Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, giouvarlakia with tomato sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Giouvarlakia with tomato sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Giouvarlakia with tomato sauce is something that I have loved my whole life. They’re fine and they look wonderful.
Carefully add the giouvarlakia to the pot with the potatoes and carrots, making sure they don't break. Deliciously satisfying all year round, Giouvarlakia is a simple and traditional Greek soup featuring meatballs in a creamy egg-lemon sauce. Heat the remaining olive oil in a large saucepan and add the tomato juice. Season with salt and just started to boil, add the chicken stock and giouvarlakia.
To begin with this recipe, we must prepare a few components. You can cook giouvarlakia with tomato sauce using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Giouvarlakia with tomato sauce:
- Get 4-5 medium-sized potatoes
- Make ready 3-4 medium-sized carrots
- Prepare 1 cup oil (not full to the brim, about 1-2 fingers less)
- Make ready 1 1/2 cup tomato passata
- Make ready salt
- Make ready pepper
- Take water, as much as it needs For the giouvarlakia
- Prepare For the giouvarlakia
- Get 500 g ground beef
- Take 1 medium-sized onion, grated
- Make ready 1/4 cup and a little more medium grain white rice
- Take 1 little parsley, finely chopped (about 2 tbsp)
- Prepare 1 little water
Don't get me wrong we love the wind. We even have a monument to them, the Tower of the Winds, and each wind has its own myth: Boreas (N), Kaikias (NE), Apeliotes (SE), Eurus (E), Notus (S), Livas (SW), Zephyrus (W), and Skiron (NW). Some people consider Giouvarlakia a "meatball soup" and the broth is not thickened; others consider it just meatballs with a thick Avgolemono sauce on top. In this case, corn flour (cornstarch) is added, so the sauce becomes a thick cream.
Steps to make Giouvarlakia with tomato sauce:
- Wash and peel the carrots and potatoes. Either julienne the carrots or cut into slices and quarter the potatoes.
- Place 2 to 3 cups of water in a pot, the oil, and boil the potatoes and carrots for about 10 minutes.
- Meanwhile prepare the giouvarlakia using the rest of the ingredients (ground beef, onion, rice, parsley and very little salt) and shape them into balls, adding as much water with your hand as is needed to make a soft mixture (take care that it is not runny).
- Carefully add the giouvarlakia to the pot with the potatoes and carrots, making sure they don't break. Boil for about 15 minutes over medium heat.
- Then, after 20 minutes, add the tomato passata, a little salt (make sure to taste it), a little pepper and shake the pot carefully so that the salt and pepper are evenly distributed.
- Let it cook for about 40 minutes (adding water from time to time if necessary) so that it absorbs its liquids and is left with just the sauce.
Some people consider Giouvarlakia a "meatball soup" and the broth is not thickened; others consider it just meatballs with a thick Avgolemono sauce on top. In this case, corn flour (cornstarch) is added, so the sauce becomes a thick cream. Great recipe for Giouvarlakia in tomato sauce with avgolemono. The classic recipe for giouvarlakia (rice meatballs) in egg-lemon sauce with tomato sauce as well. The combination might look bizzare to you but give it a try, you will love it.
So that is going to wrap this up with this exceptional food giouvarlakia with tomato sauce recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
