Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched kitchens of Greece! This extraordinary Mosxhari Blanket Veal with Avgolemono Sauce is not just a meal—it's a creamy, lemony embrace of traditional Greek cuisine that will make your dinner guests think you've trained in a Mediterranean kitchen. With its melt-in-your-mouth veal, silky egg-lemon sauce, and perfectly cooked rice, this dish promises to be the star of your dining table, delivering comfort and sophistication in every single bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 kg veal, cut into pieces
- 2 cups chicken broth
- 1/2 cup lemon juice
- 3 eggs
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 cup rice
- Fresh parsley for garnish
Instructions
- Prepare the veal by patting the meat dry with paper towels and seasoning generously with salt and pepper.
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the veal pieces on all sides until they develop a golden-brown crust, working in batches to avoid overcrowding.
- Once all meat is browned, return the pieces to the pot and pour in the chicken broth. Bring to a gentle simmer, then reduce heat to low.
- Cover the pot and let the veal cook slowly for approximately 30-35 minutes, or until the meat becomes tender and easily falls apart.
- About 15 minutes before the meat is done, add the rice to the pot, stirring to distribute evenly and ensure it cooks in the flavorful broth.
- Prepare the avgolemono sauce by whisking eggs in a separate bowl until they become light and frothy. Gradually add lemon juice while continuing to whisk.
- Carefully temper the egg mixture by slowly adding a few ladles of hot broth from the pot, whisking constantly to prevent the eggs from scrambling.
- Pour the tempered egg-lemon mixture back into the pot, stirring gently to create a creamy, silky sauce that coats the veal and rice.
- Allow the sauce to thicken for 2-3 minutes over low heat, being careful not to let it boil.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with freshly chopped parsley, accompanied by a side of crusty bread or a simple Greek salad.
Tips
- Pat the veal dry before seasoning to ensure a perfect golden-brown crust when browning.
- Brown the meat in batches to prevent overcrowding, which can steam instead of sear the meat.
- When making the avgolemono sauce, temper the eggs slowly by adding hot broth gradually to prevent scrambling.
- Use fresh, high-quality lemon juice for the brightest, most authentic flavor.
- Keep the heat low when finishing the sauce to maintain its smooth, creamy texture.
- Choose a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Fresh parsley is not just a garnish—it adds a bright, fresh note to the rich dish.
- Serve immediately for the best texture and temperature of the sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 45g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 180mg
