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Moscharaki Giouvetsi (Veal with Orzo)

I am making a very short and easy post just to tell you that I had a nasty cold all this week that’s why I haven’t been around posting or visiting your blogs. I attempted a couple of times to read your posts and leave a message but after reading a couple of posts my eyes were running with tears so I couldn’t continue. Today I am feeling much better and hopefully I shall start reading your posts again.

I haven’t been cooking at all this week and thank God my husband knows how to cook a few meals, otherwise we would starve 🙂   However, I want to share with you a recipe I made last week and which represents Greece.

I made a twist to the classic recipe of Giouvetsi, I’ve been cooking all these years and a much lighter version as I hardly used any oil, I added garlic which I used to avoid before, fresh tomatoes and white wine. This time of the year tomatoes are quite sweet in Greece so I did not add the ketchup, which is only used instead of using sugar, as it contains some. However, if you use canned tomatoes add 1/2 teaspoon of sugar or some ketchup. I also added a pinch of nutmeg which gave a nice aroma the dish. You can see the previous recipe here.

I am submitting this recipe to Presto Pasta Nights, created by Ruth, of Once Upon a Feast.

Moscharaki Giouvetsi (Veal with Orzo)

Preparation time: 15 minutes

Cooking time: 45 minutes for veal and 15 minutes for pasta

Serves: 6

Ingredients

  • 500 grams of veal
  • 500 grams of kritharaki (orzo)
  • 2 tablespoons of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 5 ripe tomatoes, peeled and blended
  • 1/2 cup of white dry wine
  • Salt and pepper to taste
  • A pinch of nutmeg
  • 1 cinnamon stick
  • 1 tablespoon of ketchup (optional)
  • 4 cup of hot water (about 1 litre)
  • dried myzithra

Directions

Wash and cut veal into thin slices and drain.
Heat the olive oil in the sauteing pan and brown meat on both sides.


Saute onion and garlic until translucent and add salt, pepper, nutmeg and cinnamon stick.


Add wine and mix for a minute and finally add the tomatoes.


Finally, add 1 cup of water, cover with lid and simmer for forty five minutes.

When the meat is tender add some more hot water and add pasta, mix place the lid again and simmer for 15 minutes, mixing regularly.

Serve with feta and some myzithra on top.

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24 Responses

  1. This sounds so homey and delicious sis. This week you have been spoiled with your husbands cooking…enjoy the rest:D

  2. Glad to see you’re feeling better. I LOVE giouvetsi (with any kind of meat) and it’s great to see you made it with a little olive oil and all that wine.

  3. Hope you are feeling better. This looks delicious with the veal! Yummy!

  4. Hope you are feeling better Ivy. Giouvetsi is definitely a favorite with my family. I love using wine when cooking, and your dish looks delicious.

  5. Ivy

    Val, thanks. My husband was spoiling me this past week.

    Peter, thanks I am feeling much better today. Do you think the wine was too much?

    Candy thanks.

    Maria, thanks I am feeling better and hope your kids are feeling much better as well. I often use wine when I’m cooking.

  6. This giouvetsi sounds delicious. A great addition for the pasta nights. I’m glad to hear you are feeling better.

  7. Good to hear you are feeling much better.
    I have never made anything with orzo, first i thought they were rice, but then as you have submitted the recipe to past night , i knew it is a pasta .

  8. Glad you are feeling a little better now Ivy, take care 🙂

  9. OH yay! I am so glad you are making this a monthly event! What a great way to keep getting the word out there about world hunger!

    Glad you are feeling better! 🙂

  10. I hope you feel better soon, Ivy!

  11. Great to have you back at the battle field ;D

    This dish looks so good Ivy! That veal must have been so tender and flavourful… mmmmm. Today I had lunch too early and now I’m starving, the sight of that dish makes my stomach roar!!!

  12. Hi Ivy! Thanks so much for visiting my blog! I really enjoying crusing through your blog. I love Greek food so I will definitely be back!
    This orzo looks heavenly!

  13. Thanks for the tip about blogger back up Ivy, I will update it (link you) in the post. It is useful information for the readers.
    Tx.

  14. Perastika Ivy and get an avgolemeno soup to help you get well. Giouvesti is quick, satisfying and I like your addition of kanella.

  15. Hope u get well soon! Havent tried orzo yet..Looks simple n delicious..

  16. Mmm, one of my most favorite foods ever! Althoug I admit, I have never had it with veal – only beef, lamb & chicken. Definitely will give the veal a try!

  17. I learned something today. Never knew until now that orzo is a pasta. I’ve had it before but I’ve always assumed it’s a grain, in the same family as rice. Hahahahaha! What I am doing food blogging when I didn’t even know that? Delicious post!

  18. Truely comforting and delicious! I love orzo!

    Cheers and have a nice weekend,

    Rosa

  19. Oh, gosh, hope you’re feeling better. This looks really great.

    +Jessie
    a.k.a. The Hungry Mouse

  20. I too, hope you’re feeling better. Thanks for sharing a great dish with PPN and take it easy

  21. This looks great Ivy. I have made this dish once from Peter M’s recipe, and really liked it.

  22. And PS – glad you are feeling better – it’s good to have you back 🙂

  23. Hi Ivy, my new Facebook friend.

    This pie sounds delicious! I’ve never turned down a pie before. You’re hosting a sweet pies event?! Yay! I’ll have to check it out.

  24. Ahh! I commented on the wrong post!

    Anyway, I hope you feel better. Colds are the worst. I don’t blame you for not reading blogs. GET BETTER!

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