Greek Beef And Orzo Recipes

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GREEK BEEF AND ORZO (LIGHTER RECIPE)



Greek Beef and Orzo (lighter recipe) image

Enjoy the same flavorful Greek beef and pasta taste in a lighter, easy one-skillet meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 23m

Yield 4

Number Of Ingredients 7

1 lb extra-lean (at least 90%) ground beef
1 can (14.5 oz) stewed tomatoes, undrained
1 medium celery stalk, sliced (1/2 cup)
1/2 cup uncooked orzo or rosamarina pasta
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup Yoplait® Fat Free plain yogurt (from 2-lb container)

Steps:

  • In 10-inch nonstick skillet, cook beef over medium-high heat about 6 minutes, stirring frequently, until brown; drain.
  • Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 690 mg

GIOUVETSI RECIPE (GREEK BEEF STEW WITH ORZO PASTA)



Giouvetsi recipe (Greek Beef stew with Orzo pasta) image

A traditional Greek Giouvetsi (youvetsi) recipe made with orzo pasta, beef and a delicious tomato sauce. This is the perfect dish for your Sunday family dinner!

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h10m

Yield 8

Number Of Ingredients 11

1 kg/ 35 ounces diced veal shoulder or diced beef
2 medium red onions, finely chopped
2 carrots, sliced (1 cm thick)
1 tin of chopped tomatoes (400g / 14 oz.)
2 tbsps tomato paste
1 tsp sugar
1 glass of red wine
1 cinnamon stick
1/2 cup of olive oil
500g (2.5 cups) orzo pasta (kritharaki / manestra)
100g grated kefalotyri or feta cheese (5 ounces)

Steps:

  • Pat dry your Giouvetsi meat with paper towels.
  • Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty.
  • Stir in the tomato paste, sauté for a minute then pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, the sugar, the cinnamon stick and a good pinch of salt and pepper and enough water to cover the meat.
  • Turn the heat down and simmer with the lid on for about 45 minutes or until the beef is tender and fully cooked. Occasionally stir and top up with water if the sauce starts to dry out.
  • In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.
  • Once your meat is done simmering, place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix.
  • If needed, add enough water so that the pasta is just covered. As a rule of thumb you'll need about 3 cups of liquid for 1 cup of orzo pasta.
  • Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a splash of water if it has dried out, and put back in the oven for another 15 minutes.
  • To serve, sprinkle with some grated kefalotyri or any hard yellow cheese and enjoy!

Nutrition Facts : ServingSize 1 plate, Calories 486kcal, Sugar 9g, Sodium 362.4mg, Fat 21.1g, SaturatedFat 5.4g, UnsaturatedFat 14.5g, TransFat 0.1g, Carbohydrate 38.1g, Fiber 4g, Protein 35.5g, Cholesterol 79.9mg

GREEK BEEF AND ORZO



Greek Beef and Orzo image

The coolness of the yogurt nicely complements the spiciness in this Mediterranean dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 23m

Yield 4

Number Of Ingredients 7

1 pound lean ground beef
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 medium celery stalk, sliced (1/2 cup)
1/2 cup uncooked orzo or rosamarina pasta
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup plain low-fat yogurt

Steps:

  • Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
  • Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

Nutrition Facts : Calories 340, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg

GREEK LAMB AND ORZO



Greek Lamb and Orzo image

This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.

Provided by fire00starter

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 7

1 pound ground lamb
2 (14.5 ounce) cans stewed tomatoes, undrained
1 stalk celery, cut into 1/2 inch pieces
1 cup uncooked orzo pasta
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 clove garlic, minced

Steps:

  • Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g

GREEK BEEF AND ORZO (LIGHTER RECIPE)



Greek Beef and Orzo (lighter recipe) image

Enjoy the same flavorful Greek beef and pasta taste in a lighter, easy one-skillet meal. Good served with Pita bread.

Provided by Barb G.

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb extra lean ground beef
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 stalk celery, sliced (1/2 cup)
1/2 cup uncooked orzo pasta or 1/2 cup rosamarina pasta
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup plain fat-free yogurt

Steps:

  • Cook beef in a 10-inch nonstick skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
  • Stir in remaining ingredients except yogurt.
  • Heat to boiling; reduce heat.
  • Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender.
  • Serve with yogurt.

Nutrition Facts : Calories 281, Fat 6.3, SaturatedFat 2.7, Cholesterol 70.9, Sodium 643.3, Carbohydrate 25.3, Fiber 2, Sugar 7.8, Protein 29.9

BEEF & ORZO MEDITERRANEAN STYLE



Beef & Orzo Mediterranean Style image

Quick-fix skillet supper with orzo pasta, ground beef, spinach, oregano, and tomatoes. So easy to make, great for those nights when you don't feel like cooking, but don't want fast food.

Provided by Matthew Molus

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt
1 lb lean ground beef
1 onion, finely chopped
2 -4 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes
1 1/2 cups beef broth
1 teaspoon minced fresh oregano or 1/2 teaspoon crumbled dried oregano
1/4 teaspoon pepper
8 ounces dried orzo pasta (1 cup)
1 (10 ounce) package frozen chopped spinach, thawed
1/2-3/4 cup grated parmesan cheese

Steps:

  • Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
  • Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
  • Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

Nutrition Facts : Calories 525.2, Fat 16.6, SaturatedFat 7.1, Cholesterol 84.7, Sodium 954.1, Carbohydrate 53.6, Fiber 5.8, Sugar 6, Protein 39.9

BEEF AND ORZO SOUP



Beef and Orzo Soup image

Make and share this Beef and Orzo Soup recipe from Food.com.

Provided by Lorac

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 lb beef sirloin steak, cut into 3/4 inch pieces
1/2 cup pitted kalamata olive, drained,halved
2 (14 1/2 ounce) cans diced tomatoes
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
2 (14 ounce) cans beef broth
3 1/2 ounces uncooked dried orzo pasta (1/2 cup)
4 ounces crumbled feta cheese
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in 4-quart saucepan until sizzling.
  • Add beef pieces, cook over medium-high heat, stirring occasionally, until browned (7 to 10 minutes).
  • Add all remaining ingredients except cheese and parsley.
  • Continue cooking until mixture comes to a boil (3 to 5 minutes).
  • Cook, stirring occasionally, until orzo is tender (10 to 12 minutes).
  • To serve, top each serving with cheese and garnish with parsley.

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