Giouvetsi comes from the Ottoman cuisine, which is baked either in an earthenware dish known by the same name or in a casserole. Traditional food perfect for your Sunday tables!
- 2 kg of beef, scallop
- 6 tomatoes grated
- 2 chopped onions
- 2 cloves of garlic
- 3 carrots
- 2 sprigs of celery
- 200 ml red wine
- 2 bay leaves
- 1 tablespoon tomato paste
- 4-5 spices
- 1 cinnamon stick
- 500g of orzo
- Cut the beef into portions, if you have not already requested it from your butcher.
- In a large saucepan, sauté the beef from all sides with olive oil and remove from the pan.
- In the same saucepan, chop the onion, garlic, carrot, celery and spices.
- Bake for 2 minutes over medium-high heat, add the tomato paste, stir and quench with the wine and allow to evaporate slightly.
- Add the beef and grated tomato. Add about 2 liters of water and if you want a broth. Cover with lid and boil for about 2.5 hours on medium heat.
- In a saucepan pre-cook the orzo for 5 minutes, strain and spread on a baking tray.
- Put all the ingredients in the pan and bake at 180 degrees until the liquid is cooked through. If you find that you do not want to over boil your orzo, add a few ice cubes to stop boiling.