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Tender Beef and Zucchini Cooked in Egg Lemon Sauce

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Tender beef and zucchini cooked in a silky egg lemon (avgolemono) sauce is a comforting Mediterranean dish that’s both hearty and light. Slow-simmered beef and soft zucchini are wrapped in a tangy, velvety sauce that elevates this simple meal into something special.

Ingredients

  • 1.5 lbs stewing beef, cut into chunks
  • 3–4 zucchini, cut into thick slices
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt and pepper, to taste
  • 4 cups water or beef broth
  • For the egg lemon sauce (avgolemono):
  • 2 large eggs
  • 1/4 cup fresh lemon juice (adjust to taste)
  • 1 ladle hot broth (for tempering)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent.
  2. Add beef and sear on all sides until browned.
  3. Stir in garlic, bay leaf, salt, and pepper. Pour in enough water or broth to cover the meat.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is very tender.
  5. Add zucchini slices during the last 20–30 minutes of cooking. Simmer until soft but not mushy.
  6. In a bowl, beat the eggs. Add lemon juice and slowly whisk in a ladle of hot broth to temper.
  7. Remove the pot from heat. Slowly pour in the egg-lemon mixture, stirring constantly to avoid curdling.
  8. Let sit a few minutes to thicken slightly. Serve warm, optionally garnished with fresh herbs.

Notes

  • Use chuck or stewing beef for best tenderness and flavor.
  • Tempering the egg mixture is key to avoid curdling.
  • Add carrots or potatoes for a heartier variation.
  • Adjust lemon juice for a more or less tangy finish.
  • Fresh dill or parsley adds a bright touch before serving.

Nutrition

Find it online: https://cookedbymaya.com/tender-beef-and-zucchini-cooked-in-egg-lemon-sauce/