Episode 10 Giouvetsi

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021


Needed for this Recipe:

Sunshine Coast Olive Oil Co. Rosemary Olive Oil



3 ½ Tbs Rosemary Olive Oil

1 Red Onion (diced)

3 Cloves Garlic (diced)

1 Kg Beef Top Sirloin or Beef Tenderloin (cubed)

1 Cinnamon Stick

3 Bay leaves

1 Tbs Salt

½ Tsp Pepper

½ Tsp Cumin

¼ C White Wine

¼ C Tomato Sauce

1 Tbs Tomato Paste

1 ½ C + ¼ C + 1 ½ C Beef Broth

1 Tbs Olive Oil

1 Bag Orzo



In a large pot, boil your beef with water. Remove beef and reserve the cooking water. In another pot, partially cook your Orzo, strain and rinse with cold water. To prevent sticking, heat 1 Tbs Olive Oil in a pan, then add the orzo and coat in the olive oil. Remove from heat and set aside. In a deep pot, heat 3 ½ Tbs Rosemary Olive Oil, mince onion and garlic, add to hot oil and cook for 1 minute. Add beef to the pot and cook for 1 minute. Add cinnamon stick, bay leaves, salt, pepper and cumin, and mix. Add wine, tomato sauce and 1 ½ C of beef broth (reserved boiling water), stir. In a glass, mix tomato paste and ¼ C or broth, add to mixture. Simmer for 10 minutes. Pour beef mixture into a baking dish, spoon in Orzo. Top up with 1 ½ C beef broth and bake for 20-25 minutes at 420. Top with Parmesan cheese.