Recipe Categories:
Autumn & Winter Christmas Easter For children Lunch Soup Sunday family meal Traditional With meat Without lactose
10΄
Preparation Time
100΄
Cooking Time
medium
Difficulty
6
Portions
INGREDIENTS
MISKO Peponaki (Flat Risoni)
250 g MISKO Peponaki (Flat Risoni)
1 onion, finely chopped
2 carrots, sliced in rings
1 celery sprig, finely chopped
1.5 kilo beef shank, in pieces
1 ½ liters hot water
4-5 sprigs of thyme
2 egg yolks
juice of 1 lemon
olive oil
salt
freshly ground pepper
METHOD
In a large pot, heat 4-5 tbsp. of olive oil. Add the onion and sauté for 2-3 minutes until it softens. Add the carrots and celery and continue to saute for 2-3 minutes.
Add the meat, salt and pepper and saute on medium/high heat.
Add enough water to cover all ingredients and the sprigs of thyme, tied together with cooking string. Once it comes to a boil, lower the heat and cover the pot. Simmer for 1 hour and 15 minutes, until the meat is tender.
Remove the thyme sprigs, and add the MISKO Peponaki. Stir with a spoon and let the pasta boil for as long as indicated on the package.
In a bowl, beat the egg yolks with the lemon juice and using a spoon, add some of the hot water from the pot, continuing to whisk. Pour the whole mixture into the pot.
Shake the pot for 1 minute, for the avgolemono sauce to go everywhere and remove from the heat.
Serve the soup hot, sprinkled with freshly ground pepper.
