* Exported from MasterCook *

Veal & Spinach - Mosxhari Me Spanaki Avgolemono

Recipe By :The AUSSIE LC GOURMET
Serving Size : 6 Preparation Time :2:20
Categories : Beef-Veal Low Carb 5-10
2000 New Ethnic-Greek
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds veal
salt & pepper to taste
3/4 cup butter
2 med. onions -- chopped
water as needed
3 pounds fresh spinach
2 eggs
2 tablespoons lemon juice

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






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Per serving: 617 Calories (kcal); 41g Total Fat; (58% calories from fat); 53g Protein; 12g Carbohydrate; 311mg Cholesterol; 619mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

NOTES : Tony Blakemore Anigma@ozemail.com.au
12.9 carbs, 7.0 fibre,39.7 protein, 35.9 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0

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