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Giouvetsi (Orzo with Beef in a Tomatoe Red Wine Infused Sauce)

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Giouvetsi (Orzo with Beef in a Tomatoe Red Wine Infused Sauce)

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Kritharaki w/Meat:
4 garlic cloves
3 coriander (cilantro) roots & leaves
1 tsp Black Peppercorns
1 tbsp fish sauce
1 tsp ground fennel
1 tsp paprika
1 tsp garlic powder
2 medium fresh ripe tomatoes
1 pkg GOYA Seasoning
Salt to taste (not too much as fish sauce is salty)
Meat & Kritharaki
1 kg Beef chicken, lamb veal or any meat of your choice cut in small pieces
500 gr Kritharaki Orzo
3 fresh grated tomatoes
2 tbsp tomato paste
2 large onions finely chopped
4 garlic cloves chopped
1/2 cup Olive Oil extra for sautéing meat
1/4 cup Butter
1 cup White Wine or red wine
3 cups iled water with 1 Beef Bouillon Cube
1 pkg GOYA Seasoning
approximately 1 full teaspoon of each Salt and pepper
  • Medium


  • Kritharaki w/Meat:

  • Marinade:

  • Meat & Kritharaki



Giouvetsi is one of those traditional Greek dishes that bring 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 flavours from the stew, combined with the delicious and tender beef, makes this recipe unbelievably tasty!

How to Make Giouvetsi:

  1. Preheat oven to 200
  2. For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste.
  3. Alternatively you can use a electronic grinder/chopper to do this.
  4. Add the 1 tablespoon of fish sauce to the paste and stir set aside. Cut up and wash the meat, add the marinade you just created along with the paprika, garlic powder, ground fennel, GOYA seasoning and the 2 grated fresh tomatoes
  5. Mix until well combined. Set aside to marinate at least 3 hours or even better overnight.
  6. Pour 2 TBSP olive oil and half the amount of butter in a frying pan and put on medium to high heat.
  7. Once the oil & butter are hot, saute onion for 1 minute and add meat and saute for 5 minutes on each side. Do not cover the pan nor let meat pieces touch each other so that you can get them charred.
  8. Pour meat & juices into a large baking dish and add 3 grated tomatoes, garlic, tomato paste, white wine, 1/2 cup olive oil, 2 cups of water that has beef bouillon, salt and pepper and mix thoroughly.
  9. Cover with baking paper and aluminum foil and place in 200 degrees preheated oven and allow to bake for 1 and a half hours but keep on checking every 20 minutes and if needed, add more water and stir to prevent food sticking.
  10. After 1 1/2 hours when the meat is tender, In the same pan you fried the meat in, pour another 2 TBSP of olive oil & melt the other half of the butter and sauté the kritharaki with the GOYA seasoning for about 5 minutes and pour into baking pan with meat.
  11. Remove baking paper and foil from the baking dish, add the kritharaki and one cup of water, stir and put it back in the oven, uncovered and bake for another 25 minutes.
  12. Serve warm with grated Kefalotiri, Mizithra or Feta.

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