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“Giouvetsi”
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“Giouvetsi”
 

Ingredients:                                


1 ½ kilo beef or lamb

2-3 tablespoons of olive oil

½ kilo of “kritharaki” (pasta that looks like rice)

3 cloves garlic, crushed

1 kilo tomatoes, chopped (fresh are best, or canned)

~10 black pepper corns

1/2 tablespoon sugar

1/3 teaspoon salt

1/3 teaspoon freshly ground pepper

3 cups hot water

       



Directions:


Heat the olive oil in a large pot and sauté the meat in high heat (3 out of 6) for 10 minutes. Add the tomatoes, garlic, salt, pepper, sugar, pepper corns, 1 cup of water and simmer for 30-40 min or until meat is cooked and sauce is thickened.

Then transfer to a pan to bake in (or keep in same pot if it won't melt in the oven), add 3 cups hot water and the “kritharaki”, cover with lid or aluminum foil and bake at 140 C for 1 hour.

Once ready, take it out and sprinkle some “kefalograviera” cheese before serving


Tip:


Try to find a ceramic jar to transfer and bake the food inside. The original “Giouvetsi” is made like this.


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