«Τι μαγειρευτά έχετε σήμερα;» The question of the day during lunch at every taverna we visited.
A delicious home style cooked meal not on the menu was/is always a great way to go. Slow cooked beef with zucchini’s in an egg lemon sauce was an option for us one day and it did not disappoint. I enjoyed this so much, I knew I’d be making it at home for my family and to share with you.
What is Avgolemono:
A traditional method of thickening soups and other dishes that have delicious liquids. The method involves beating egg whites until thick and frothy, followed by the egg yolks, then lemon juice. The sauce is then ready to add to the meal to thicken the soup. This is done by streaming the hot stock from the soup into the avgolemono mixture with one hand and beating quickly with the other hand to ensure the hot stock does not scramble the eggs in the avgolemono.
MOSHARI ME KOLOKITHIA AVGOLEMONO | Tender Beef And Zuchinni’s Cooked in an Egg Lemon Sauce.
Mary PolitisIngredients
- 1 1/2 kg chuck steaks
- 1 onion - chopped
- 3-4 cloves garlic - chopped
- 1/2 cup white wine
- Juice of 2 lemons
- Water
- 6-7 grey zucchini’s - cut in half
- 1/2 bunch fresh dill - chopped
- For the avgolemono
- 2 eggs
- Juice of 1 or 2 lemons
Instructions
- Using a large pot for this recipe, salt the steaks and brown them on each side with drizzle of extra virgin olive oil.
- Set meat aside and add 1/3 cup olive oil to the pot along with the onion and garlic. Sauté for approximately 2 minutes then deglaze with the white wine. Simmer for another 2 minutes.
- Add in the lemon juice and dill then add the meat back into the pot. Pour in enough water till it just reaches the piece of meat sitting at the top but do not cover. Add salt and pepper to taste then cover completely and allow to simmer at medium heat for up to 1 1/2 hour or until meat is tender, checking occasionally.
- Once the meat is tender remove the lid and add the zucchini’s. Simmer at medium high heat, uncovered, and until the zucchini’s are cooked through. Turn off the heat and prepare the avgolemono.
- In a bowl, beat the egg whites then add in the yolks and beat again. Stream in the lemon juice and continuing whisking the eggs to create a frothy mixture. Collect 5 ladles of stock liquid from the pot and slowly stream it into the avgolemono mix whilst whisking vigorously to avoid scrambling.
- Return avgolemono stock mix back to the pot and stir through. Allow to sit for 5 minutes and serve.