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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, giouvarlakia in tomato sauce with avgolemono. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Giouvarlakia in tomato sauce with avgolemono is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Giouvarlakia in tomato sauce with avgolemono is something which I’ve loved my whole life.

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:

1. Take 600 g ground beef
2. Prepare 1 large onion
3. Take 1 small onion
4. Get 1 bunch parsley
5. Get 1/2 cup medium-grain white rice
6. Make ready 1 little oregano
7. Get salt
8. Take pepper
9. Get 2 medium-sized potatoes
10. Take 2 tomatoes, grated, or 1/2 can finely chopped tomatoes
11. Make ready 1 tbsp tomato paste
12. Get 1 clove garlic
13. Make ready 1/4 cup olive oil
14. Prepare 1 small lemon
15. Prepare 1 egg

How to make the Giouvarlakia Giouvarlakia in tomato sauce with avgolemono instructions. 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.

Instructions to make Giouvarlakia in tomato sauce with avgolemono:

1. 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.
2. Place in the fridge to set until you prepare the sauce.
3. Sauté the small onion, finely chopped, in a little oil.
4. Add the tomatoes, the tomato paste and a little water, just over the middle of the pot.
5. Add the garlic, crushed, salt and pepper and a vegetable stock cube (if you like - mind the salt).
6. Cut the potatoes into large cubes and when the sauce has boiled add them in.
7. After 15 minutes and since you have already prepared your gouvarlakia, turn down the heat and add them carefully to the sauce.
8. Make sure you don't use a ladle to stir but shake the pot with your hands so that they don't break apart.
9. Let them boil for 40 minutes to 1 hour.
10. When they have boiled, remove from heat and make the avgolemono (egg-lemon sauce) as following.
11. Separate the yolk and the white of the egg. Beat both well to a foam, separately.
12. Add the lemon juice to the yolk and beat a little.
13. Add the mixture of egg yolk and lemon juice to the egg white, while beating and then stock from the pot to temper.
14. Pour it over the food and shake the pot well to distribute evenly.

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. For the Avgolemono Sauce In a medium pot pour the milk and bring to boil. Pour the one cup juice from the giouvarlakia, the corn starch and start whisking until the batter starts to thicken.

So that is going to wrap this up for this special food giouvarlakia in tomato sauce with avgolemono recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!