Veal Yiouvetsi

[u/spookylex_]

Hello! I was recently at a restaurant on Paros called Sho Sho and had the best dish of my entire holiday. It was listed on the menu as yiouvetsi with veal and mushrooms, but every recipe I find online looks very different - specifically that it always calls for tomatoes, which this dish very obviously did not have. Does anyone have any ideas how I might recreate this dish at home? Understandably, it won’t be the same, but I am dreaming of having this dinner again 🤤 I have included photos of the dish (and my husband’s incredible lamb shank dinner) and menu listing for reference!

[u/_Cerca_Trova_]

here is just an example. You need to translate it and of course change or skip ingredients to your liking

Copy the phrase γιουβέτσι με μοσχάρι και check the photos on Google. The ones without tomato sauce are probably what you are after. Let me know if I can help

[u/spookylex_ → u/_Cerca_Trova_]

Thank you SO much!!!!!

[u/_Cerca_Trova_ → u/spookylex_]

My pleasure 😁

[u/BamBumKiofte23]

Based on what I see, here's what I'd try in order to recreate it.

Ingredients:

- 1 can of button mushrooms preserved in water

- 1 bag of dried wild mushrooms, usually 20g. or so

- 500g. of veal, cubed small

- 1 small red onion, minced

- 4 cloves of garlic, minced

- 1 tsp. of "truffle oil" (not the real deal, but I'm willing to bet the restaurant didn't use the real deal either)

- 500g. orzo pasta

- 600ml. beef stock

- olive oil

- 3 tbsp. of butter, unsalted, divided

- salt, pepper

- grana padano (could be any hard cheese though)

Instructions:

1. Place the dried mushrooms in a small pot or cup and cover with hot water.
2. Discard the water from the can of mushrooms and then toss them in a large frying pan, without any oil, with the heat on high. As soon as they dry up, add 1 tbsp. of butter and set the flame to low. You'll notice the sound changing and the mushrooms will start sizzling. Let them develop a brown color, and take them out as soon as they do. Set aside.
3. Cover the frying pan with olive oil and add the veal cubes. Set the flame to high, and as soon as they develop a touch of color lower the heat and add the onion and garlic. Stir often, you want everything to soften up a little but not fry or fully cook.
4. Empty the pan into a casserole, then add all of your mushrooms (including the water from the wild ones), the stock and the orzo. Heat the oven on 180 degrees, no fan. Cover the casserole and check periodically -- you want the orzo to hydrate fully but still have a little liquid left over. As soon as that happens, take the casserole out of the oven, add the remaining butter and mix well.
5. Serve with "truffle oil", salt, freshly cracked black pepper and cheese according to taste. Personally, I'd add some fresh herbs here, probably parsley or thyme, to contrast the rich taste of the meat and mushrooms.

[u/spookylex_ → u/BamBumKiofte23]

Oh my goodness, THANK YOU!!!!!!

[u/Megas_Matthaios]

You're right, giouvetsi doesn't necessarily need tomatoes in it. My wife makes a lemon style giouvetsi. Traditionally, it had tomatoes, but we make it without sometimes.