Greek Beef And Orzo, also called kritharaki me kima, is the weeknight skillet I make when I want something that tastes like a Sunday at a Greek yiayia's table but comes together in one pan on a Tuesday. The beef browns in a hot skillet, the orzo toasts right in the drippings, and the whole thing simmers into a glossy, cinnamon-and-oregano-scented sauce that clings to every grain.
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The trick is treating the orzo like risotto: toast it first, then let it drink the tomato broth slowly so it releases its starch and thickens the sauce without any cream. A handful of crumbled feta at the end melts into salty pockets, and a squeeze of lemon cuts through the richness.
It reheats beautifully, feeds six without stress, and the leftovers somehow taste even better the next day. Serve it with a simple cucumber-tomato salad and warm pita to mop up the sauce.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a good extra-virgin Greek olive oil if you have it, since its peppery finish carries through the whole dish. Any neutral oil like avocado or canola works in a pinch.
1 large yellow onion, finely diced (about 1 1/2 cups)
Yellow onion gives the sweetest, deepest base; sweet Vidalia or a large shallot are fine swaps. Dice it small so it disappears into the sauce.
1 lb (450g) lean ground beef (85/15)
85/15 gives enough fat to brown properly without greasing up the sauce. Ground lamb is the traditional Greek choice and tastes fantastic here; ground turkey works but add an extra tablespoon of oil.
3 garlic cloves, minced
Fresh garlic only, please; the jarred stuff tastes flat after a long simmer. If you are out, 1 teaspoon garlic powder stirred in with the spices will do.
1 teaspoon dried oregano
Greek oregano is more floral than the Mexican variety, so grab it if your store carries it. Crush it between your palms before adding to wake up the oils.
1 teaspoon ground cinnamon
Yes, cinnamon in beef is the signature of this dish; do not skip it. Ceylon cinnamon is milder and sweeter, while cassia is bolder, so use a touch less if yours is very strong.
1/2 teaspoon ground allspice
Allspice is the secret warm note that makes people ask what is in this. If you do not have it, a pinch of ground cloves plus a pinch of nutmeg is a decent stand-in.
2 tablespoons tomato paste
Tomato paste adds concentrated sweetness and body; fry it for a full minute so it loses its raw tinny taste. Double-concentrate tubes are worth buying for this.
1 can (14.5 oz / 411g) crushed tomatoes
Crushed tomatoes give a rustic texture; diced will be chunkier and puree will be smoother. San Marzano-style tomatoes are sweeter and less acidic.
3 cups (720ml) low-sodium beef broth
Low-sodium lets you control the salt; if using regular broth, cut the added salt in half. Chicken broth or vegetable broth both work as substitutes.
1 1/2 cups (270g) uncooked orzo pasta
Orzo is rice-shaped pasta, so do not confuse it with actual rice. If you cannot find it, break thin spaghetti into half-inch pieces as a substitute.
4 oz (115g) crumbled feta cheese, plus more for serving
Buy feta packed in brine, not the dry crumbles, for a creamier texture and better flavor. Greek feta is tangier than French or Bulgarian.
Tips & Tricks
Toast the orzo before adding liquid
stirring raw orzo in the beef drippings for 2 minutes until it smells nutty and turns light golden keeps the grains separate and builds a deeper flavor.
Salt at the end, not the beginning
feta, broth, and tomato paste all carry salt, so taste after the feta goes in before reaching for the shaker.
- Stir only occasionally once the broth goes in: constant stirring makes gluey orzo, so stir every few minutes and let the bottom caramelize a little between stirs.
- Watch the last 5 minutes of simmering closely: orzo goes from perfectly al dente to mushy fast, so start tasting at the 12-minute mark and pull it off the heat while it still has a slight bite.
Pro Tips
Step-by-Step Instructions
1. Brown the beef
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat (375F / 190C) for 2 minutes, then add the onion and cook 4 minutes until translucent. Add the beef, break it into small pieces, and cook 6 to 7 minutes until no pink remains and the edges are deeply browned.
2. Bloom the spices
Push the beef to one side, add the garlic, oregano, cinnamon, and allspice to the fat, and stir for 30 seconds until fragrant. Stir the tomato paste in and fry 1 minute until it darkens to a brick red, which removes the raw tomato taste.
3. Add the tomatoes
Pour in the crushed tomatoes and scrape up every browned bit from the bottom of the pan with your spoon. Simmer 3 minutes until the mixture thickens and the bubbles slow down.
4. Toast the orzo
Stir in the dry orzo and cook 2 minutes, stirring constantly, until the grains look glossy and smell toasted. This step is what keeps the finished dish creamy instead of sticky.
5. Simmer the orzo
Pour in the beef broth and 1/2 teaspoon salt, bring to a boil, then reduce heat to low (200F / 95C), cover, and simmer 14 to 16 minutes. Stir every 3 to 4 minutes; the orzo is done when it is al dente and the sauce coats the back of a spoon.
6. Finish with feta
Turn off the heat, stir in the feta, and let the skillet rest 5 minutes uncovered so the sauce tightens. Taste and add salt and black pepper, then scatter extra feta and a squeeze of lemon over the top before serving.
Delicious Variations
Lamb Version
swap the ground beef for ground lamb and add 1/4 teaspoon ground cumin for a richer, more traditional taste.
Spicy Skillet
add 1/2 teaspoon red pepper flakes with the garlic and finish with torn fresh mint instead of lemon.
Vegetarian Mushroom Orzo
replace the beef with 1 lb cremini mushrooms and use vegetable broth, adding 1 tablespoon soy sauce for depth.
How to Store Greek Beef And Orzo
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the orzo will absorb sauce, so stir in a splash of broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating, as the orzo softens slightly on freezing.
Reheating
Reheat gently in a covered skillet over medium-low heat (250F / 120C) with 2 tablespoons of broth or water, stirring until hot, about 6 to 8 minutes.
Frequently Asked Questions
Q: Can I use rice instead of orzo in Greek beef and orzo?
Yes, but use long-grain white rice and add 1 extra cup of broth, since rice absorbs more liquid than orzo. Simmer covered for 18 to 20 minutes instead of 14 to 16, and do not stir it as often or it will turn sticky.
Q: Why is my orzo mushy?
Orzo turns mushy when it is overcooked or stirred too much, which releases too much starch. Start tasting at 12 minutes, keep the heat low, and stir only every 3 to 4 minutes so the grains stay separate.
Q: What do you serve with Greek beef and orzo?
Serve it with a simple cucumber and tomato salad, warm pita bread, and a dollop of plain Greek yogurt. A sprinkle of fresh parsley or mint on top adds a fresh finish.
Q: Is Greek beef and orzo the same as pastitsio?
No, pastitsio is a baked casserole with béchamel sauce and tubular pasta, while this dish is a stovetop skillet with orzo. The flavors are similar, but this version is much faster and does not require an oven.
Q: Can I make Greek beef and orzo ahead of time?
Yes, make it up to 2 days ahead and refrigerate it in an airtight container. Reheat it in a covered skillet over medium-low heat with a splash of broth, since the orzo thickens as it sits.
Grab your biggest skillet, brown that beef, and let the cinnamon do its magic. Make this Greek Beef And Orzo tonight and tell me in the comments whether you went beef or lamb.
Greek Beef And Orzo
Greek Beef And Orzo is a saucy one-pan skillet dinner with cinnamon-spiced beef, tender orzo, and feta.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 1 lb (450g) lean ground beef (85/15)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 tablespoons tomato paste
- 1 can (14.5 oz / 411g) crushed tomatoes
- 3 cups (720ml) low-sodium beef broth
- 1 1/2 cups (270g) uncooked orzo pasta
- 4 oz (115g) crumbled feta cheese, plus more for serving
📋 Instructions
- 1Brown the beef — Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat (375F / 190C) for 2 minutes, then add the onion and cook 4 minutes until translucent. Add the beef, break it into small pieces, and cook 6 to 7 minutes until no pink remains and the edges are deeply browned.
- 2Bloom the spices — Push the beef to one side, add the garlic, oregano, cinnamon, and allspice to the fat, and stir for 30 seconds until fragrant. Stir the tomato paste in and fry 1 minute until it darkens to a brick red, which removes the raw tomato taste.
- 3Add the tomatoes — Pour in the crushed tomatoes and scrape up every browned bit from the bottom of the pan with your spoon. Simmer 3 minutes until the mixture thickens and the bubbles slow down.
- 4Toast the orzo — Stir in the dry orzo and cook 2 minutes, stirring constantly, until the grains look glossy and smell toasted. This step is what keeps the finished dish creamy instead of sticky.
- 5Simmer the orzo — Pour in the beef broth and 1/2 teaspoon salt, bring to a boil, then reduce heat to low (200F / 95C), cover, and simmer 14 to 16 minutes. Stir every 3 to 4 minutes; the orzo is done when it is al dente and the sauce coats the back of a spoon.
- 6Finish with feta — Turn off the heat, stir in the feta, and let the skillet rest 5 minutes uncovered so the sauce tightens. Taste and add salt and black pepper, then scatter extra feta and a squeeze of lemon over the top before serving.
