Home > Recipes > Giouvetsi (beef stew with orzo pasta) au gratin

Giouvetsi (beef stew with orzo pasta) au gratin

Preparation time
15'
Difficulty
Moderate
Servings

Ingredients

FRESH MILK

Mandrekas fresh cow milk is 100% Greek and we collect it daily from select producers.

  • 500gr orzo pasta, boiled and drained
  • minced meat sauce (see pastitsio recipe)
  • 2 tea cups of fresh tomatoes, grated
  • 5 eggs
  • 200gr strained yogurt
  • 1 water glass of milk
  • 250gr anthotiro cheese, crumbled
  • freshly ground pepper
  • salt
  • 250gr feta cheese

Steps

  • 1. Put the boiled and drained orzo pasta in a greased ovenproof dish.
  • 2. Then drizzle with 2-3 tablespoons of olive oil and get the orzo well coated.
  • 3. Put the minced meat sauce on top and add the grated tomatoes.
  • 4. Whisk the eggs, add the yogurt and milk and combine everything well.
  • 5. Add the anthotiro and feta cheese to the eggs mixture, season with pepper and taste for seasoning with salt.
  • 6. Pour the eggs and cheese mixture over the orzo pasta and bake at 200ºC for 25 minutes in a preheated oven.
  • 7. Alternatively you can use meat instead of minced meat.

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