This classic Greek dish, Mosxhari Me Spanaki Avgolemono, combines tender cubes of veal with fresh spinach in a luxurious, tangy sauce. The veal is gently browned and simmered until fork-tender, then united with wilted spinach. The star of the show is the avgolemono sauce&# 226;ÂÂa velvety emulsion of egg yolks and fresh lemon juice that coats every bite. ItâÂÂs a comforting yet elegant meal that balances rich meat with bright citrus notes. Perfect for a special weeknight dinner or a festive family gathering, this recipe delivers authentic Mediterranean flavors without overwhelming complexity. Serve it hot over rice or with crusty bread to soak up the delicious sauce.
Mosxhari Me Spanaki Avgolemono (Veal & Spinac)
Description
This classic Greek dish, Mosxhari Me Spanaki Avgolemono, combines tender cubes of veal with fresh spinach in a luxurious, tangy sauce. The veal is gently browned and simmered until fork-tender, then united with wilted spinach. The star of the show is the avgolemono sauce&# 226;ÂÂa velvety emulsion of egg yolks and fresh lemon juice that coats every bite. ItâÂÂs a comforting yet elegant meal that balances rich meat with bright citrus notes. Perfect for a special weeknight dinner or a festive family gathering, this recipe delivers authentic Mediterranean flavors without overwhelming complexity. Serve it hot over rice or with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Cut the veal into 1-inch cubes. Season generously with salt and pepper.
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Melt the butter in a large pot over medium-high heat.
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Add the veal cubes and brown lightly on all sides. Do not overcrowd the pan; work in batches if necessary.
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Add the chopped onions to the pot. Cook until softened but not browned, stirring occasionally.
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Add 1 to 2 cups of water to the pot. Cover and simmer for 1 hour, or until the meat is beginning to tenderize.
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While the meat simmers, wash the fresh spinach thoroughly. Tear each leaf into 2 or 3 pieces.
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Bring a large pot of salted water to a boil. Add the spinach and cook for about 5 minutes, just until wilted and scalded.
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Remove the spinach with a slotted spoon and drain well. Squeeze out excess moisture gently.
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Remove the veal from the pot and set aside. Add the drained spinach and any accumulated juices to the sauce in the pot. Season with salt and pepper.
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Return the veal to the pot. Add a little more water if necessary to keep the mixture moist.
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Cover and simmer for another 45 minutes to 1 hour, or until the liquid has mostly evaporated and the meat is very tender.
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Remove the pot from the heat completely. Let it sit for a minute to cool slightly.
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In a bowl, beat the eggs. Slowly whisk in the lemon juice until well combined.
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Temper the egg mixture by slowly pouring in a small amount of the hot liquid from the pot while whisking constantly.
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Pour the tempered egg mixture back into the pot. Stir gently and continuously to distribute and thicken the sauce without curdling the eggs.
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Serve hot.
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.
