Stewed veal with orzo pasta

Group 3983@2x

PREPARATION TIME​

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Group 4002@2x

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Group 3978@2x

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Ingredients

For the veal

• 1kg veal shoulder, cut into medium-sized pieces

• 1 GREEK at HOME cooking sauce for Classic Casserole “Kokinisto

• 70ml olive oil (approximately 3 tablespoons)

• 500ml water (approximately 2 cups)

• A pinch of salt

• A pinch of pepper

For the orzo pasta

• 500g orzo pasta

• 500ml water (approximately 2 cups)

• Salt

For serving

• 100g grated feta cheese

• Fresh oregano for garnish

Group 3983@2x

PREPARATION TIME​

0 '
Line 22@2x
Group 4002@2x

COOKING TIME

0 '
Line 22@2x
Group 3978@2x

SERVES

0

Cooking instructions

For the veal

1. Season the veal with salt and pepper, then sauté it in olive oil over high heat until it turns golden brown on all sides.

2. Add the entire GREEK at HOME cooking sauce, about 2 cups of water (500ml), and mix well.

3. Cook covered over medium heat for about 2 hours, until the meat is cooked and the sauce thickens. During this time, check the dish and add a little water if needed.

For the orzo pasta

Boil the orzo pasta in a pot with well-salted water for 12 minutes. Finally, drain the pasta and place it on a plate.

Serving suggestion

In a dish, serve the orzo pasta, add the veal on top, and sprinkle grated feta cheese around the meat. Garnish with a bit of fresh oregano.

Tip: If using a pressure cooker, cook for 50 minutes until the meat becomes tender.

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