Mosxhari Me Spanaki Avgolemono (Veal and Spinach)

Course : Greek
Serves: 6
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3 pounds veal
1 teaspoon salt and pepper to taste
3/4 cup butter
2 medium onions -- chopped
2 tablespoons water as needed
3 pounds fresh spinach
2 large eggs
2 medium lemons -- juice only

Preparation / Directions:

Cut the meat into cubes, wash, and drain well. Add salt and pepper. Brown the butter in a large pot, add meat and brown lightly; add onions and cook until they soften but do not brown. Add 1 to 2 cup water, cover pot; simmer for 1 hr. While meat is cooking, wash spinach well, and tear each leaf into 2 or 3 pieces 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 and pepper to the sauce; return meat to it, and add a little more water if necessary. Cook for 45 minutes 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, and lemon juice, beating it in well. Add some of the hot liquid 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.

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