Giouvetsi is one of those traditional Greek dishes that brings back childhood memories. It is made with orzo pasta, onions, red wine, delicious tomato sauce and beef. The way orzo pasta soaks up all the flavors of the stew, combined with the delicious and tender beef, makes this recipe incredibly delicious!
How to make Giouvetsi:
- Preheat the oven to 200
- For the marinade, use a mortar and pestle to pound the garlic, coriander, and peppercorns into a smooth paste.
- Alternatively, you can use an electronic grinder/chopper for this.
- Add the 1 tablespoon of fish sauce to the pasta and stir separately. Cut and wash the meat, add the marinade you just made along with the paprika, garlic powder, ground fennel, GOYA herbs and the 2 grated fresh tomatoes
- Mix until well combined. Set aside to marinate for at least 3 hours, or even better overnight.
- Pour 2 tbsp olive oil and half the amount of butter into a frying pan and place over medium to high heat.
- Once the oil and butter are hot, saute the onion for 1 minute, then add the meat and cook for 5 minutes on each side. Do not cover the pan or let the pieces of meat touch each other as they may become charred.
- Pour meat and juices into a large baking dish and add 3 grated tomatoes, garlic, tomato paste, white wine, 1/2 cup olive oil, 2 cups water with beef stock, salt and pepper and mix well.
- Cover with parchment paper and aluminum foil and place in a preheated 200 degree oven and bake for 1 and a half hours, but keep checking every 20 minutes and adding more water if necessary and stirring to prevent food from sticking.
- After 1 1/2 hours when the meat is tender, in the same pan in which you fried the meat pour another 2 tbsp olive oil & melt the other half of the butter and fry the kritharaki with the GOYA spices for about 5 minutes and pour in oven dish with meat.
- Remove parchment paper and foil from the baking dish, add the kritharaki and a cup of water, stir and return to the oven, uncovered, and bake for a further 25 minutes.
- Serve hot with grated Kefalotiri, Mizithra or Feta.