Mosxhari Blanket (Veal in Avgolemono Sauce)

Mosxhari Blanket is a comforting Greek-inspired dish featuring tender cubes of veal leg simmered until fork-tender in a rich, aromatic broth. The star of the dish is the vibrant avgolemono sauce, a classic emulsion of egg yolks and fresh lemon juice that adds a luxurious, silky texture and bright acidity. This recipe balances the savory depth of onions, celery, and parsley with the sharp zest of lemon, creating a harmonious flavor profile. It is an elegant yet home-style meal perfect for dinner parties or special family gatherings. Serve with rice or crusty bread to soak up the delicious sauce.

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 582.3

Description

Mosxhari Blanket is a comforting Greek-inspired dish featuring tender cubes of veal leg simmered until fork-tender in a rich, aromatic broth. The star of the dish is the vibrant avgolemono sauce, a classic emulsion of egg yolks and fresh lemon juice that adds a luxurious, silky texture and bright acidity. This recipe balances the savory depth of onions, celery, and parsley with the sharp zest of lemon, creating a harmonious flavor profile. It is an elegant yet home-style meal perfect for dinner parties or special family gatherings. Serve with rice or crusty bread to soak up the delicious sauce.

Ingredients

3 pound Veal leg--cut 2" cubes
0.5 lb Onions, chopped
1 tb Celery, chopped
1 tb Parsley, chopped
2 ea Bay leaves
4 tb Butter
4 tb Flour
3 ea Egg yolks
2 ea Lemons, juice only
Salt to taste
A few peppercorns
Water as needed

Directions

1
Pat the veal cubes dry with paper towels and season generously with salt and pepper.
2
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of butter.
3
Brown the veal cubes in batches until golden on all sides. Remove veal and set aside.
4
In the same pot, add the remaining butter. Saut onions, celery, and parsley until softened, about 5 minutes.
5
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
6
Gradually whisk in water, stirring to prevent lumps. Add bay leaves and peppercorns.
7
Return the veal to the pot. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1 to 1.5 hours until veal is tender.
8
In a small bowl, whisk together egg yolks and lemon juice until smooth.
9
Remove the pot from heat. Let the broth cool slightly for 5 minutes to temper the eggs.
10
Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking vigorously to temper.
11
Pour the egg-lemon mixture back into the pot, whisking constantly to incorporate.
12
Simmer on very low heat for 2-3 minutes until the sauce thickens slightly. Do not boil, or the eggs will scramble.
13
Taste and adjust seasoning with salt and pepper if needed. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 582.3kcal

% Daily Value *
Total Fat 20.4g32%
Saturated Fat 7.5g38%
Cholesterol 275.8mg92%
Sodium 234.9mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent the avgolemono sauce from curdling, ensure the broth is not boiling when adding the egg mixture. If the sauce breaks, immediately remove from heat and blend with an immersion blender or transfer to a regular blender and pulse until smooth.

For a richer sauce, you can substitute half of the water with chicken or veal stock.

If the sauce is too thick, thin it with a little more warm water or stock. If too thin, whisk in an additional egg yolk mixed with a tablespoon of lemon juice off the heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently. Avoid microwave reheating as it may cause the eggs to curdle.

Garnish with fresh chopped parsley and a drizzle of high-quality olive oil before serving.

Keywords: avgolemono, greek, veal, lemongrass, egg yolk, comfort food, dinner, simmered, tender, lemon sauce, mediterranean, meat, herbs, bay leaf, onion, celery, parsley, emulsion, classic, home cooking

Read it online: https://www.chefs-mate.com/recipe/mosxhari-blanket-veal-in-avgolemono-sauce/