with orzo and cheese
Giouvetsi is a classic Greek dish that has a number of different delicious variations. It can be cooked with lamb, chicken, or—as in this case—beef. A prominent feature is the warming spices used. Here, cinnamon adds a slightly sweet flavour and wonderful aroma.
Allergens
Utensils
Tags
Irish Beef Strips
250 grams
Garlic
2 unit(s)
Red Wine Jus
1 sachet(s)
Hello Muscat
1 sachet(s)
Ground Cinnamon
0.5 sachet(s)
Dried Orzo
170 grams
Beef Stock
1 sachet(s)
Grated Italian Style Hard Cheese
1 unit(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Shallot
1 unit(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Once browned, remove the beef from the pan and set aside.
- Return the pan to medium-high heat with another drizzle of oil.
- Add the shallot, garlic and half a sachet of cinnamon (per 2P) and cook until softened, 3-4 mins.
- Pop in the orzo, chopped tomatoes, red wine jus, muscat, 300ml water (per 2P), stock, ½ tsp sugar (per 2P) and a knob of butter.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Once the orzo is cooked, stir through the beef strips.
- Season to taste with salt, pepper and sugar.
- Divide the Giouvetsi between bowls.
- Scatter the cheese over the top.
2584
kJ
Energy (kJ)
618
kcal
Energy (kcal)
10.5
g
Fat
4.7
g
of which saturates
82.2
g
Carbohydrate
17.1
g
of which sugars
6.2
g
Dietary Fiber
45
g
Protein
0
mg
Cholesterol
4.98
g
Salt
