John Myers
Giouvetsi – Greek Sunday Meal
The perfect giouvetsi – greek sunday meal recipe with a picture and simple step-by-step instructions.
- Ingredients:
- 600 g Beef
- 1 Diced onion
- 2 Garlic clove peeled and bumped
- 2 Carrots in pieces
- 2 Red peppers
- Cold pressed olive oil
- 4 Spring onions fresh, cut
- 2 tbsp Tomato and pepper paste
- 200 ml Light red wine (optional)
- 300 g Sieved tomatos
- 3 Bay leaves
- 1 tsp Cloves and cloves
- Marjoram / oregano
- 1 tsp Sweet paprika powder
- 1 pinch Sugar
- 250 g Kritharaki
- Salt and pepper
- Grated hard cheese / Parmesan
- 400 ml Beef broth / water
- Giouvetsi Preparation: Parry the beef and cut into large cubes. In a saucepan 2-3 tbsp. Heat the olive oil and put the meat in it and sear it. Add onion cubes and garlic. Mix with tomato and pepper paste, add spring onions, carrots and peppers and sauté. Deglaze with red wine, let it boil down. Season with cinnamon, cloves, bay leaves, paprika powder, oregano, salt and pepper and a pinch of sugar, cover the saucepan and reduce to medium heat for 45 minutes.
- Further procedure: Preheat the oven to 200 ° C. Fry the kritharaki (rice-shaped noodles) separately in a little olive oil. Season to taste with salt and pepper. Take the soft, already cooked pieces of beef out of the pot and place in an ovenproof dish. Kritharaki are scattered over meat. Pour the vegetables over with the sauce and contents and distribute evenly. Pour 1 finger across the contents with the beef stock. Cover and cook in the oven for 30 minutes. Remove the lid, optionally sprinkle everything with grated hard cheese (Parmesan) and let it simmer in the oven for 15 minutes. The liquid must be completely absorbed, but the giouvetsi must not be dry.
- 3rd service: serving plate with 1-2 tbsp. Arrange the Giouvetsi in the middle over some marjoram, finely chopped and serve
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