Sunday, 20 March 2011

Steak and Orzo Casserole

This is a fabulous dish, inspired by my Greek neighbour and her amazing cooking!

500gm Braising steak
500gm Passata
1 Onion, chopped
2 cloves of garlic, crushed
1 tbsp Olive oil
1/4 tsp ground cinnamon
1 good pinch Mixed Spice
500 ml water
250 gm Orzo
grated parmesan to serve

Over a medium heat, saute the onion and garlic in a large, heavy based saucepan until soft and translucent.

Add the beef and seal the meat.

Add the spices and stir well to release them.

Add the passata and water and cook, covered for 20 minutes on a low to medium setting.   Do not bring to the boil too hard as this will toughen the meat and you want it to be nice and soft.

Whilst the meat is stewing, turn the oven on to 180C and place a layer of Orzo in a deep, large casserole dish (25cm x 30 cm).

Pour the warmed stew over the Orzo and place in the oven.  Cook for 45 minutes, stirring every 15 minutes to ensure the Orzo doesn't stick and the meat doesn't burn.

Serve with a little grated parmesan on top.