Beef Orzo casserole

Ingredients

  • 1 kg beef
  • 500 g white mushrooms
  • 7 tbs olive oil
  • 6 chives
  • 1 large leek
  • 30 g butter
  • 1 tbsp sugar
  • 1 glass of white wine
  • 3 bay leaves
  • Salt & Pepper
  • 1 liter water
  • 1 tbsp mustard
  • 1 tbsp cumin
  • Juice of 1 lemon
  • 200 g DODONI Feta cheese
  • 250 g orzo pasta

Process

  1. In a saucepan, put 4 tbsp olive oil to slightly cover the bottom.
  2. Add the chopped onions and leeks together with the sugar and sauté for 2-3 minutes until soft. Take the veggies out of the pan and set them aside.
  3. In the same saucepan, add another 3 tbsp of olive oil and the beef, cut into pieces. Stir with a wooden spoon until golden brown all over.
  4. Quench the meat with a glass of white wine and let it boil for another minute until the alcohol evaporates.
  5. Add the leaks and onions, the bay leaves, cumin, salt, pepper and 500 ml of water. Put the lid on the pot and cook on low heat for about 1 hour, until the meat is tender.
  6. Meanwhile, melt 30 g butter in a pot and add the mushrooms, cut in half.
  7. Sauté them for 3-4 minutes, and then quench them with 250 ml water and lemon juice. Add a tbsp of mustard, let it cook for about 5-6 minutes and set it aside for now.
  8. Once the meat is ready transfer it, along with the cooking juices, to a Dutch oven. Add the mushrooms and orzo pasta and mix well. Add 250 ml water and grade the feta on top.
  9. Bake for around 30 minutes at 180° C in a preheated oven.
  10. Serve with some Feta and parsley.