Prepare to be transported to the sun-drenched kitchens of Greece with this mouthwatering Veal and Spinach Avgolemono - a dish that promises to revolutionize your dinner routine! Imagine tender, golden-brown veal cubes nestled in a creamy, tangy sauce that will make your taste buds dance with Mediterranean delight. This isn't just a recipe; it's a culinary journey that combines traditional Greek cooking techniques with an irresistible flavor profile that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 kg veal, cut into cubes
- 300 g spinach, washed and chopped
- 1 onion, chopped
- 2 cups chicken broth
- 3 eggs
- 1/2 cup lemon juice
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare the ingredients by cutting the veal into uniform cubes, approximately 1-inch in size. Ensure the meat is pat-dried with paper towels to promote better browning.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the veal cubes with salt and pepper, then brown them in batches, ensuring each piece develops a golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and sauté the chopped onion until translucent and soft, approximately 3-4 minutes.
- Return the browned veal to the pot, and pour in the chicken broth. Bring the mixture to a gentle simmer, cover, and let it cook on low heat for about 25-30 minutes or until the veal becomes tender.
- While the veal is simmering, prepare the avgolemono sauce. In a separate bowl, whisk the eggs until they are light and frothy.
- Gradually add the lemon juice to the eggs, continuing to whisk constantly to prevent curdling. This process will create a smooth, creamy sauce base.
- When the veal is nearly tender, add the chopped spinach to the pot and cook for an additional 5 minutes until the spinach wilts and becomes tender.
- Temper the egg-lemon mixture by slowly adding a few ladles of the hot cooking liquid to the eggs while whisking continuously. This will gradually raise the temperature of the eggs without scrambling them.
- Pour the tempered avgolemono sauce back into the pot, stirring gently to combine. Allow the sauce to thicken slightly over low heat, but do not let it boil.
- Taste and adjust seasoning with additional salt and pepper as needed. The sauce should have a balanced, tangy flavor from the lemon and a creamy texture from the eggs.
- Remove from heat and let the dish rest for 5 minutes before serving. This allows the flavors to meld and the sauce to set slightly.
- Serve hot, preferably with rice or crusty bread to soak up the delicious avgolemono sauce.
Tips
- Meat Preparation is Key: Pat the veal cubes completely dry before browning to ensure a perfect golden crust. Moisture prevents proper caramelization.
- Avoid Egg Scrambling: When making the avgolemono sauce, temper the eggs carefully by slowly adding hot liquid while whisking constantly. This prevents curdling and ensures a smooth, creamy sauce.
- Low and Slow is the Way to Go: Simmer the veal gently to keep it tender and prevent toughening. The long, slow cooking process breaks down the meat's connective tissues.
- Fresh Ingredients Matter: Use fresh, high-quality lemon juice and farm-fresh eggs for the most vibrant avgolemono sauce.
- Resting Time is Crucial: Allow the dish to rest for 5 minutes after cooking to let the flavors meld and the sauce set perfectly.
- Serving Suggestions: Pair with fluffy rice or crusty bread to soak up the delicious sauce. A crisp Greek salad makes an excellent side dish. Pro Chef's Hack: If the sauce seems too thick, thin it out with a little extra warm chicken broth. If it's too thin, continue cooking on low heat, stirring gently until it reaches your desired consistency.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
