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1 kg boneless beef, cut in portions
500g medium orzo pasta
1 large onion, chopped
1-2 cloves of garlic, chopped
400g Canned tomatoes or tomato juice concentrate
½ cup red wine
½ cup olive oil 2 Tbls Giouvetsi mix
1½ cups (about) grated kefalotiri or Gruyère Cheese
Salt Pepper to taste
Sauté the meat in oil in a pot until no more pink shows and browned, add the onion and garlic. Saute everything together until the onion soft, add wine.
Add the tomato and Giouvetsi mix bring to a boil, add two cups of water. Let the food simmer for about an hour and a half until the meat is cooked.
Remove the meat to a plate with a slotted spoon. Measure the broth into the pot and add enough water to make 1½ liters of broth.
Let the broth boil and add the orzo pasta. Boil for 5-6 minutes until it starts to soften, adding a little extra water if needed. There should be enough broth left at the end. Pour the pasta into an ovenproof dish.
Place the meat in the pasta without covering it and bake the Giouvetsi in a preheated oven at 200 degrees for about 30 minutes, until golden brown on top. Sprinkle with the grated cheese as soon as it is taken out of the oven and serve.