Gyuvetsaki (meat kritaraki)

Submitted by enr on 03 Apr 2013
1 kg goat, lamb or veal
300 g ripe tomatoes
2 tbsp concentrated tomato juice
1/3 cup white wine
2-3 bay leaf
allspice 2
3 cloves of grains
1 stick cinnamon
salt, pepper
500 g kritaraki (rice-vermicelli)
1 large onion
1/2 cup olive oil
pinch of sugar
parmesan or mulletotiri
Gyuvetsaki (meat kritaraki)
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The meat is cut into portions, pre-cleaned from the skins. Washed, dried and placed into the pan with hot butter. Stew, along with 2 tbsp water, add the finely cut onions. Stews the onion until soft and the meat is no blood. Add the wine after evaporating tomato juice and all spices. I prepare it in a pressure cooker for faster cooking of the meat. Pour water to cover the meat and boil until ready meat. Ready meat sauce transfer home to a large pan, add rice-vermicelli Valley water to boil and the pasta. Do not take a long time because each pasta continues to absorb the liquid around, about 10 minutes. Serve warm topped with Parmesan or other hard cheese.
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03 Apr 2013