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Beef soup with avgolemono sauce

preperation 10΄ Preparation
Time
cup 100΄ Cooking
Time
hat medium Difficulty
dish 6 Portions
materials 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

materials 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.

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