A healthier and lighter version of traditional Greek giouvetsi! The perfect choice for an autumn Sunday family table!
It’s been a while, I know. A new post and a new recipe have been long overdue on this blog for quite a while now.
I could start making up excuses for myself and present all the “crazy-busy” lines a mom could think of. But I won’t. I’ll just share with you my one, simple truth which I believe justifies my short absence.
I’m trying to get even better at this. I’m expanding my knowledge on nutrition and the food-processing mechanisms of the human body. I’m a student again. Studying for my associate’s degree in Nutrition and Dietetics.
I hope this is a good enough reason for you to forgive my being absent, my friends. And I’d like to thank all of you who have been following me on social media where I’ve done my best to remain active. I’ve created this blog with tons of love and passion for healthy eating and living, and I promise to keep doing my best to present you with good-quality content and updates.
But I think it’s time we move on to today’s recipe, right?
Sunday meals are a tradition here in Greece. It’s always been the day that gathers the family around the table and the gathering has to be accompanied by a family favorite, usually meat-based, special dish. One of them is definitely the traditional Greek Giouvetsi.
Made with beef or tender veal , tomatoes and orzo, it easily becomes a favorite for all members of the family, young and old, as every pasta- based recipe. It’s a simple and easy one, really.
Plus, I’ve tried to make it even healthier by using whole wheat orzo. We’ve talked about the benefits of whole wheat and we will do so again and again. And whole wheat products are so tasty that you have every reason to have them in your life!
All you need for this delicious, warm, comfort food – perfect for an autumn Sunday! – is beef, orzo, tomatoes, mozzarella cheese, olive oil and a few more simple ingredients and you’re ready to cook!
Beef bites with whole wheat orzo
What you need:
- 2 lbs (1 kg.) beef or veal, cut in small pieces
- 1/3 cup olive oil
- 1 wine glass red wine
- 2 liters vegetable stock
- 1 ½ cups chopped tomatoes, skin and seeds removed or canned ones (1 can)
- 1 tbsp sweet paprika
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 lbs (500 gr.) whole wheat orzo
- (optional) Fresh mozzarella slices
What to do:
- Wipe the meat with paper towels and season with salt and pepper. Heat the olive oil into a pan in medium heat and add the meat pieces. Brown the meat on all sides.
- Pour in the wine. Wait for it to evaporate and stir in the vegetable stock. Add the tomato and the spices, turn the heat down and let it simmer with the lid on for about 60 minutes or until tender. Check periodically for the liquid level and add water if needed. (Alternatively, you can use a steam cooker for 25-30 minutes.)
- Preheat the oven to 400°F / 200°C. Put the content of the pan in a casserole dish and stir in the orzo. Add salt and hot water – if needed – and bake for 20-25 minutes. Make sure you stir slightly once in a while to prevent the orzo from sticking to your casserole dish.
- Place the mozzarella slices on top and put it back in the oven for two more minutes.
- Serve warm with extra grated cheese of your liking and freshly-ground pepper.