Mosxhari me spanaki avgolemono (veal & spinac
Yield: 6 Servings
Ingredients:
- 3 lb Veal Salt & pepper to taste
- 3/4 c Butter
- 2 ea Med. onions chopped Water as needed
- 3 lb Fresh spinach
- 2 ea Eggs
- 2 ea Lemons
Instructions:
juice only 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
