| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Meats, Main dish, Greek |
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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