Veal with tomato sauce and orzo baked in the oven is traditionally a Sunday dish that is served at lunch time when all the members of the family gather and enjoy a leisurely meal. Orzo is the Italian name of this small pasta, and in Greek it is called kritharaki. Whatever its name, it is easy to cook, very tasty and can become a firm favorite with your family.





1 ½ kilos veal
2 cups orzo
3 – 4 ripe tomatoes grated (or a can or tomatoes)
½ cup white wine
2 cloves of garlic, minced
3 tablespoonfuls olive oil
3 – 4 tablespoonfuls butter or margarine
Salt, pepper
Grated cheese for serving (I have used grated myzithra cheese)



You can use a whole piece of veal, or you can cube it so that it cooks much faster.

Place the oil in a pan and when it is hot add the meat and sauté it. Add the garlic and sauté for one minute more. Add the wine, and when it evaporates, add 1 cup of water (or stock), the tomatoes, salt and pepper. Cover the pan and simmer, until the meat is almost done. Check the water so that it doesn’t burn.

Transfer the meat to a baking pan and add 1 – 2 cups of water. Place the pan in a pre-warmed oven and bake for about 10 minutes, until the water boils. Add the orzo and stir carefully. Check the pan every 5 – 10 minutes, stir the orzo and if needed, add some more hot water. Bake for about half an hour altogether. Taste to adjust seasonings and check if the orzo is done. It should not bee too dry at the end of the cooking time.

Serve immediately with grated cheese, a green salad, feta cheese and crusty bread.


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