A delicious casserole dish with ground beef, orzo noodles, and feta.
2–3 tbsp. olive oil
1 red onion, chopped
4–5 garlic cloves, chopped
18 oz. (500g) ground beef
2 tbsp. tomato paste
25 fl. oz. (750ml) vegetable broth
1 can (14 oz./400g) tomatoes in pieces
1/3 cup (80ml) milk
1 tsp. oregano
1/2 tsp. sweet paprika powder
salt, lemon pepper
11 oz. (300g) Orzo (Kritharaki)), uncooked
7 oz. (200g) feta cheese
some olive oil
some fresh thyme
1. Peel and chop the onion and garlic. Add the oil to a large pot and heat up. Fry the onion and garlic until soft and glossy. Add the ground beef and cook until nicely browned. Add the tomato paste and stir to combine, let cook for some time so some roasting flavors can develop. Deglaze with the vegetable broth, add the tomatoes and milk and mix in. Season with oregano, paprika powder, salt, and lemon pepper. Let simmer for about 10 minutes.
2. While the sauce is cooming, preheat the oven to 350°F (180°C). Remove the pot from the heat, stir in the uncooked Orzo (Kritharaki) noodles, and transfer to a large casserole dish. Crumble the feta and sprinkle on top. Bake for about 30 minutes. Remove from the oven, let cool down for several minutes, then drizzle with some olive oil and sprinkle with fresh thyme before serving.
Keywords: casserole dish, ground beef, tomato, feta, orzo, risen, kritharaki, pasta