cateory: cuisine
Beef with Egg Noodles and Egg Lemon Sauce
Reviews: 198
Ingredients:
-
Another classic on the region’s Sunday table.
- 1⁄3 cup extra-virgin olive oil, plus a little for the noodles
- 2 medium onions, finely chopped
- 7 cups water
- 4 to 5 pounds whole bone-in beef shank, trimmed of fat
- Salt and freshly ground black pepper to taste
- 1 pound Greek hilopites or other egg noodles
- 4 large eggs
- Juice of 2 large lemons
How to make
Beef with Egg Noodles and Egg Lemon Sauce
Beef with Egg Noodles and Egg Lemon Sauce
- Heat the olive oil in a large pot over medium heat and add the onions. Cover, reduce the heat to medium-low, and steam the onions in the oil until very soft, about 15 minutes. Without removing the onions, add 3 cups of the water to the pot and bring to a boil. Add the meat, season with salt and pepper, cover, and simmer until the meat is very tender and almost falling off the bone, about 2 hours. Skim the foam off the surface of the water as the meat cooks.
- Remove the meat and onions from the pot with a slotted spoon and set aside. Add the remaining 4 cups water to the pot, season with salt, and bring to a boil. Add the noodles and simmer until tender. Do not drain. Remove the noodles with a slotted spoon and spread on a serving platter, tossing with a little olive oil to keep them from clumping together. Place the meat on top of the noodles in the center of the platter.
- Make the egg-lemon sauce: Beat together the eggs and lemon juice in a bowl until frothy. Add a ladleful of the broth to the egg-and-lemon mixture in a slow, steady stream, beating all the while. Repeat with another ladleful of broth, then pour the mixture into the pot and stir to combine
- . Pour the avgolemono over the meat and noodles and serve immediately.
Comments for
Beef with Egg Noodles and Egg Lemon Sauce
Beef with Egg Noodles and Egg Lemon Sauce
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