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Yiouvetsi

EllinikesSintages's picture
EllinikesSintages is cooking scrumptious Yiouvetsee in her kitchen,join her to see you well she makes it.
Ingredients
  Veal 2 Pound
  Chopped onion 1 Medium
  Tomatoes 3 Small
  Chopped carrot 1 Medium
  Tomato sauce 8 Ounce
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Water 5 Cup (80 tbs) (For Cooking The Meat)
  Water 5 Cup (80 tbs) (For Cooking The Orzo)
  Orzo pasta 500 Gram
  Salt To Taste
  Pepper To Taste
Directions

1) Wash meat and mix it in pan with tomatoes, onion, tomato sauce and salt and pepper. Add Greek extra virgin olive oil and water. Bake it for 60 minutes at 375 until the meat feels soft and much of the water has evaporated (add water if needed). Every 15 - 20 minutes open the oven and turn the meat over, repeat.

2) Remove from the oven, and put the pasta. Add 6 cups additional boiling water and bake it for 15 to 20 more minutes. Turn of the oven, let it cool off for about 10 minutes and enjoy it.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Meat
Restriction: 
High Protein
Preparation Time: 
15 Minutes
Cook Time: 
80 Minutes
Ready In: 
95 Minutes
Servings: 
6
What could be more comforting on cold winter nights than a piping hot bowl of beef stew prepared the Greek style. In this video, the chef prepares a traditional Greek stew using chunks of meat. The only thing that sets this dish apart is that it is usually cooked in stoneware. However, you can replicate this recipe in an over-proof dish too

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2 Comments

Anonymous's picture
Wow! thats indeed a quickie Yiouvetsee recipe :) I had all the ingredients, specially the veggies including the meat on my kitchen shelf, and thats what i liked the most about this dish..I wish I could use some other kinda pasta though
smarty's picture
Hey EllinikesSintages, Thanks for delicious recipe. Can i use Beef instead of lamb or veal or chicken? Coz i have beef on my kitchen shelf. I will try this recipe.