Greek Beef And Orzo Food

GIOUVETSI RECIPE (GREEK BEEF STEW WITH ORZO PASTA)

Steps:

• Pat dry your Giouvetsi meat with paper towels.
• Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty.
• Stir in the tomato paste, sauté for a minute then pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, the sugar, the cinnamon stick and a good pinch of salt and pepper and enough water to cover the meat.
• Turn the heat down and simmer with the lid on for about 45 minutes or until the beef is tender and fully cooked. Occasionally stir and top up with water if the sauce starts to dry out.
• In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.
• Once your meat is done simmering, place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix.
• If needed, add enough water so that the pasta is just covered. As a rule of thumb you'll need about 3 cups of liquid for 1 cup of orzo pasta.
• Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a splash of water if it has dried out, and put back in the oven for another 15 minutes.
• To serve, sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!

GROUND BEEF AND ORZO

Steps:

• Fill a large dutch oven halfway full withwater, cover, and bring to boil.
• When the water comes to boil, add the orzo and 1 tbsp. salt and cook for 15 minutes, or until the orzo is opaque. Note: If you use a brand other than Misko, follow the package instructions.
• While the pasta is cooking, heat olive oil on medium high heat in a large dutch oven. Saute the onion, garlic, and ground beef. until the beef is no longer pink, Stir in salt, pepper, and cinnamon. (about 5-7 minutes).
• Add your tomato, bring to a boil, and simmer on low for 20 minutes. By now, your orzo should be almost ready!
• Drain the orzo into through a fine colander (don't lose your orzo down the drain!)
• Stir orzo into ground beef mixture and combine well. Taste and adjust your seasonings. Cook on medium to low heat for another 10 minutes to allow the flavors to combine.

GREEK LAMB AND ORZO

Steps:

• Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

GREEK BEEF AND ORZO (LIGHTER RECIPE)

Steps:

• Cook beef in a 10-inch nonstick skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
• Stir in remaining ingredients except yogurt.
• Heat to boiling; reduce heat.
• Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender.
• Serve with yogurt.

BEEF & ORZO MEDITERRANEAN STYLE

Steps:

• Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
• Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
• Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

GREEK BEEF AND ORZO

Steps:

• Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
• Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

GREEK BEEF AND ORZO (LIGHTER RECIPE)

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat about 6 minutes, stirring frequently, until brown; drain.
• Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

GREEK LAMB WITH ORZO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
• Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
• Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.