yioubetsi

Beef with Orzo in Tomato Sauce (Moshari Me Kritharaki)

March 3, 2014 by: Zoe Vlachos Main Dish, Recipes

Tender beef chunks, stewed in spiced tomato sauce, combined with orzo pasta and topped with grated Mizithra, Romano or Feta cheese. Growing up, this was a great meal to come home to after a long day! It’s hearty and delicious. Traditionally, the meat, sauce, and dried pasta are combined into a clay pot and  baked in the oven and then called a Yiouvetsi (meat and pasta casserole). However, I prefer making this stove top, as I like to cook the pasta separately to remove some of the starch.

Ingredients:

  • 1 pound stewing beef chunks
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 1/2 cups of diced tomatoes
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 bay leaf
  • 2 cups water
  • 1 cup orzo pasta, cooked
  • salt and freshly ground pepper to taste

Directions:

Heat olive oil in large pot over medium- high heat. Season meat with salt and pepper and cook until brown. Then add and saute the onions and garlic until they soften. Stir in the diced tomatoes, cinnamon, cloves, bay leaf, and water. Lower the heat to medium, cover the pot and let it simmer for 45 minutes or until the meat is tender. Taste and season to taste with salt and pepper. Remove the cinnamon stick, cloves and bay leaf.  Toss the cooked orzo pasta in; stir and serve with a sprinkle of cheese.

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