Greek beef stew with orzo pasta & nutmeg (Giouvetsi with mosxokarido)
½ cup olive oil
2 cups orzo pasta
1 ½ cup tomato puree
6 cups vegetable broth or water
Black pepper freshly ground
Cut the meat in 4 portions, wash and drain. Sauté in hot oil. Pour a cup of water and simmer until tender.
In a pot pour the orzo pasta and sauté slightly, add tomato puree, nutmeg, salt and pepper and stir. Empty the pan contents into a ceramic or pyrex baking pan, add water and bake in pre-heated oven at 180οC for approximately 35 min.