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Tasty Beef and orzo in Tomato Sauce (Giouvetsi)

Preparation time: 20΄

Cooking time: 1 ½ hour approximately

For 6 servings

500g Orzo pasta medium
1 ½ kg beef in portions
1 onion (cut in half)
1 carrot (coarsely chopped)
1 leek, only the white part (coarsely chopped)
2 cloves garlic
1 glass of red dry wine
1lt hot water or meat broth
500g Crushed Tomatoes KYKNOS
2 tbsps. Tomato paste KYKNOS
A little fresh thyme
2-3 grains of allspice
Salt, freshly ground pepper
Olive oil
Kefalotyri cheese or dry mizithra cheese

Heat a little olive oil in a saucepan and sauté the meat until it changes color on all sides. Add the onion, carrot, leek and garlic. Stir a little and deglaze with wine. Then wait for the alcohol to evaporate and add spices and the Tomato Paste KYKNOS (dissolved in broth or water). Let the food simmer for about 40 minutes. Then season with salt and pepper, add the Crushed Tomatoes KYKNOS, thyme, salt and pepper. Simmer for another 30-35 minutes, until the meat is tender. Then add the orzo pasta in a deep pan or pyrex.

Arrange the portions of the meat in between and pour over the sauce. If the orzo pasta is not covered by the sauce, you may add a little hot water.

Transfer the food to a preheated oven and bake at 180 degrees for about 35 minutes. Ten minutes before the food is ready, add cheese.