Beef and orzo casserole (giouvetsi)

Group 3983@2x

PREPARATION TIME​

0 '
Group 4002@2x

TOTAL COOKING TIME

0 '
Group 3978@2x

SERVES

0 '

Method

1. Season the beef with salt and pepper and sauté in olive oil, over high heat, until well browned.

2. Add all the COOK at HOME cooking sauce, 2 cups of water (500ml) and stir well.

3. Cover and simmer until beef is tender (about 2 hours). During cooking, check if any additional water is needed.

4. Add about 5 cups of water (1.200ml), the orzo, salt and pepper if needed, and keep boiling for another 10’ stirring constantly. Remove from heat.

5. Serve with freshly-grated gruyère and coarsely ground pepper.

Group 3983@2x

PREPARATION TIME​

0 '
Line 22@2x
Group 4002@2x

TOTAL COOKING TIME

0 '
Line 22@2x
Group 3978@2x

SERVES

0

Ingredients

• 1kg beef (shoulder or chuck), cut into medium chunks

1 COOK at HOME cooking sauce for
beef casserole in tomato sauce

• 40ml olive oil (~ 2,5 tbsp.)

• 1.700ml water (~ 7 cups)

• 500g orzo, medium
• 100g gruyère cheese for topping
• Salt – pepper

Tip: In case you use a pressure cooker, cook for 50’ until beef is tender. Then, add 5 cups of water (1.200ml), the orzo, salt and pepper if needed, and keep boiling uncovered for another 10’, stirring constantly.

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