Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, giouvarlakia in tomato sauce with avgolemono. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Giouvarlakia in tomato sauce with avgolemono is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Giouvarlakia in tomato sauce with avgolemono is something which I have loved my entire life. They’re nice and they look fantastic.
Giouvarlakia, pronounced yiou-vahr-LAH-khia, is a Greek soup with meatballs using ground veal (or After cooking the meatballs we add the avgolemono, which is an egg and lemon sauce, which thickens and becomes a delicious soup. You can also cook them in a tomato based soup, but these ones. Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)?
To begin with this recipe, we have to first prepare a few components. You can cook giouvarlakia in tomato sauce with avgolemono using 15 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Giouvarlakia in tomato sauce with avgolemono:
- Make ready 600 g ground beef
- Make ready 1 large onion
- Get 1 small onion
- Get 1 bunch parsley
- Take 1/2 cup medium-grain white rice
- Make ready 1 little oregano
- Get salt
- Prepare pepper
- Make ready 2 medium-sized potatoes
- Prepare 2 tomatoes, grated, or 1/2 can finely chopped tomatoes
- Prepare 1 tbsp tomato paste
- Make ready 1 clove garlic
- Take 1/4 cup olive oil
- Get 1 small lemon
- Take 1 egg
Warning for leftovers: Sauce will not keep more than a day or two. These giouvarlakia tasted better than my mom's (just dont tell her!) Giouvarlakia avgolemono is actually a meatball soup in egg-lemon sauce! The main ingredients of the meatballs are beef, pork and rice and this dish is the most amazing wintery food ever!!! I also have a delicious crunchy garlic baguette with cream cheese!
Steps to make Giouvarlakia in tomato sauce with avgolemono:
- Finely chop the large onion and the parsley and knead them with the ground meat, the rice, the oil andthe oregano seasoning with salt and pepper according to taste.
- Place in the fridge to set until you prepare the sauce.
- Sauté the small onion, finely chopped, in a little oil.
- Add the tomatoes, the tomato paste and a little water, just over the middle of the pot.
- Add the garlic, crushed, salt and pepper and a vegetable stock cube (if you like - mind the salt).
- Cut the potatoes into large cubes and when the sauce has boiled add them in.
- After 15 minutes and since you have already prepared your gouvarlakia, turn down the heat and add them carefully to the sauce.
- Make sure you don't use a ladle to stir but shake the pot with your hands so that they don't break apart.
- Let them boil for 40 minutes to 1 hour.
- When they have boiled, remove from heat and make the avgolemono (egg-lemon sauce) as following.
- Separate the yolk and the white of the egg. Beat both well to a foam, separately.
- Add the lemon juice to the yolk and beat a little.
- Add the mixture of egg yolk and lemon juice to the egg white, while beating and then stock from the pot to temper.
- Pour it over the food and shake the pot well to distribute evenly.
I hope you like it my friends!!! Omi´s Giouvarlakia Avgolemono - Hackfleischbällchensuppe nach nordgriechischer Art. VARIANTE: Giouvarlakia in Tomaten Sauce: wer die Zitronen - Ei - Sauce nicht mag, kann stattdessen Tomatenpüree nehmen zu den Hackfleischbällchen und Brühe hineingeben und zuletzt ca. Avgolemono Soup (aka Greek Lemon Chicken Soup) Recipe : A light and bright Greek style lemon chicken soup with rice that is thickened with eggs. · Giouvarlakia is a Greek meatball soup that is finished off with avgolemono - a tangy lemon and egg sauce. Delicious Greek Meatball Soup - Giouvarlakia, Youvarlakia in Egg lemon sauce in a metal casserole on a wooden table with kitchen towel and ladle, classic recipe, vertical view from above.
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