Beef and Spinach with Egg and Lemon Sauce
Moschari - Spanaki Avgolemono
A delicious tasting casserole of tender beef and spinach, served with the classic Greek avgolemono - egg and lemon sauce.
You can use beef tenderloin for this recipe, or other good quality cuts of meat.
There is so much publicity these days regarding the health benefits of eating green leafy vegetables, and this is a wonderful recipe to help you include spinach into your daily meals.
2 medium onions
3/4 teacup butter
Cut the meat into small portions.
Put salt and pepper on the meat and saute in a pan with the butter, lightly.
Add the onions, finely chopped, to saute.
Add 1-2 teacups water.
Cover saucepan and simmer for 1 hour.
In the meanwhile, prepare the spinach, cutting it into 2-3 pieces per stem. Boil it separately for 1 minute or so.
Drain and let it sit.
After 1 hour, remove the meat from the pan and put the spinach in.
Put salt and pepper on the meat and put in the pan again, cover and simmer for 3/4 -1 hour until there is only a thick rich sauce on the bottom of the pan.
Take off the heat.
Beat the eggs and add the lemon juice bit by bit.
Take a little of the hot sauce from the saucepan and stir it into the egg mixture.
Then, over a very low heat, pour the egg and lemon mixture -
into the meat and stir until all is combined and heat just until the egg lemon sauce takes the temperature of the meat.
Be careful not to overheat at this stage as the egg can curdle or go solid if over cooked.
This beef and spinach meal can be done with tomatoes, fresh or @500g tin tomatoes, chopped. Put these in the pan along with the water. You omit the last part with the egg and lemon sauce.
Kali Orexi - Bon Appetit
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