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Title: Manestra (Meat with Orzo)
Categories: Greek Pasta Meat
Yield: 4 Servings
| Karen Mintzias | ||
| 1 | tb | Oil |
| 1 | lb | Beef or lamb stew meat |
| 2 | Onions; chopped | |
| 1 | c | Tomato sauce; -=OR=- |
| 1 | tb | -Tomato paste instead |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/8 | ts | Cinnamon |
| 1 | ts | Spearmint flakes |
| 4 | c | Boiling water |
| 1 | c | Manestra (orzo) |
| 1 | c | Grated cheese (Mizithra!) |
Heat oil in large saucepan and brown meat and onions for 10 minutes over medium heat. Add tomato, seasonings, and 2 cups water. Cover and simmer for 1 1/2 hours until meat is tender.
Add remaining water and bring to a boil. Add manestra. Stir once or twice. Simmer 20 minutes more. Serve hot with grated cheese.
From "The Complete Greek Cookbook" by Theresa Karas Yianilios, Avenel Books, New York.
Typed for you by Karen Mintzias
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