Giouvetsi is a traditional Greek dish typically made with beef, lamb, or chicken, slow-cooked with orzo pasta (or sometimes trahanas, as in this version) in a rich tomato-based sauce. It is commonly baked in the oven, but stovetop versions like the one above are also popular. The dish combines tender meat with flavorful ingredients like tomatoes, garlic, onion, and spices such as cinnamon and paprika, giving it a warm and aromatic depth. Giouvetsi is often served as a comforting family meal, enjoyed with a sprinkle of cheese on top. Its rustic simplicity makes it a staple of Greek home cooking.
Trahanas is a traditional Greek pasta made from fermented milk or yogurt mixed with wheat, shaped into small granules. It’s often cooked into a thick, comforting soup or added to stews like giouvetsi, offering a tangy flavor and creamy texture.
Ingredients
5 portions of beef
300g trahanas (traditional Greek pasta)
4 ripe tomatoes, finely chopped
2-3 garlic cloves, finely chopped
2 onions, finely chopped
Salt
Pepper
Sweet paprika
Cinnamon
Olive oil
Instructions
Heat the olive oil in a pot, sauté the beef until browned on all sides. Transfer the beef to a bowl and set it aside.
In the same oil, sauté the onion and garlic, then add the tomatoes and sauté everything together for 2-3 minutes.
Return the beef to the pot with the sauce.
Cover the beef with water, then add salt, pepper, paprika, and cinnamon. Cover the pot with its lid and simmer for 1 to 1.5 hours until the beef is tender.
When the beef is ready, remove it from the pot and add the trahanas to the sauce.
Stir the trahanas constantly while it cooks to prevent sticking. If more water is needed during cooking, add enough to achieve a creamy consistency.
Finally, return the beef to the pot with the trahanas, let everything cook together for 3-4 minutes, and then remove from heat.
Enjoy your meal!