| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Greek, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Veal |
|
|
Salt & pepper to taste |
| 3/4 |
c |
Butter |
| 2 |
|
Med. onions, chopped |
|
|
Water as needed |
| 3 |
lb |
Fresh spinach |
| 2 |
|
Eggs |
| 2 |
|
Lemons, juice only |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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