Beef and Rice Dolmades with Lemon Sauce
Hearty grape leaves stuffed with lean ground beef and aromatic dill, served warm.
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Ingredients
- 1 16 oz jar Jar of grape leaves (preserved in brine)
- 1 lb Lean ground beef
- 1/2 cup Uncooked short-grain white rice
- 1 medium Yellow onion, finely grated
- 1/4 cup Fresh dill, finely chopped
- 2 tbsp Fresh mint, finely chopped
- 1/2 cup Extra virgin olive oil
- 1/2 cup Lemon juice
- 2 large Eggs
- 2 cups Beef broth
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- 1
Rinse the grape leaves thoroughly under cold water to remove excess brine and pat them dry.
- 2
In a large bowl, combine the ground beef, uncooked rice, grated onion, dill, mint, half the olive oil, salt, and pepper; mix by hand until well incorporated.
- 3
Place a grape leaf flat on a work surface (vein side up), place one tablespoon of the meat mixture near the stem, fold the sides in, and roll tightly into a cigar shape.
- 4
Line the bottom of a heavy pot with any torn grape leaves to prevent sticking, then pack the stuffed dolmades tightly in layers, seam-side down.
- 5
Pour the remaining olive oil and enough beef broth over the dolmades to just cover them; place a heavy heat-proof plate directly on top of the rolls to keep them submerged.
- 6
Simmer over low heat for 45 to 50 minutes until the rice is tender and the liquid has reduced.
- 7
To make the sauce (Avgolemono), whisk the eggs in a bowl until frothy, slowly add the lemon juice, then gradually whisk in two ladles of the hot cooking liquid from the pot to temper the eggs.
- 8
Pour the lemon-egg mixture back into the pot over the dolmades, shake the pot gently to distribute the sauce, and let it thicken for 2 minutes over very low heat without boiling.
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