Mosxhari Me Spanaki Avgolemono (Veal & Spinac Recipe




Mosxhari Me Spanaki Avgolemono (Veal & Spinac Ingredients

3 lb veal
1 salt & pepper to taste
3/4 cup butter
2 each med. onions, chopped
1 water as needed
3 lb fresh spinach
2 each eggs
2 each lemons, juice only

A Recipe for
Mosxhari Me Spanaki Avgolemono (Veal & Spinac

 

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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Mosxhari Me Spanaki Avgolemono (Veal & Spinac

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Mosxhari Me Spanaki Avgolemono (Veal & Spinac Directions

Cut the meat into cubes, wash, and drain well. Add salt & pepper.
Brown the butter in a lge. pot, add meat and brown lightly; add
onions and cook until they soften but do not brown. Add 1 to 2 c.
water, cover pot; simmer for 1 hr. While meat is cooking, wash
spinach well, and tear each leaf into 2 or 3 pcs. Boil water in
another pot, add salt; add spinach, cook just long enough to scald (5
min.), then remove with slotted spoon and drain.

Remove meat from its pot; add spinach and salt & pepper to the
sauce; return meat to it, and add a little more water if necessary.
Cook for 45 min. to 1 hr. longer, or until all the liquid has been
absorbed and only the butter remains. Remove from the heat.

Prepare the avbgolemono sauce. Beat the eggs, andd lemon juice,
beating it in well. Add some of the hot luquid from the pot to the
sauce, beating constantly. Pour back into the pot and shake it gently
to distribute and thicken the sauce. Serve hot.d

Serves: 6

 

 

 

 

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