Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, giouvetsi. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Giouvetsi, or youvetsi is a centuries old dish that was traditionally served as a one-pot meal and in the old days it would have been baked in a home's wood burning oven. There were also many instances where a home did not have an oven but each village had at least one bakery supplying bread for the guaranteed demand of the villagers. Giouvetsi is one of those dishes that once you get to know you'll want to make over and over again.

Giouvetsi is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Giouvetsi is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook giouvetsi using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Giouvetsi:

1. Take veal, cubed
2. Take large onions
3. Prepare olive oil
4. Make ready vegetable flavored Bouillon Cube
5. Get garlic (cut in 4 pieces)
6. Make ready orzo or hilopites pasta
7. Take red wine
8. Get ripe tomatoes
9. Prepare tomato paste
10. Make ready sugar
11. Prepare feta cheese
12. Prepare Parmesan

It's an oven-baked meal, featuring kritharaki (orzo) and meat (veal, beef, chicken or lamb can be used) cooked in a homemade tomato sauce. Giouvetsi or Youvetsi (pronounced ; from Turkish güveç) is a baked Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). Other common ingredients include onions/shallots, garlic, beef stock, and red wine, as well as some cheese to serve. Giouvetsi is a one pot Greek dish where the meat is baked along with the pasta.

Steps to make Giouvetsi:

1. In a pressure cooker, sauté the chopped onions and brown the veal cubes in the heated olive oil.  Add 250ml water and cook for approximately 15 minutes, depending on the size of the meat cubes.
2. Empty the contents of the pressure cooker into an ovenproof dish, preferrably a lidded one. Add the stock cubes, tomatoes, sugar, garlic, salt and pepper, and the orzo.  You can use more or less orzo, depending on the size of your dish.  Add the wine and at least 250ml water.
3. Cover.  If your dish does not have a lid, cover well with alluminium foil.
4. Bake in a preheated oven, at 170 degrees C, for 1 to 2 hours.  After 1,5 hours, remove the lid, add the crumbled feta cheese, stirring it through the meal.  Sprinkle the grated Parmesan cheese on top, and return to the oven, uncovered,  for a further 10 minutes.
5. Keep an eye on it, until it is ready.

The recipe for giouvetsi is quite simple and I realized immediately that the secret was that while the meat is cooking its juices drip right into the pasta where its flavours are absorbed. You only need a handful of ingredients to make giouvetsi, a lot of them pantry staples. • beef, lamb or chicken: I prefer to use beef or lamb in this recipe but chicken thighs can also be used • onions, garlic, carrots, celery • tinned chopped tomatoes and tomato paste. Giouvetsi is one of those delicious Sunday lunch Greek casseroles, just like the all-time favorite moussaka, or the baked shrimp with tomatoes and feta (garides saganaki), the gemista (Greek stuffed tomatoes and bell peppers), the roast lamb and the large baked beans (Gigandes/Gigantes plaki). Greek beef and orzo casserole - Giouvetsi. Excludes foods such as milk, yoghurt, cheese and their by-products.

So that is going to wrap this up with this exceptional food giouvetsi recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!