This traditional Tuscan dish is very easy to prepare and tastes great. It is enough to stew the pieces of meat in a saucepan with garlic, parsley, artichokes and wine, and in the final add a delicate egg sauce that makes the meat very juicy.
It is necessary
- Ingredients for 4 servings:
- - lamb - 500 g;
- - 2 artichokes (fresh or canned);
- - juice of two lemons;
- - 2 eggs;
- - olive oil - 3 tablespoons;
- - a clove of garlic;
- - 1/2 glass of dry white wine;
- - 2 tablespoons of chopped parsley;
- - salt and pepper to taste.
Instructions
Step 1
Cut the lamb into small pieces with a sharp knife, set aside. Remove hard leaves from artichokes, cut the core into neat equal slices. Immediately put the artichokes in water with the juice of one lemon so that they do not darken. If the artichokes are pickled, simply cut them into wedges. Those who don't like artichokes can substitute sweet peppers for them.
Step 2
Heat the olive oil in a saucepan with a thick bottom, fry the peeled, but not chopped garlic with 1 tablespoon of finely chopped parsley over low heat. We transfer the lamb into a saucepan, simmer over medium heat for 5-7 minutes, so that the meat is browned on all sides. Salt and pepper to taste.
Step 3
Pour in wine, simmer for 2-3 minutes to evaporate alcohol. We transfer the meat to a plate, and add artichokes to the pan. Simmer for about 5 minutes in the meat-free gravy. We return the lamb to the pan, simmer for 15-20 minutes over medium heat. At this time, break eggs into a bowl, add lemon juice and beat the sauce with a whisk.
Step 4
About a minute before the dish is ready, pour the egg-lemon sauce into the saucepan to make the meat tender and juicy. We immediately remove the pan from the heat. Serve hot beef stew, sprinkle with the remaining parsley for beauty.
