Summer-time orzo and veal yiouvetsi

A lighter version of the classic "beef yiouvetsi" recipe which you can enjoy during Summer months. Easy to put together, a very filling and family-friendly meal

Adapted from a leaflet with recipes
from the Greek Super Market "AB Vassilopoulos"

Ingredient (for 4-6 people):
1½ kg of veal (or beef), cut in large cubes
500gr. of orzo pasta
2 medium yellow onions, grated
1 green bell pepper, cut in cubes
1 orange bell pepper, cut in cubes
2 medium carrots, thinly sliced
1 glass of white dry wine
2 cloves of garlic, minced
½ tea-cup of olive oil
2 tbsp of butter
4 large ripe tomatoes, cut in cubes (peeled, seedless and without any juices)
1 tsp of tomato paste
1 tsp of sugar
salt
pepper

Method:
Season the meat with salt and pepper.

Warm the oil with the butter in a wide pot on medium-high heat and when the butter is melted sauté the meat until it is nicely coloured on all sides.

Add the onions, the peppers and the carrots and sauté for another 2-3 minutes, gently stirring with a wooden spoon. Pour over with the wine and allow the alcohol to evaporate.

Then add the garlic, the tomatoes, the tomato paste, the sugar and 1 tea-cup of hot water. Cover the pot with the lid, turn the heat to medium-low and cook for about 1h 15minutes until the meat is quite tender.

Preheat the oven to 200°C.

Transfer the meat with its sauce into a large pyrex dish or oven pan. Add enough water in the dish making sure the quantity is four times the quantity of the orzo you will use.

Cover the pan with a lid or a large piece of foil and put in the oven. When the sauce in the pan starts boiling turn the oven temperature down to 160°C-170°C, add the orzo pasta and stir well. Check the seasoning.

Bake, uncovered, for about 20-25 minutes checking if the food needs a little more water. ***In the end the food should be left with a bit of sauce in the pan without the orzo being overcooked.

Serve immediately sprinkling on top with grated cheese.