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Moschari Kokkinisto me kritharaki (Stewed Veal with orzo)

02/11/2007 By Ivy Liacopoulou

moschari me kritharaki image

Moschari Kokkinisto me Kritharaki is a Greek dish made with stewed veal and orzo pasta is cooked in the sauce.  Although this dish is usually cooked with veal, it can also be made with beef of buffalo meat, lamb, pork, rabbit or chicken.

The veal is cooked in a tomato sauce and the cooking time differs for each kind of meat.   After the meat is cooked the pasta (usually orzo, hilopites or other type of small pasta)  is added and cooked in the sauce.

krithraki orzo image

In this recipe, I used “kritharaki” (orzo), which looks like rice but its bigger than rice and  comes in three sizes:   small, medium or large.

I usually cook the meat in a pressure cooker, which takes around half an hour and  I then transfer the meat, together with the sauce in a pyrex,  add more water and cook the pasta.

moschari-giouvetsi

 

You can also cook it on the stove top in a regular pot but more time will be need to cook the meat (around 1 hour and 15 minutes) and of course more water will have to be added.

collagemoschari kokkinisto image

Update:  11 September, 2011

Today I made this dish again making a few changes to my original recipe which are worth mentioning.  I have marked the changes in red. I used my spice mixture which gave such wonderful flavour to the sauce where the pasta was cooked.

Moschari Kokkinisto me kritharaki (Stewed Veal with orzo)

Preparation time: 15 minutes
Cooking time: About 1 hour and 15 minutes
Serves: 4 – 5 

Ingredients

  • 1/2 kilo veal cut in servings (for those of you who like meat, increase quantity)
  • 1/3 cup olive oil or just enough to wet the bottom of your pan
  • 1 medium onion, grated or finely chopped
  • 1 clove garlic, minced
  • 1 carrot grated
  • 1/2 cup finely chopped celery
  • 1 cup red dry wine
  • 1 kilo ripe fresh tomatoes, blended (or 500 grams pummaro, slightly concentrated tomato juice)
  • 1 tablespoon tomato paste
  • 2 cups water
  • Salt and freshly grated black pepper
  • 1 piece of cinnamon stick 
  • 2 – 3 all spice berries
  • 1 bay leaf
  • 1 tbsp of my Greek Spice mixture 
  • 5 cups hot water (or more as needed)
  • 500 grams medium or large kritharaki pasta (orzo)

Directions:

    1. Wash, peel and blend the fresh tomatoes. 
    2. Wash, cut and drain the meat.
    3. Heat the olive oil  in a pot (or pressure cooker) and sauté the meat in batches on both sides. Remove to a platter.  Put all the meat back in the pot and add the onion and sauté for a few minutes and then add the garlic and sauté, for a few seconds and finally the carrot and celery and mix for 2 – 3  minutes.
    4. Add the wine and cook for a couple of minutes until the alcohol evaporates.
    5. Add salt, pepper, cinnamon stick, all spice berries, bay leaf, my spice mixture, tomato paste, fresh tomatoes  and 2 cups of water.  
    6. Bring to a boil, cover pot with the lid and simmer for 1 hour and 15 minutes, or until the meat is tender (or ½ hour in the pressure cooker after the valve turns).
    7. Preheat oven to 180 degrees C / 350 F and transfer the cooked  meat with the sauce into a Pyrex or baking tin.  Discard the bay leaf and add the hot water.
    8. Add the pasta and cook for  about 20 minutes, stirring occasionally.  Add more water if necessary.
    9. Allow to rest for ten minutes and serve while warm.
    10. Grate some myzithra cheese on top and serve with feta.
Moschari Kokkinisto me kritharaki (Veal with orzo)

Moschari Kokkinisto me kritharaki (Veal with orzo)

Yield: 5
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Moschari Kokkinisto me Kritharaki is a Greek dish made with stewed veal and orzo pasta is cooked in the sauce.  Although this dish is usually cooked with veal, it can also be made with beef of buffalo meat, lamb, pork, rabbit or chicken.

Ingredients

  • 1/2 kilo veal cut in servings (for those of you who like meat, increase quantity)
  • 1/3 cup olive oil or just enough to wet the bottom of your pan
  • 1 medium onion, grated or finely chopped
  • 1 clove garlic, minced
  • 1 carrot grated
  • 1/2 cup finely chopped celery
  • 1 cup red dry wine
  • 1 kilo ripe fresh tomatoes, blended (or 500 grams pummaro, slightly concentrated tomato juice)
  • 1 tablespoon tomato paste
  • 2 cups water
  • Salt and freshly grated black pepper
  • 1 piece of cinnamon stick 
  • 2 - 3 all spice berries
  • 1 bay leaf
  • 1 tbsp of my Greek Spice mixture 
  • 5 cups hot water (or more as needed)
  • 500 grams medium or large kritharaki pasta (orzo)

Instructions

  1. Wash, peel and blend the fresh tomatoes. 
  2. Wash, cut and drain the meat.
  3. Heat the olive oil  in a pot (or pressure cooker) and sauté the meat in batches on both sides. Remove to a platter.  Put all the meat back in the pot and add the onion and sauté for a few minutes and then add the garlic and sauté, for a few seconds and finally the carrot and celery and mix for 2 - 3  minutes.
  4. Add the wine and cook for a couple of minutes until the alcohol evaporates.
  5. Add salt, pepper, (cinnamon stick, all spice berries), bay leaf, my spice mixture, tomato paste, fresh tomatoes  and 2 cups of water.  
  6. Bring to a boil, cover pot with the lid and simmer for 1 hour and 15 minutes, or until the meat is tender (or ½ hour in the pressure cooker after the valve turns).
  7. Preheat oven to 180 degrees C / 350 F and transfer the cooked  meat with the sauce into a Pyrex or baking tin.  Discard the bay leaf and add the hot water.
  8. Add the pasta and cook for  about 20 minutes, stirring occasionally.  Add more water if necessary.
  9. Allow to rest for ten minutes and serve while warm.
  10. Grate some myzithra cheese on top and serve with feta.
Nutrition Information:

Amount Per Serving: Calories: 746.91 Total Fat: 23.35g Saturated Fat: 5.2g Sodium: 1966.47mg Carbohydrates: 90.87g Fiber: 7.77g Sugar: 10.37g Protein: 35.14g
Cuisine: Greek Cuisine / Category: Main Dish

 

Useful Tips:

¤ Fresh tomatoes are pealed easily if make an X cut on the back side an we put them in hot water for a few seconds.

¤ The easiest way to grate the onion is to do it in the Multi moulinette (food processor) with a couple tbsp olive oil, which you reserve from the quantity mentioned in the recipe. A few spins are enough as we don’t want to puree the onion.  This way we save time, effort and avoid tears. 

¤ You can add any or all of these spices:  cinnamon stick, allspice berries, cloves, nutmeg, black pepper.

¤ If  tomatoes are tart, add a grated carrot or a tablespoon of ketchup or honey in the sauce.

¤ Put hot water in the pyrex, you gain about 10 minutes cooking time.

¤ Meat: Use any meat suitable for a stew.

¤ To cook the orzo, you will need about 1 1/2 cups of fluid (sauce and water), for every 100 grams orzo used,

¤ If you cannot find myzithra, substitute with kefalotyri, halloumi or parmesan.

Kopiaste and Kali Orexi!

signature Ivy

5/5 (1)

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Filed Under: Easy Recipes, Greek, Greek Traditions, Main Dishes, Meat, Pasta, Red Meat Tagged With: giouvetsi, Greek, Greek comfort food, kritharaki, moschari kokkinisto, orzo, Pasta, stewed veal, Veal - Beef

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

Previous Post: « Mpiftekia (Greek Beef burgers)
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Reader Interactions

Comments

  1. tony

    11/09/2011 at 2:04 pm

    I know I wil like this.. Will definitely try and let you know. We don't get Veal here, so maybe I will use mutton.

    • Ivy

      11/09/2011 at 7:55 pm

      Hi Tony. Thank you for passing by. I think mutton would be great. You can also make it with beef if you like. Check out the changes I have made.

  2. tony

    12/09/2011 at 4:21 am

    Sure Ivy, I am sure Beef would also be nice. It would take a couple more whistles on the cooker I guess 🙂

  3. Eftychia

    15/09/2011 at 5:04 pm

    Γιατί μου το κάνεις αυτό??? Εγώ ακόμα στις σαλάτες είμαι… Τρίτη εβδομάδα τώρα. Πάντως η συνταγή είναι τέλεια!!!

  4. Ingrid

    07/06/2013 at 2:20 pm

    I just discovered your website through the Carole’s Chatter linkup and I am glad I did, because I love Greek food, and giouvetsi is one of my favourite dishes 🙂 I’ll have to try this recipe very soon.

  5. Helen

    05/01/2017 at 12:44 pm

    I am feeling very glad to view your videos!!!!!!!!!!!!!!!!!!
    Love veal. These are my favourite dishes …………. I will try this dish very soon!!!

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