This traditional Tuscan dish is very easy to prepare, and its taste is excellent. It is enough to put out pieces of meat in a pan with garlic, parsley, artichokes and wine, and in the end add a gentle egg sauce, which makes the meat very juicy.
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You will need
- Ingredients for 4 servings:
- - lamb - 500 g;
- - 2 artichokes (fresh or canned);
- - juice of two lemons;
- - 2 eggs;
- - olive oil - 3 tablespoons;
- - clove of garlic;
- - 1/2 cup dry white wine;
- - 2 tablespoons of chopped parsley;
- - salt and pepper to taste.
Instruction manual
1
With a sharp knife, cut the lamb into small pieces, remove to the side. We remove hard leaves from artichokes, cut the core into neat identical slices. Immediately shift the artichokes into the water with the juice of one lemon so that they do not darken. If the artichokes are pickled, just cut them into slices. Those who don't like artichokes can replace them with sweet pepper.
2
In a saucepan with a thick bottom, heat the olive oil, fry the peeled, but not chopped garlic with 1 tablespoon of finely chopped parsley over low heat. We shift the lamb into the pan, simmer over medium heat for 5-7 minutes, so that the meat is browned on all sides. Salt and pepper to taste.
3
Pour the wine, simmer for 2-3 minutes to evaporate alcohol. We transfer the meat to a plate, and add artichokes to the pan. Stew for about 5 minutes in a gravy of meat. Return the lamb to the pan, simmer for 15-20 minutes over medium heat. At this time, break the eggs into a bowl, add lemon juice and whisk the sauce with a whisk.
4
About a minute before the dish is ready, pour the egg and lemon sauce into the pan to make the meat tender and juicy. Immediately remove the pan from the heat. Serve hot beef stew on the table, sprinkled with parsley remaining for beauty.