Giouvetsi Greek Double Beef Strips Stew
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.
Tags:
Quick
•Family Friendly
Allergens:
Schwefeldioxide und Sulfite
•Celery
•Hvede
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Irish Beef Strips
2 unit(s)
Garlic
1 sachet(s)
Red Wine Jus
1 sachet(s)
Hello Muscat
½ sachet(s)
Ground Cinnamon
170 grams
Dried Orzo
1 sachet(s)
Beef Stock
1 unit(s)
Grated Italian Style Hard Cheese
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Shallot
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3186 kJ
Energy (kcal)761 kcal
Fat14.2 g
of which saturates6.2 g
Carbohydrate82.2 g
of which sugars17.1 g
Dietary Fiber3.2 g
Protein71.7 g
Salt5.2 g
Calcium18 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the shallot into small pieces.
2
- 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.
3
- 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.
4
- 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.
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