Delicious greek pastitsio recipe that everyone loves. The favourite food for generations. Is there a better combination of spaghetti with minced meat and divine béchamel? One more delicious than the other, and when they meet together they make the perfect dish.
(more…)Tag: pasta
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Greek Pasta Recipe with Beef
Pasta might be the most traditional ingredient you can have in Italy but its also really popular in Greece, with some small variations.
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Beef stew with red sauce and pasta
Some of the recipes are but classic. There are so many modifications around those recipes that are sometimes difficult to keep up.
I cant even remember the amount of different combinations my mother made with beef stew and red sauce. To be honest it doesn’t really matter as there were always nice
You can have beef with peas or okra or just with chips. I think if you take a look in a Greek recipe book you will find so many modifications that after a while you will be really bored of cooking
On the other hand if you do it right then you always have a nice dish that you can enjoy for yourself or your friends.
Well either way that’s another modification that I did recently and one I did believe it really worth the effort as it is really easy to make as most of the nice foods. Really important thing is the pasta on this one, to be honest I don’t remember how this pasta is called but well you can find it I guess. I just enjoy the small pasta combined with meat.
PASTA AND BEEF WITH RED SAUCE
Ingredients
- Around 500gr beef
- Pasta…well that one
- 1 can of tomato juice
- 1 chopped Onion
- 1 clove of garlic chopped
- A small spoon of thyme
- Olive oil
- Salt and pepper
- Shredded feta cheese
Method
Step 1
Start making your pasta in a different pot In the same time in another pot add the olive oil and the onions with the garlic in high heat As it becomes a bit brownish then add the beef and stir it
Step 2
When the beef is also brown add half a glass of red wine and lower the heat. Add also the thyme and stir it so it goes all over the place. Add salt and pepper also. Let it for 5 minutes and smell the flavours of the wine and thyme
Step 3
Add the tomato juice and let it boil. Add some water if it is needed. When the beef is soft and tender then add the pasta and stir it so it can go everywhere..Serve with adding the shredded feta cheese.
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Pasta with Feta-Tomato and Capers
Having pasta is not something of my speciality but I try to have one every now and then as they are really easy to make. Despite that I never had the chance to have pasta that I would really enjoy to make it to the blog.
Well, the last time I tried to cook pasta I tried the following way which was much better than I expected. As one friend told me, pasta is nice cause you can add what you want and it still work.
I like past -as most of us I guess- as it is really easy to cook and fills your stomach when you are hungry. So here is a recipe I did with pasta and which I think can be really nice during summer. The important thing with that is that you can make it with really basic ingredients.
Forgive me my Italians friends, I know that its not a proper Italian pasta recipe…but I did my best in mixing Italian and Greek flavours
Ingredients for pasta with tomato and capers
- Pasta, your choice
- 2 spoons of capers
- 20 tomato cherrys cut in half
- 2 fresh onions finely chopped
- 300 grs of feta cheese
- Olive oil, Salt Pepper
How to make it
Make the Paste, the normal way as you do. Drain them and leave them aside
Place the pasta on deep bowl and add all the ingredients including the feta and the cherry tomatoes. Make sure you mix them quite well.
Serve by sprinkling a bit more of olive oil on top and a bit of olive oil
Its Ready!
Sprinkle a bit more of olive oil and you are done! Dont like pasta? how about trying this aubergine stew with capers?
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Giouvetsi with Beef
Giouvetsi is an old Greek recipe that Greeks used to do in the oven. As years went there were some small changes in the recipe but the essentials remained the same….and the taste of course.
I remember when my mother was making us food when we were young she always had problems explaining to us how should we warm up the food as she was working and couldn’t come home on time. For Giouvetsi however it was much easier…you just take it from the oven where she left and start eating it as a maniac…(which we did)
My Giouvetsi covered with cheese Giouvetsi it’s a typical Greek food that you can do it either with Beef, lamb or chicken and pasta – ideally kritharaki.
Kritharaki is Greek style pasta which is a little bit longer than rice and usually you can find it in any kind of shop that is selling Middle East food.
INGREDIENTS GIOUVETSI WITH BEEF
- 1 kilo of Beef
- 350gr of Orzo
- 1 can of tomato juice
- 1 Red onion chopped
- Salt, Pepper and trimmed cheese to serve
METHOD FOR GIOUVETSI
- Chop the meat into various sizes and preheat the oven to 160c.
- In a pot add a bit of Olive oil and heat the onion a bit for 10 minutes. Add the meat and continue until it becomes brownish from all sides.
- Remove it from the heat, take a good size oven pan and add it over there together with the tomato juice around 1-2 glasses of water, depending on your pan. Put it in the oven for around 2 hours.
- Later on remove it from the oven and add the orzo together with 2-3 spoons of olive oil, salt and pepper. Use a spoon to make sure it goes all over the pan and focus that there is enough water to cover the past. If it doesn’t, then just add a bit more of warm water.
- Place it back to the oven on 180-200c and leave it there for 30 minutes more. Orzo must not be melted but in the same time without having all the water evaporated.
Serve it with trimmed cheese.
Notes
- My mother –and always mothers advices count- told me that you can cook the pasta before as you do usually your pasta and then add them both in the oven in the same way. It is easier and makes the meat more tender as it doesn’t need to stay for too long in the oven. It’s a different way…but still good…
- Try adding some Feta cheese in the pasta when you put it in the oven….classic… 🙂
Giouvetsi, Beef with Orzo in red sauce, sprinkled with Greek Feta Cheese
