Recipe for Greek Style Veal with Egg and Lemon Sauce
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This classic dish is finished with an avgolemono sauce prepared that has been prepared using veal stock. You may put other ingredients in this stew if you desire, such as beans, potatoes, and even artichoke hearts.
Greek Style Veal with Egg and Lemon Sauce (Moschari Avgolemono) Recipe Ingredients:
- 2-3 pounds boneless veal, cut in 3-inch pieces
- 2 tablespoons
- 1/2 cup water
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 tablespoon fresh, chopped parsley
- 1 recipe avgolemono, prepared with veal stock
Instructions to Prepare Greek Veal With Egg and Lemon Sauce:
Add the veal cubes, olive oil, water, onion, celery, and parsley to a large pot and cover it. Bring to a boil over medium heat and then simmer on low until the pieces cook through and about 3 cups or so of stock forms.
Drain out the stock and set leave the meat and vegetables in the pot. Prepare the avgolemono sauce using the stock and stir into the pot with the meat and vegetables. Serve immediately.
This post was written by Greek Boston