensure that the meat doesn’t touch one another, don’t cover the pan.

Mix meat and juices in a large baking pan. Add 3 grated tomatoes, garlic and tomato paste to the dish.

Place in a 200-degree oven. Cover with aluminium foil or baking paper. Bake for one and a half hours. Check every 20 minutes to make sure the food is not sticking.

When the meat is cooked for 1 1/2 hours, heat 2 TBSP olive oil and melt half of the butter in the same pan. Once the meat has browned, saute the kritharaki and GOYA seasoning for 5 minutes.

Bake for 25 minutes more, then remove the foil and baking paper from the baking dish.

Serve warm with grated Kefalotiri, Mizithra, or Feta.