Moschari Lemonato traditional Greek dish, translates to “lemony beef” in English. Lemonato is a method of cooking, which means anything cooked with lemon juice. Lemonato dishes can be made with chicken, lamb, pork, liver, fish (anchovies) or vegetables. Veal in comparison to beef, is very popular in Greece. There are some very nice veal dishes I’d like to try.
Moschari Lemonato surely brings back childhood memories. There is nothing better than a perfectly cooked beef for a large family dinner. Served with its gravy, a drizzle of extra virgin olive oil, mashed potatoes or rice. Hearty and full of flavor, it is a favorite for the young and old alike.
The dish typically involves braising beef in a lemon-based sauce along with various herbs and spices. Here’s a bit of information, history, and a basic recipe for Moschari Lemonato.
History and Information
- Moschari Lemonato is part of the rich culinary heritage of Greece, known for its Mediterranean flavors and the use of fresh, simple ingredients.
- Greek cuisine often incorporates lemon as a primary flavoring agent, as seen in dishes like Moschari Lemonato, where the acidity of the lemon complements the richness of the beef.
- The dish is prepared by slow-cooking or braising beef to ensure tenderness and flavor infusion.
Ingredients
- Beef
- Onions
- Garlc
- Olive Oil
- Lemons
This Greek lemon beef recipe is with no doubt the most delicious lemon beef you have ever tried.
It’s simple preparation and presentation, is part of the Greek cuisine. To prepare this super easy Greek lemonato recipe all you have to do is just put all the ingredients together and let the pan or slow-cooker do the rest.
In this recipe I have added my own twist, for the traditional Greek lemonato beef recipe, the meat is first browned and sealed, to remain juicy and then added to a lemon based sauce, along with aromatic herbs and wine. I have added the lemon sauce at the end.
Simmered, not boiled and allowing flavors to mingle.
Moschari Lemonato
Ingredients
- ½ cup extra virgin olive oil
- 1 kilo beef
- 2 medium onions finely chopped
- 1 carrot
- 2 cloves garlic finely chopped
- 1 cup dry white wine
- 700 ml water
- 1 tbsp sea salt
- freshly grated black pepper
- 1 tsp nutmeg
- 3 lemons
- 2 tsp corn flour
Instructions
- To prepare this Greek beef recipe (Moschari lemonato), start by cutting the beef into chunks. Wipe the meat with paper towels to remove excess moisture. Sprinkle salt and pepper on all sides.
- Heat 1/2 of a cup of olive oil into a pot, add the beef and sauté (high heat), until the meat is browned and crusty on all sides. Remove from the pot.
- Add onion to the pot., Sautee. When the onion is soft, add the garlic and carrot and mix for a few seconds and then add the nutmeg. Add the wine, cook for a few minutes until the alcohol evaporates, scraping the pot to loosen up the fond.
- Place the meat back into the pot, mix well.
- Add the water and the juice of one lemon. Bring to a boil, lower heat, cover with the lid and cook until the meal is tender, for about 1 hour.
- In a small bowl dissolve the corn flour with the lemon juice. Use a whisk to dissolve the lumps.
- Add the lemon juice slurpy to the pot when the meat is cooked.
- Cook for 5 more minutes to absorb the flavours and let it rest for a while for the sauce to thicken. Add the salt and pepper to taste.
- Serve with mashed potatoes, fried potatoes, or rice.
