Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, giouvarlakia in tomato sauce with avgolemono. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Want to make a traditional Greek Meatball Soup in Egg-lemon sauce (Youvarlakia Avgolemono)? This is a hearty and delicious dish, perfect for a cold winter's day! This Greek meatball soup (youvarlakia or giouvarlakia soup) is a classic delicacy made basically with meatballs (youvarlakia) and rice.
To get started with this particular recipe, we must prepare a few ingredients. You can have giouvarlakia in tomato sauce with avgolemono using 15 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Giouvarlakia in tomato sauce with avgolemono:
- Make ready 600 g ground beef
- Prepare 1 large onion
- Take 1 small onion
- Get 1 bunch parsley
- Take 1/2 cup medium-grain white rice
- Prepare 1 little oregano
- Take salt
- Get pepper
- Prepare 2 medium-sized potatoes
- Get 2 tomatoes, grated, or 1/2 can finely chopped tomatoes
- Take 1 tbsp tomato paste
- Prepare 1 clove garlic
- Get 1/4 cup olive oil
- Prepare 1 small lemon
- Get 1 egg
YiaYia's Soutzoukakia - Greek meatballs in tomato sauce! Giouvarlakia is a Greek meatball soup that is finished off with avgolemono — a tangy lemon and egg sauce. It's a simple, hearty recipe that is traditionally served in the colder months. Giouvarlakia in tomato sauce with avgolemono.
Instructions 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.
The classic recipe for giouvarlakia (rice meatballs) in egg-lemon sauce with tomato sauce as well. Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately. Giouvarlakia Avgolemono Soup is a very tasty, yet light meal for cooler days.
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