Beef and orzo casserole with feta and mushrooms

INGREDIENTS

PREPARATION

In a saucepan, put 2 tbs oil to slightly cover the bottom.

EXECUTION

Add the chopped onions and leeks together with the sugar and sauté for 5 minutes until soft. Take the veggies out of the pan and set them aside. In a large saucepan, heat 5 tablespoons of oil and add the meat, chopped into pieces. Stir with a wooden spoon until golden brown all over. Quench the meat with a glass of white wine and let boil for another minute until the alcohol evaporates. After the veggies have browned, add the bay leaves and a pinch of cumin. Add salt and pepper and a glass of water. Put the lid on the pot and cook on low heat for about 1.5 hours until the meat is tender. Meanwhile, melt 30 g butter in a pot and add the mushrooms, cut in half, as soon as it starts to burn. Sauté them, add a pinch of garlic powder, and quench with a little water and lemon juice. Add a teaspoon of mustard to the mix. Set things aside for now. Transfer the meat, along with its juices, to a hull when it's done. Add the mushrooms and orzo pasta. Mix well, and then sprinkle the feta on top.

Bake for around 30 minutes at 180° C in a preheated oven.